Asian peanut butter chicken quinoa salad
- Number of Servings: 12
Ingredients
* water* chicken broth* quinoa---------* thawed chicken breasts (I used about 5, but use as little or much as you like. If you want a lot, bump up to six, I love chicken so the more the merrier to me!)* olive oil* organicville vinaigrette OR an interesting infused olive oil* crunchy peanut butter-------------------------------------* veggies (refer to instructions) ALSO: use whatever you have, it's a very adaptable recipe: use what you have, omit what you don't like, add what you think would bring the recipe to a whole new level of tastiness!* olive oil* salt and pepper or other spices if/as desired--------------------------------------* sesame seeds* almonds* optional: chia seeds :) sooo good, but expensive :( BUT, worth it* extra crunchy peanut butter
1. Cook quinoa with broth and water.
2. Cook chicken in the olive oil and vinaigrette (if you don't have vinaigrette, don't fear, it isn't necessary, just adds a little taste. Infused olive oil would be tasty swap if it is on hand as well!). Drain often
3. While chicken is cooking, chop up some of the vegetables
4. When chicken is pretty much all cooked through, add your favorite crunchy peanut butter (HAS to be crunchy and delicious and natural; my favorite is the Natural Meijer crunchy peanut butter brand; my mom and dad prefer the Organic Meijer brand, which has added sugar and oils that I just don't really need)
5. let fully cooked chicken simmer on low to keep heat and cook off the peanut oil. The peanut butter creates a bit of a breading, it's thicker and it is just really awesome tasting :)
6. Chop up the rest of the veggies and cook the fresh/frozen ones you have on hand
(TIP:: DO NOT cook the carrots
(saute bell pepper, celery
(fresh broccoli and green beans, steam to desired
crispiness or softness
7. drain watery peanut stuff that you wouldn't want in quinoa
8. in a large container, mix quinoa, chicken, and veggies together.
9. add additional peanut butter to taste!
10. LAST, add sesame seeds and almonds AND if you have it, CHIA seeds (personal fav!) and shovel that tastiness on in!
Serving Size: makes A LOT, lots of left overs, about 10-14
Number of Servings: 12
Recipe submitted by SparkPeople user ELLIESCHWETZ.
2. Cook chicken in the olive oil and vinaigrette (if you don't have vinaigrette, don't fear, it isn't necessary, just adds a little taste. Infused olive oil would be tasty swap if it is on hand as well!). Drain often
3. While chicken is cooking, chop up some of the vegetables
4. When chicken is pretty much all cooked through, add your favorite crunchy peanut butter (HAS to be crunchy and delicious and natural; my favorite is the Natural Meijer crunchy peanut butter brand; my mom and dad prefer the Organic Meijer brand, which has added sugar and oils that I just don't really need)
5. let fully cooked chicken simmer on low to keep heat and cook off the peanut oil. The peanut butter creates a bit of a breading, it's thicker and it is just really awesome tasting :)
6. Chop up the rest of the veggies and cook the fresh/frozen ones you have on hand
(TIP:: DO NOT cook the carrots
(saute bell pepper, celery
(fresh broccoli and green beans, steam to desired
crispiness or softness
7. drain watery peanut stuff that you wouldn't want in quinoa
8. in a large container, mix quinoa, chicken, and veggies together.
9. add additional peanut butter to taste!
10. LAST, add sesame seeds and almonds AND if you have it, CHIA seeds (personal fav!) and shovel that tastiness on in!
Serving Size: makes A LOT, lots of left overs, about 10-14
Number of Servings: 12
Recipe submitted by SparkPeople user ELLIESCHWETZ.
Nutritional Info Amount Per Serving
- Calories: 211.5
- Total Fat: 8.8 g
- Cholesterol: 27.1 mg
- Sodium: 208.9 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 3.6 g
- Protein: 15.7 g
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