Kelsi's Thai Chicken Quinoa

Name: Kelsi's Thai Chicken Quinoa
Cuisine: American
Ingredients: 1/2 cup uncooked quinoa; 1 chicken breast, shredded(can substitute shrimp); 1/3 cup chopped carrots or pre shredded ones; 1/3 cup shelled edamame; 1/3 cup chopped green onion; 1/4 cup peanuts; Handful cilantro; For the sauce:; 2 tablespoons sweet chili sauce; 1 tablespoon rice vinegar; 1 tablespoon canned coconut milk(can substitute plain yogurt); 1/2 tablespoon brown sugar; 1 teaspoon creamy peanut butter; 1 garlic clove; 1/8 teaspoon if ground ginger; Couple sprays of lime juice

Ryan Call @cook_10059356

Kelsi's Thai Chicken Quinoa

Ryan Call @cook_10059356

Saved

Ingredients

1/2 cupuncooked quinoa
1chicken breast, shredded(can substitute shrimp)
1/3 cupchopped carrots or pre shredded ones
1/3 cupshelled edamame
1/3 cupchopped green onion
1/4 cuppeanuts
Handfulcilantro
For the sauce:
2 tablespoonssweet chili sauce
1 tablespoonrice vinegar
1 tablespooncanned coconut milk(can substitute plain yogurt)
1/2 tablespoonbrown sugar
1 teaspooncreamy peanut butter
1garlic clove
1/8 teaspoonif ground ginger
Couple sprays of lime juice

Saved

Steps

1

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!
2

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. Top with peanuts and cilantro
3

Notes: Pain in the butt to make, would upscale recipe and make more as it keeps really well
4

Speaking of, this dish actually tastes better cold. Refridgerate overnight and eat cold.