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A unique, tasty twist on quinoa. This dish is fresh, crunchy, creamy and so good for you. Light coconut milk, Sriracha and ginger all whisked up make a smooth, luscious dressing to cover the chicken, quinoa and veggies.

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A beautiful chilled salad boxed up for a picnic or served on a large platter at barbecues. Feel free to add vegetables of your choice and try topping with chopped almonds, peanuts or cashews for added interest.

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Super simple to make and stores well covered tightly in the refrigerator for several days. Save time and make ahead for a delicious lunch, dinner or backyard party.

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THAI CHICKEN QUINOA with CREAMY SRIRACHA DRESSING
gluten & dairy free
serves 10

Thai Quinoa:
• 1 cup QUINOA, rinsed & drained
• 1 1/2 lbs CHICKEN BREASTS, BONELESS, SKINLESS
• SEA SALT AND PEPPER, to taste
• 1/2 CUCUMBER, SEEDLESS or REGULAR, chopped
• 5 CARROTS, peeled, chopped
• 1 RED BELL PEPPER, chopped
• 4 GREEN ONIONS, sliced
• 4 medium RADISHES, sliced thinly
• 2/3 cup FRESH CILANTRO or BASIL (more or less to taste)

Creamy Sriracha Dressing:
• 2/3 cup CANNED LITE COCONUT MILK
• 1-2 tsp SRIRACHA HOT SAUCE
• 2 tbsp PURE or RAW HONEY
• 2 tsp GROUND GINGER POWDER (or 1 Tbsp fresh grated)
• 4 cloves GARLIC, minced (or 1 tsp garlic powder)
• JUICE FROM 1/2 LEMON
• 2 tbsp LOW SODIUM SOY SAUCE*
• SEA SALT AND PEPPER, to taste

*Gluten & dairy free option: Use wheat-free tamari soy sauce or liquid aminos.

1. Cook quinoa with water or low sodium broth according to package directions and cool. Sprinkle chicken with sea salt and pepper; bake at 350 degrees F, covered in an oiled casserole dish for 25-30 minutes. Let chicken cool and chop into bite size pieces.

2. For the dressing: whisk all dressing ingredients together adding Sriracha hot sauce to taste; set aside (use recipe amount for a very lightly dressed salad, double recipe if more dressing is preferred).

3. Toss all prepared vegetables with quinoa, chicken, dressing and cilantro or basil (or reserve dressing and drizzle over top of each individual portion). Serving size about 1 cup.

VARIATIONS: Use any favorite vegetables or steamed edamame.

NUTRITION INFO PER SERVING: 170 Calories, Total Fat 2.5g, Cholesterol 35mg, Total Carbohydrate 19g, Dietary Fiber 3g, Sugars 6g, Protein 17g

PRINT RECIPE – PDF

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