Asian chicken quinoa bowl with shredded carrots, broccoli, quinoa and a creamy dreamy almond butter sauce makes for the perfect weeknight dinner. Gluten Free and Dairy Free.
- 1 cup quinoa
- 1 pound chicken breasts cut into 2 inch strips
- 2 tablespoons olive oil divided
- 1 whole broccoli floret chopped
- 2 whole carrots shredded
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tamari
- 4 tablespoons MaraNatha Creamy Almond Butter
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 inch ginger grated
- 4 tablespoons hot water
- 2 tablespoons lime juice
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Cook quinoa according to package directions.
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Heat pan over medium high heat. Add 1 tablespoon olive oil. Add chicken and cook in single layer until browned, flip over and continue to cook until browned and cooked through. Remove from pan.
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To same pan add 1 tablespoon olive oil and ginger and garlic. Cook 1 minute until aromatic. Add broccoli, cook for a few minutes.
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Mix dressing ingredients until smooth -- add hot water as needed to reach desired dressing consistency.
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In large bowl serve quinoa with carrots, broccoli and chicken. Serve drizzled with almond butter sauce.
Garnish with chopped cilantro, green onions, Sriracha, etc (optional)
Optional -- sprinkle with chopped almonds