Recipe: Quinoa Chicken Bowl
By MomUncorked on August 21, 2013
OMG! This could be my new favorite meal. I had put chicken in the refrigerator to marinade overnight thinking I’d thread it on skewers and grill it. But when the afternoon rolled around, I really wasn’t in the mood for it. I had been wanting to experiment with quinoa (a seed, not a grain, so technically it’s Paleo) and decided to try a one-dish chicken quinoa bowl.
Yeah, I do eat a lot of Asian food. Italian meals used to be my go-to, but Asian is easier to make healthy.
If I were a food blogger, I’d have pretty little Asian bowls to serve this in. And professional photography. But that’s beside the point. This is still exceptionally yummy! And I have a feeling it’s one of those dishes that’s better the second day.
Again, you could really substitute any protein (even tofu) and any veggies you like.
Asian Quinoa Bowl
Make the marinade a day ahead so the chicken can marinate longer. In a food processor or blender, add:
3 tablespoons tamari (or soy sauce)
2 tablespoons raw organic honey
1 tablespoon olive oil
Juice and zest of one lime
3 garlic cloves, peeled
1 inch cube fresh ginger
2 tablespoons Sriracha sauce
3 boneless, skinless chicken breasts, cut into 1-inch chunks
Put the chicken and marinade in a Ziploc bag and store in the refrigerator up to 24 hours.
For the quinoa bowl:
3/4 cup quinoa
Put 1 ½ cups of water in a small pan and add the quinoa. Bring to a boil. Reduce to simmer, cover and let sit for 15 minutes til all the water is absorbed. Remove from heat, put in a big bowl to cool and toss it with 1 tsp sesame oil and 1 tsp of chili oil.
1 red bell pepper, sliced thin
1 cup shredded napa cabbage (use a food processor)
1 carrot, shredded
1 cup shelled edamame
1/2 cup green onions, diced
Add to the quinoa.
For the dressing, whisk together:
1/4 cup cashew butter
1/3 cup tamari
1 tbsp raw honey
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 tsp fresh grated ginger
2 cloves garlic, minced
Juice from 1 lime
Add the dressing to the quinoa and veggies. I served it at room temperature with the chicken on top and garnished with cilantro and chopped cashews.