THAI CHICKEN QUINOA AND VEGGIE DELIGHT
So easy and delicious! Very light and healthy! I top mine with soy sauce and Sriracha® hot sauce, you can add or subtract any veggies, as quinoa is very versatile and healthy!
Provided by KayleighP
Categories Asian Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a saucepan; add quinoa, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 25 minutes. Fluff quinoa with a fork; set aside to cool for 10 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir mushroom and garlic in hot oil until the mushrooms are tender, about 3 minutes. Transfer mushroom mixture to a bowl. Return skillet to heat.
- Cook and stir diced chicken in the skillet until no longer pink the center, 10 to 15 minutes; season with sea salt and pepper. Stir carrot, red onion, tomato, and green onion with the chicken; cook and stir until the vegetables are hot, 2 to 3 minutes. Add quinoa and stir. Top with cilantro and lime juice.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 33.6 g, Cholesterol 51.9 mg, Fat 8.8 g, Fiber 4.4 g, Protein 26.2 g, SaturatedFat 1.5 g, Sodium 148 mg, Sugar 2.5 g
PAD THAI QUINOA BOWL
This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute for either rice or noodles. Take out the chicken and add extra edamame and you have a great vegetarian meal instead. Or add shrimp if you like. A seriously good, versatile recipe!
Provided by Lisa
Categories World Cuisine Recipes Asian
Time 1h
Yield 8
Number Of Ingredients 20
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
- Heat 1 1/2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok. Heat remaining 1 1/2 teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.
- Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.
- Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.
- Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 35.6 g, Cholesterol 87.9 mg, Fat 16.8 g, Fiber 5.3 g, Protein 20.9 g, SaturatedFat 4.4 g, Sodium 648.4 mg, Sugar 3 g
THAI CHICKEN QUINOA AND VEGGIE DELIGHT
So easy and delicious! Very light and healthy! I top mine with soy sauce and Sriracha® hot sauce, you can add or subtract any veggies, as quinoa is very versatile and healthy!
Provided by KayleighP
Categories Asian Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a saucepan; add quinoa, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 25 minutes. Fluff quinoa with a fork; set aside to cool for 10 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir mushroom and garlic in hot oil until the mushrooms are tender, about 3 minutes. Transfer mushroom mixture to a bowl. Return skillet to heat.
- Cook and stir diced chicken in the skillet until no longer pink the center, 10 to 15 minutes; season with sea salt and pepper. Stir carrot, red onion, tomato, and green onion with the chicken; cook and stir until the vegetables are hot, 2 to 3 minutes. Add quinoa and stir. Top with cilantro and lime juice.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 33.6 g, Cholesterol 51.9 mg, Fat 8.8 g, Fiber 4.4 g, Protein 26.2 g, SaturatedFat 1.5 g, Sodium 148 mg, Sugar 2.5 g
THAI CHICKEN QUINOA AND VEGGIE DELIGHT
So easy and delicious! Very light and healthy! I top mine with soy sauce and Sriracha® hot sauce, you can add or subtract any veggies, as quinoa is very versatile and healthy!
Provided by KayleighP
Categories Asian Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a saucepan; add quinoa, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 25 minutes. Fluff quinoa with a fork; set aside to cool for 10 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir mushroom and garlic in hot oil until the mushrooms are tender, about 3 minutes. Transfer mushroom mixture to a bowl. Return skillet to heat.
- Cook and stir diced chicken in the skillet until no longer pink the center, 10 to 15 minutes; season with sea salt and pepper. Stir carrot, red onion, tomato, and green onion with the chicken; cook and stir until the vegetables are hot, 2 to 3 minutes. Add quinoa and stir. Top with cilantro and lime juice.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 33.6 g, Cholesterol 51.9 mg, Fat 8.8 g, Fiber 4.4 g, Protein 26.2 g, SaturatedFat 1.5 g, Sodium 148 mg, Sugar 2.5 g
THAI CHICKEN QUINOA AND VEGGIE DELIGHT
So easy and delicious! Very light and healthy! I top mine with soy sauce and Sriracha® hot sauce, you can add or subtract any veggies, as quinoa is very versatile and healthy!
Provided by KayleighP
Categories Asian Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a saucepan; add quinoa, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 25 minutes. Fluff quinoa with a fork; set aside to cool for 10 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir mushroom and garlic in hot oil until the mushrooms are tender, about 3 minutes. Transfer mushroom mixture to a bowl. Return skillet to heat.
- Cook and stir diced chicken in the skillet until no longer pink the center, 10 to 15 minutes; season with sea salt and pepper. Stir carrot, red onion, tomato, and green onion with the chicken; cook and stir until the vegetables are hot, 2 to 3 minutes. Add quinoa and stir. Top with cilantro and lime juice.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 33.6 g, Cholesterol 51.9 mg, Fat 8.8 g, Fiber 4.4 g, Protein 26.2 g, SaturatedFat 1.5 g, Sodium 148 mg, Sugar 2.5 g
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- Whisk all the sauce ingredients together. Set aside about 1/2 cup sauce to marinade the chicken. In a small saucepan over medium heat, bring the sauce to a boil and reduce heat to low. Simmer for 30 minutes or so until the sauce has thickened.
- Place the chicken in a bag or bowl with the reserved 1/2 cup sauce to marinate. Return to the refrigerator and let it all hang out for 30 minutes or so, while the sauce thickens. Shake off excess marinade and transfer to a hot grill pan or skillet. Let the chicken cook for a few minutes on each side, until no longer pink, brushing periodically with the thickened sauce.
- Plate the quinoa on a large platter and top with the chicken. Brush the whole thing with extra sauce. Sprinkle with cilantro, peanuts, and chili flakes.
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