Good Lord. I made this last night for dinner, and we LOVED it. When I was left alone in the kitchen cleaning up, I was pretty much licking the bowl, like the classy gal that I am.
I see a lot of Thai quinoa salads that with a long list of ingredients, including purple cabbage, to make it colorful, and frankly that’s just too much of a commitment for me so I made this one super simple.
It would be great with edamame beans too, but I just didn’t have any so I kept the ingredients pretty minimal.
Enjoy, and You’re welcome!
Total Thyme: 30 minutes (10 hands on)
Serves: 2 with a little extra.
For the salad
Quinoa: 1 cup uncooked
Chicken: 1 thick chicken breast cut into chunks (could also use tenders. Would need 4-5)
Shredded Carrots: 1 handful
Cilantro: 1 handful
Green Onions: 3-4
For the dressing
Olive Oil, Canola Oil or Grapeseed Oil: ¼ cup
Peanut Butter: 1 heaping tbsp.
Soy Sauce: ¼ cup
Rice Vinegar: 2 tbsp
Add the quinoa and 2 cups of water to a sauce pan. Bring to a boil, then reduce to a simmer. Let this cook for until the quinoa is sprouted (it expands and you see little squiggles coming out of each piece). Stir occasionally. This should take about 20 minutes and you may need to add some extra water. While that cooks…
Chop the green onion and cilantro.
Mix the dressing ingredients in a bowl with a fork.
When the quinoa and chicken are done, mix all the ingredients in a large bowl or pan. Divide between 2 plates.