iPatch Chest o' Cookery

Recipe nameThai Peanut Quinoa
Main ingredientQuinoa
Number of servings4
Cooking typeFusion
Time required20 min
Difficulty ***
Suggested wines
Ingredients1 cup quinoa
1 or 2 Chicken Breasts or Some Tofu
1 teaspoon olive oil
1 small red bell pepper, seeded and diced
1 broccoli bunch, broken into florets

~~ Sauce ~~
4 tablespoons natural peanut butter
2 tablespoon fresh lime juice
2 tablespoon water
2 teaspoon tamari (or soy sauce)
1 teaspoon brown sugar or coconut sugar
1 teaspoon freshly grated ginger
Salt and pepper to taste
DirectionsCook 1 cup of quinoa. You do it like rice, but with less water, so 1 cup of quinoa, 1 and 1/2 cups of water, put in a pot, put the lid on it and bring it to a boil, then turn the heat down so it can steam. It also takes less time then rice, so more like 10-15 minutes. It is done when the little sprouts uncurl from the quinoa, and you can fluff it with a fork.

Cook the chicken in a pan with some oil. When it's mostly done, add some water and a splash of lemon or lime juice. Add the broccoli and cover with a lid (to steam the broccoli a bit). Sometime later, add the chopped up pepper so it can steam too, it just needs less time.

Mix up all the ingredients for the sauce. You may want to adjust more/less of things for your taste. I added a touch of hot sauce for some kick.

Take your chicken, quinoa, and sauce and mix it all up in a bowl. Top with more peanuts, or cilantro or whatever.
NotesCan top with Cilantro or Roasted Peanuts or whatevs. Tasty!

Use natural peanut butter - whatever is made with just peanuts and salt (no sugar or shortening here). We use Adams.

If you do this with tofu, you may want to adjust your cooking order. There is a baked tofu recipe on the site that would work well.

This recipe has no votes -

Export this recipe into file format:


Powered by Foodie!

Released under GNU GPL