Thai Chicken Quinoa
Vegetarian Option | Gluten Free
Serving Size 4
Total Time 30 Minutes
1/4 cup almond butter
4 tbsp coconut aminos
1 tbsp ginger, minced
4 tsp sesame oil
3 chicken breast
1 cup quinoa
2 cups chicken stock
4 stalk green onions, chopped
1/2 cup cashews, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup cilantro, chopped
1 cup green cabbage, sliced thin
1 lime, juiced
salt and pepper, to taste
Preheat oven to 350 degrees. Season chicken with salt and pepper and bake until fully cooked. When finished, cut into tiny cubes.
Pour chicken stock and quinoa into a pot and bring to a boil.
Once boiling, reduce heat to simmer and cook until quinoa has bloomed.
While quinoa is cooking, chop vegetables. As you chopped, place all ingredients in a bowl.
Once everything is chopped, mix sauce ingredients together and add to bowl.
Lastly, add the baked chicken, quinoa, and cashews and mix.
Season with salt and pepper and squeeze half of a lime on top.
tips & tricks
Replace chicken with chick peas
Cook quinoa in vegetable stock or water
Great option to take to lunch. Separate into containers and grab in the morning.