Thai Quinoa Chicken

I'm fairly new to the quinoa world and when I came across this recipe on Pinterest from How Sweet It Is, I knew I would have to try it. The list of ingredients just sounded so flavorful and delicious that I figured it would be really tasty for a "healthy dish." Don't get me wrong, I know there are plenty of good-for-you dishes that are super yummy, but I've also experienced my share of bland misses. This one was far from a miss! It was sooooo good! My hubby and I couldn't get enough! He kept saying, "This is so good. Man, this is good. You need to make this again!" And I have! It's a little heavy on the cilantro which is a major plus in my book, but if you only somewhat like cilantro or just tolerate it (like my guy), you may want to cut it back a little bit.

~Leah

 

Thai Quinoa Chicken

Recipe Type: Dinner or side

Author: Leah (from How Sweet It Is)

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 2

Ingredients

• 1/2 cup uncooked quinoa, rinsed


• 1 chicken breast, cooked and shredded


• 1/3 cup chopped carrots


• 1/3 cup shelled edamame


• 1/3 cup chopped green onions


• 1/4 cup chopped peanuts


• 1/4 cup freshly chopped cilantro


• 1 cup chicken broth (optional)


• Sauce


• 2 tablespoons sweet chili sauce


• 1 tablespoon rice vinegar


• 1 tablespoon canned coconut milk


• 1/2 tablespoon brown sugar


• 1 teaspoon creamy peanut butter (it mixes in easier if it's melted)


• 1 garlic clove


• 1/2 lime, juice


• 1/8 teaspoon ground ginger

Instructions

1. Prepare quinoa according to directions. This is where the optional chicken broth comes in. You can use water but I prefer to use the broth.


2. While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine.


3. Once quinoa has absorbed all of the liquid, stir in the sauce and toss well to coat.


4. Add in chicken, carrots, edamame and green onions, stirring to combine. Taste and season with a little salt and pepper if needed. Toss in half of the peanuts and cilantro, then serve in a large bowl, topped with remaining peanuts and cilantro.

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