Thai chicken with quinoa

Check out the original recipe here!

Quinoa, 1/2 cup, rinsed
Chicken breast, 1, cooked and shredded
Carrots, 1/3 cup, chopped
Edamame, 1/3 cup, shelled
Spring onions, 1/3 cup, chopped
Peanuts, 1/4 cup, chopped
Cilantro, 1/4 cup, chopped
Sea salt and freshly ground pepper, to taste
Sweet chili sauce, 2 tbsp
Rice vinegar, 1 tbsp
Coconut milk, 1 tbsp
Brown sugar, 1/2 tbsp
Creamy peanut butter, 1 tsp, melted
Garlic clove, 1, chopped
Lime, 1/2, juiced
Ginger, 1/8 tsp, freshly grated

1. Prepare quinoa according to directions, substituting chicken stock for water.
2, While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well.
3. Once quinoa has absorbed all of the liquid, stir in the sauce and toss well to coat. 
4. Stir in chicken, carrots, edamame and spring onions. 
5. Season with salt and pepper to taste. 
6. Toss in half of the peanuts and cilantro and pour into a large bowl for serving.
7. Sprinkle with remaining peanuts and cilantro.

The story:
This recipe comes courtesy of my sister and her recent healthy-eating kick (which has made her more adventurous than ever!), with a little help from Pinterest. It is extremely delicious, which earned it a spot in my blog. It is also very toddler-friendly!

The 6- and 5-year old future amazing chefs (my sister is on the right) at the National Zoo, c. 1988

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