Ingredients:
1 Tbsp olive oil
1 small red onion, chopped
3 garlic cloves, minced
2 cups broccoli, chopped
2 cups sliced red cabbage
2 cups julienned carrots
1 cup uncooked quinoa, rinsed and drained
2½ cups chicken stock
2 tsp ground ginger
1½ tsp salt
1½ tsp pepper
2 cups frozen edamame, thawed
2 cups precooked, chopped chicken
Peanut Sauce:
¼ cup peanut butter
3 Tbsp water
3 Tbsp rice vinegar
1 Tbsp gluten free soy sauce
1 Tbsp honey
⅛ tsp sesame oil
¼ tsp red pepper flakes
¼ tsp ground ginger
For Garnish:
Handful Cilantro
¼ cup Chopped Peanuts
Directions:
In a large skillet, heat olive oil over medium heat. Add the red onion and sauté for 4-5 minutes, or until soft. Add the minced garlic, and cook 30 seconds or until fragrant.
Add the broccoli, red cabbage and carrots. Stir and cook 1 minute. Add the quinoa, chicken stock, ginger, salt and pepper. Stir well. Cover and cook for 20 minutes.
Remove lid and fluff. Add the edamame and chicken. Stir in and let cook 1 – 2 minutes, or until chicken is heated through.
While quinoa cooks, mix all the ingredients for the sauce and stir well until completely smooth. In a bowl, add the quinoa mixture, top with peanut sauce, cilantro and peanuts.
Makes 6 servings
