Recipes ONE POT THAI QUINOA BOWL WITH CHICKEN AND SPICY PEANUT SAUCE | Easy Food & Drink

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, heat olive oil over medium heat. add the red onion and sauté for 4-5 minutes, or until soft. add the minced garlic, and cook 30 seconds or until fragrant.
2. add the broccoli, red cabbage and carrots. stir and cook 1 minute.
3. add the quinoa, chicken stock, ginger, salt and pepper. stir well. cover and cook for 20 minutes.
4. remove lid and fluff. add the edamame and chicken. stir in and let cook 1 - 2 minutes, or until chicken is heated through.
to make the peanut sauce:
5. while quinoa cooks, mix all the ingredients for the sauce and stir well until completely smooth.
to serve:
6. in a bowl, add the quinoa mixture, top with peanut sauce, cilantro, and peanuts.

NOTES

*recipe modified july 2015 to fix the serving size to 6, reduced the chicken to 2 cups and chopped peanuts for the garnish to 1/4 cup.

source : here