Song: Thai Northeast Native Melodies- Nok Sai Bin Kam Tuung
My friend Alison loves quinoa, so I made sure that she saw this recipe from a blog called "How Sweet it Is" by a woman named Jessica. Alison made the recipe for me and her cousin, and it was delicious.
Since only me and my brother Chris were home last night (as well as my dog Nikki), I decided to make this dish. Chris told me that he wanted to start eating some more quinoa, and because this recipe is so good and healthy, I figured it would be perfect. I was also drawn to this recipe because I never tried making a Thai-related dish before. In fact, I think I've only eaten at a Thai restaurant only once! I'm always game for trying something different, aren't you?
Chris enjoyed the recipe, and I was glad. I've tried making a couple of different healthy quinoa dishes for my mom and brother before, but they didn't find those dishes that satisfying. The thing about quinoa is that you need to cook it the right way with a lot of flavor or else it's very bland.This recipe has a lot of spices and veggies giving it tons of flavor. It even contains peanut butter and peanuts! It just doesn't get any better than that. Since I didn't have all of the ingredients that Jessica listed, I decided to just substitute some of her ingredients with what he had. Since Spring is just starting, the fresh vegetables aren't in our yard yet. I've posted my version of the recipe along with the link to Jessica's below:
Thai Chicken Quinoa Bowl
What you'll need:
1/2 cup uncooked quinoa, rinsed
1 chicken breast, grilled and shredded
1/3 cup chopped carrots (I used baby carrots)
1/3 cup shelled edamame
1 chopped green onion (you can add more if you like)
1/4 cup chopped peanuts
Some ground cilantro (I eyeballed it. I think I added half a tablespoon, maybe a bit less)
1 garlic clove
For the sauce:
2 tablespoons Soy Vay Veri Veri Teriyaki Marinade & Sauce
A little bit of chili powder
1 tablespoon rice vinegar
1 tablespoon canned coconut milk
1/2 tablespoon brown sugar
1 teaspoon creamy peanut butter (you should melt it so it mixes more easily)
1 garlic clove
1/2 lime, juice
1/8 teaspoon of ground ginger ( I actually forgot to add this, but the recipe had so much flavor that the dish tasted just fine without it!)
*Note: My family puts a lot of garlic in everything. If you're not a big fan of garlic, leave it out and just put one clove in the sauce.
Directions:
1 chicken breast, grilled and shredded
1/3 cup chopped carrots (I used baby carrots)
1/3 cup shelled edamame
1 chopped green onion (you can add more if you like)
1/4 cup chopped peanuts
Some ground cilantro (I eyeballed it. I think I added half a tablespoon, maybe a bit less)
1 garlic clove
For the sauce:
2 tablespoons Soy Vay Veri Veri Teriyaki Marinade & Sauce
A little bit of chili powder
1 tablespoon rice vinegar
1 tablespoon canned coconut milk
1/2 tablespoon brown sugar
1 teaspoon creamy peanut butter (you should melt it so it mixes more easily)
1 garlic clove
1/2 lime, juice
1/8 teaspoon of ground ginger ( I actually forgot to add this, but the recipe had so much flavor that the dish tasted just fine without it!)
*Note: My family puts a lot of garlic in everything. If you're not a big fan of garlic, leave it out and just put one clove in the sauce.
Directions:
Prepare quinoa according to directions-you'll probably need to cook it with 1 cup of water.
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, green onions, garlic clove, peanuts, and cilantro, stirring to combine. Taste and season with a little salt and pepper if needed.
Once again, this dish was adapted from Jessica's recipe.
The song that I decided to pair with this recipe is Nok Sai Bin Kam Tuung's "Thai Northeast Native Melodies." I wanted this recipe to have a fun, catchy and relaxing tune. Because I find this recipe to be a 'feel good meal," I thought that it might be a good idea to have a tune you can dance to. So grab a bowl of this quinoa, play this tune, and enjoy! Here is a link to the song.
*All rights to the song "Thao Northeast Native Melodies" go to Nok Sai Bin Kam Tuung.
*All rights to the original recipe go to Jessica of "How Sweet It Is."
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, green onions, garlic clove, peanuts, and cilantro, stirring to combine. Taste and season with a little salt and pepper if needed.
Once again, this dish was adapted from Jessica's recipe.
The song that I decided to pair with this recipe is Nok Sai Bin Kam Tuung's "Thai Northeast Native Melodies." I wanted this recipe to have a fun, catchy and relaxing tune. Because I find this recipe to be a 'feel good meal," I thought that it might be a good idea to have a tune you can dance to. So grab a bowl of this quinoa, play this tune, and enjoy! Here is a link to the song.
*All rights to the song "Thao Northeast Native Melodies" go to Nok Sai Bin Kam Tuung.
*All rights to the original recipe go to Jessica of "How Sweet It Is."
