Quinoa Cashew Chicken
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
 
Ingredients
  • 1½ cups dry quinoa
  • 2 tbsp. sesame oil
  • ½ yellow onion, diced
  • 4 carrots, peeled and sliced
  • 4 cloves garlic, minced
  • 12 oz. cooked, shelled edamame (fresh or frozen)
  • 1 cup frozen peas
  • 1½ cups cooked shredded chicken
  • 3 tbsp. rice vinegar
  • 3 tbsp. soy sauce
  • ¼ tsp. ground black pepper
  • 1 tsp. ground ginger
  • ½ tsp. salt
  • ½ cup roasted cashews
  • 4 green onions, sliced (optional, for serving)
Instructions
  1. Place quinoa in a small pot and add 2½ cups of water. Bring to a boil then reduce to a simmer. When the water is almost gone, turn off the heat and cover.
  2. Heat sesame oil in a large pot or skillet. Add onion, carrots, and ginger and cook until carrots are crisp-tender. Add edamame and peas and cook until they are heated through.
  3. Fluff quinoa with a fork and add it to the pan along with the chicken. Stir to combine.
  4. In a small bowl, whisk together rice vinegar, soy sauce, pepper, ginger, and salt. Pour over quinoa and chicken mixture and stir to combine.
  5. Add cashews and stir to combine.
  6. Top with sliced green onions, if desired, and serve.
  7. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/quinoa-cashew-chicken/