Description
A delicious quinoa salad with grilled chicken and a creamy peanut dressing.
Ingredients
Scale
- 1 lbs boneless skinless chicken breast
- 1 cup uncooked quinoa
- 2 cups water
- 2 cups shredded red cabbage
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cup shelled edamame, steamed
- 1/4 cup natural creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
- 2 tbsp roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tbsp olive oil
- 0 tsp kosher salt
- 0 tsp black pepper
- 1 lime, cut into wedges
Instructions
- Rinse quinoa thoroughly and combine with 2 cups of water in a medium saucepan; bring to a boil, then reduce heat to low and simmer covered for 15 minutes until liquid is absorbed.
- Season chicken breasts with olive oil, salt, and black pepper.
- Preheat a grill pan or skillet over medium-high heat and cook chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F (74°C).
- Transfer chicken to a cutting board and allow it to rest for 5 minutes before slicing into 1/2-inch strips.
- In a small mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, grated ginger, and minced garlic until smooth; add 1-2 tablespoons of warm water if needed to reach desired consistency.
- Divide the cooked quinoa evenly among four serving bowls.
- Arrange the sliced chicken, shredded cabbage, julienned carrots, sliced bell pepper, and edamame on top of the quinoa base.
- Drizzle each bowl with the peanut dressing and garnish with chopped peanuts and cilantro.
- Serve immediately with lime wedges for squeezing.
Notes
- This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.
- You can add other vegetables as desired or substitute the chicken with tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg