Quinoa Pasta Salad with Creamy Tahini Lemon Dressing

*4oz Quinoa Spiral Noodles          
*Two 5oz Chicken Breast- cut into small cubes  
*2c Asparagas- cut into pieces about 1in long  
*1c Fresh Basil- chopped
*4 Mushrooms- sliced
*1/2c Goddess Dressing by Simple Truth  Organics      
*1tsp Minced Garlic
*1tbsp Coconut Oil

Cook pasta as directed. Rinse with cool water, set aside.
Sautée chicken, mushrooms, asaparagas, and garlic in coconut oil.  Drain any access liquid. Let cool 10-15min. Add sautéed mixture to pasta, mix in dessing and basil.
Refrigerate overnight.
Servings 2