Thai Chicken Quinoa Buddha Bowls

This is one of my go-to dinners because it makes a great lunch!

Photo credit: MaxFitnessBootcamp.com

ingredients

Bowl

• 1 cups uncooked quinoa, rinsed

• 2 chicken breasts, cooked & shredded (grilled, roasted, or use whatever leftover unseasoned (or lightly seasoned) chicken you have)

• 1 large carrot chopped into 1/2 pieces

• 1 cup edamame or 8-12 oz sugar snap peas chopped into 1/3rds

• 1/2 cup green onions

• 1 T ginger, grated or finely chopped

• 1 glove of garlic, grated or finely chopped

Peanut Sauce

(This will make a large batch, you will have some leftover - great on many things. Or make Swimming Rama.)

• 1 cup peanut butter

• 1/2 cup soy sauce (I use lite sodium)

• Juice of 1/2 lime

• 1 tsp garlic chili paste (depending on how spicy you like it)

• 2 cup chicken broth

• 1 can coconut milk (I use lite coconut milk)

• 1 teaspoon of fish sauce

• 2 cloves of garlic, grated

• 1 inch piece of ginger, grated

directions

1. Make the sauce: Mix ingredients together in a heavy-bottom saucepan on medium high heat and boil for 4 minutes stirring often. Watch that it doesn’t stick or burn. Remove from heat.

2. Make the Quinoa: Cook the rinsed quinoa according to package directions adding the garlic and ginger to the water. Once the quinoa is done cooking fluff with a fork and stir in the carrots. Let rest for 5 minutes. (This will help soften the carrots a bit without making them mushy.)

3. Assemble the bowls: Add all of the bowl ingredients to the quinoa, reserving a 1/4 of the peanuts and cilantro for garnish. Add 1 cup of the peanut sauce. If you want it “wetter,” add more to your liking. Serve in 4 bowls topping each with the remaining peanuts and cilantro. Serve with. lime wedges and garlic chili paste.

yield

4 servings.