Recipe: Thai Chicken and Quinoa

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

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