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.
Cook quinoa according to package directions.
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.
To same pan add 1 tablespoon olive oil and ginger and garlic. Cook 1 minute until aromatic. Add broccoli, cook for a few minutes.
Mix dressing ingredients until smooth -- add hot water as needed to reach desired dressing consistency.
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