Say hello to your stereotypical trying-to-be-healthy Monday recipe.
Like the many Mondays that have come before, I attempt to lure you in with the promise of half-assed vegetables and a balanced meal. Only to finish you off with a bowl full of butter and a glass of tequila on Friday.
I guess it doesn’t have to be Monday… but it is. And the truth is that even though I like quinoa, one of my main goals in life is seeing how many unhealthy things that I love can be stuffed inside the same bowl so I can dub the entire thing health food. Bacon grease, cheese and brown butter breadcrumbs? Instantly because healthy with the added quarter cup of quinoa. Yessss.
I love how that works.
And I want to tell you that this is another one of my cop-out Thai recipes because it sort of is, but I just love that sauce soooooo much. It first appeared on my thai chicken wings and then later on this thai crunch chicken salad, and it’s not a stretch to say I whip it up nearly once a week just to see what else I can thai-afy. Thai nachos? Check. Thai burgers? Check. Thai noodles? Check. Thai sauce on a spoon? Check.
Don’t worry. Thai cookies are not next. You may have thought otherwise with how much I talk about this. I know. I’ll just shut up.
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
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
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!
So many veggies for me!