thai chicken quinoa bowl.

Say hello to your stereotypical trying-to-be-healthy Monday recipe.

ingredients:

1/2 cup uncooked quinoa, rinsed
1 chicken breast, cooked and shredded
1/3 cup chopped carrots
1/3 cup shelled edamame
1/3 cup chopped green onions
1/4 cup chopped peanuts
1/4 cup freshly chopped cilantro

sauce
2 tablespoons sweet chili sauce
1 tablespoon rice vinegar
1 tablespoon canned coconut milk
1/2 tablespoon brown sugar
1 teaspoon creamy peanut butter (it mixes in easier if it’s melted, FYI)
1 garlic clove
1/2 lime, juice
1/8 teaspoon ground ginger

directions:

Prepare quinoa according to directions, which will most likely call for 1 cup of liquid. I prefer to use low-sodium chicken or vegetable stock, so if you have that, use it!

While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine. Once quinoa has absorbed all of the liquid, stir in the sauce and toss well to coat. Add in chicken, carrots, edamame and green onions, stirring to combine. Taste and 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. I like to serve this with a salad, soup or even a little sandwich!

source: howsweeteats

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