I love quinoa. I may have mentioned this before, but my fall back dinner plan is always quinoa mixed with black beans, cilantro, garlic, chili powder, and lime, topped with an overeasy egg. It is the simplest of dinners, and super filling!
The quinoa I buy is from Costco, so of course I have 5 pounds of it and do try to plan meals using it so it’s not sitting around forever. The most recent one I saw was this Thai Chicken Quinoa, and I seriously made it the day I saw it. Do recipes sometimes speak to you? Or am I crazy? This recipe spoke to me. I knew, without a doubt, that I would love it! Hopefully you get a chance to try it out soon. As you’ll see, I decided to top mine with some avocado and sriracha, which made it even more delicious.
On another note, I really shouldn’t be taking pictures of food before I eat. Almost every meal I photograph is steaming hot, and I am so hungry that I don’t even look to see if I managed to get a semi-decent picture before digging in. Nope, no lack of self control here!
Thai Chicken Quinoa from How Sweet It Is
- 1/2 c uncooked quinoa, rinsed (Yep, I’m lazy and never rinse it, which is bad!)
- 1-2 chicken breasts, cooked and shredded
- 1/3 c chopped carrots
- 1/3 c shelled edamame (I didn’t have any so had to skip it, so sad!)
- 1/3 c chopped green onions
- 1/4 c chopped peanuts
- 1/4 c chopped cilantro
- 2 tbs sweet chili sauce
- 1 tbs rice vinegar
- 1 tbs canned coconut milk
- 1/2 tablespoon brown sugar
- 1 tsp creamy peanut butter,slightly melted
- 2 garlic cloves
- Juice from 1/2 lime
- 1/8 tsp ground ginger
Prepare quinoa according to the package directions (using water or broth). While it cooks, combine all the sauce ingredients in a bowl and whisk together.
Once the quinoa is cooked, toss with the sauce and stir well to evenly distribute. Add the chicken, carrots, edamame, and green onions, stirring to combine. Season with some salt and pepper, then add in half of the peanuts and cilantro. Top each serving with some of the remaining peanuts and cilantro, and eat up!