Thai Quinoa With Chicken

A wholesome and filling, one pot thai quinoa bowl full of crunchy greens and drizzled with a highly spiced and addicting peanut sauce!

This is me trying to be wholesome before a week of glutinous eating. as soon as Thursday hits, diets are out the window.  bask in those treats at your holiday events. devour each cookie at your cookie trade birthday celebration and cheers with one more cocktail! This time of the 12 months surpasses all others as everybody seems cheerier, Christmas track is on replay, and the twinkle of the Christmas lighting fixtures is sufficient to heat me from the interior.


With one pot, a few chopped veggies, an addicting peanut sauce, this Thai Quinoa Bowl immediately turns into a healthful dish because of the quinoa. Bam! similar to that.

The peanut sauce virtually helps to tie this whole dish collectively, so I rather endorse serving a piece of sauce at the aspect! because now not usually much less is more!

Thai Quinoa With Chicken

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 3 garlic cloves, minced
  • 2 cups broccoli, chopped
  • 2 cups sliced red cabbage
  • 2 cups julienned carrots
  • 1 cup uncooked quinoa, rinsed and drained
  • 2 1/2 cups chicken stock
  • 2 teaspoon ground ginger
  • 1 1/2 teaspoon sea salt
  • 1 1/2 teaspoon pepper
  • 2 cups frozen edamame, thawed
  • 2 cups precooked, chopped chicken

Peanut sauce:

  • 1/4 cup peanut butter
  • 3 tablespoon water
  • 3 tablespoon rice vinegar
  • 1 tablespoon gluten free soy sauce
  • 1 tablespoon honey
  • 1/8 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground ginger

For garnish:

  • Handful cilantro
  • 1/4 cup chopped peanuts

INSTRUCTIONS:
Quinoa bowl:

  1. In a large skillet, warmness olive oil over medium warmth. add the crimson onion and sauté for four-five mins, or till gentle. upload the minced garlic, and cook 30 seconds or until aromatic.
  2. Upload the broccoli, pink cabbage and carrots. stir and cook 1 minute.
  3. Upload the quinoa, bird inventory, ginger, salt and pepper. stir well. cover and prepare dinner for 20 mins.
  4. Remove lid and fluff. upload the edamame and hen. stir in and allow cook dinner 1 - 2 minutes, or until chicken is heated thru.

To make the peanut sauce:

  1. At the same time as quinoa chefs, mix all of the ingredients for the sauce and stir properly until absolutely easy.
  2. To serve:
  3. In a bowl, add the quinoa aggregate, top with peanut sauce, cilantro, and peanuts.

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