I have to say that this is one of my favorite dishes - it's quick, easy, and healthy! The key is the sauce; for the vegetables, I just use what I have in my fridge. This time, I used only carrots, but I've found that adding things with a nice crunch, like bell peppers, works well. The best part is that this recipe is great as a packed lunch. Beforehand, I prepare and store the quinoa, vegetables, chicken, and sauce separately, and just toss everything together the day of.
Serves: 3-4
Serves: 3-4
Ingredients:
- 1 cup quinoa
- 2 chicken thighs
- 2/3 cup carrots
- 1/3 cup almonds
- 1/2 cup green onions
- 2 tbsp sweet chili sauce
- 2 tbsp rice vinegar
- 2 tbsp coconut milk
- 1 tbsp brown sugar
- 2 tsp creamy peanut butter
- 2 garlic cloves
- 1/4 tsp ground ginger
- juice of 1/2 lime (opt)
Let's Get Started!
 1. Cook the quinoa according to package directions. Chicken stock can be used in place of water if desired. |  2. Dice and cook the chicken thighs. |
 3. Mix the sweet chili sauce, rice vinegar, coconut milk, sugar, peanut butter, garlic, ginger, and lime juice in a large salad bowl. |  4. Add the cooked quinoa to the sauce, and mix well. |
 5. Chop the carrots, green onions, and almonds. |  |
And You're Done!
Smile c:
~michelle
~michelle
