Time: 20 minutes
- 1 cup quinoa
- 2 cups grated carrots
- 2 cups thinly sliced purple cabbage
- 3 green onions, chopped
- 1 cup cilantro, chopped
- 1 cup basil, chopped
- 1 Jalapeno, deseeded and minced
- 1/2 cup roasted peanuts, chopped
- 1 lb chicken, chopped
- Dash salt
- Dash black pepper
- 1/4 cup olive oil
- 1/3 cup lime juice
- 2 Tbsp liquid aminos/soy sauce
- 2 Tbsp local honey
Cook Quinoa: In a medium pot over high heat heat some ghee or oil. Rinse the quinoa and saute until aromatic. Add 1.5 cups broth or water to the pot with quinoa. Bring to a boil and reduce to low and simmer covered for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.
Meanwhile, put the olive oil, lime juice, liquid aminos, and honey in a glass jar and shake or stir to combine.
Meanwhile in a frying pan over medium heat, cook the chicken for 8-10 minutes or until no longer pink and sprinkle salt/pepper, add 2 tbsp of the dressing and simmer on low.
Once the quinoa is cool, add the carrots, cabbage, onions, cilantro, basil, and pepper to the bowl and toss to combine. Add the dressing and toss again.
Top with chicken and peanuts and serve. You can also chill for an hour and serve cold.
*Adapted from: Run Fast. Eat Slow.
One thought on “Thai Quinoa Salad”
So pretty! I love all the colors. 🙂