Oh hey… Thought I forgot my blog, did ya? It’s the holidays… Cut me some slack 😉 I was trying to think of what to make for dinner tonight, and this meal popped into my mind. Healthy, delicious, colorful and full of flavor, what’s not to love?? Not to mention, simple to make! Plus this meal serves up easy in bowls and is easy to eat. Perfect for watching dinner in front of the TV. :). This could also be a vegetarian meal by eliminating the chicken altogether.
I present Thai Chicken Quinoa Bowls…
Look at all that color! They say (whoever “they” is), that the more colorful a meal is, the better it is for you. More color usually equals more fresh fruit or vegetables, which pack more nutrients. I guess “they” are right. On to the recipe…
Thai Chicken Quinoa Bowls
1 cup uncooked quinoa (I used red)
2 cups reduced sodium chicken or veggie broth
1 1/2 cups cooked chicken, shredded (I like to dismantle a rotisserie chicken)
2/3 cup chopped carrots
2/3 cup shelled edamame
2/3 cup chopped green onions
1/2 cup chopped peanuts
1/2 cup freshly chopped cilantro
4 tablespoons sweet chili sauce
2 tablespoons rice vinegar
2 tablespoons coconut milk
1 tablespoon brown sugar
2 teaspoons creamy peanut butter
2 garlic cloves
1 lime, juiced
1/4 teaspoon ground ginger
Prepare quinoa according to directions, using chicken or veggie broth.
While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine. (Heat the peanut butter in the microwave a little to make it easier to stir.) Once quinoa has absorbed all of the broth, stir in the sauce and toss well to coat. Add in chicken, carrots, edamame and green onions, stirring to combine.
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.