We are always looking for ways to spice up our quinoa as it’s a staple in our diet. Today we used all the great flavours you would find in a Thai salad in this high protein salad that’s great at lunch or dinner! It’s also easy to make and transport so pack this recipe into 6 tupperware dishes for pre-made meals for a busy week.
Thai Chicken Cashew Quinoa Salad (makes 6 servings):
1 large carrot, julienned
1 cup raw organic quinoa
3 cups (200g) sliced Red Cabbage
1 cup (100g) chopped red bell pepper
1 cup (100g) chopped green bell pepper
2 cups chopped kale, stems removed
1/4 cup chopped cashews
1/2 cup chopped cilantro
Juice of 1/2 a small lime
900g chicken breast, cooked
Dressing:
1/2 tsp ground ginger
1 tbsp fresh chopped ginger
1 tbsp maple syrup
2 tbsp liquid aminos (or soy sauce or tamari work here too)
1 tsp distilled white vinegar
1/2 tsp sesame seeds
1/4 cup natural peanut butter
1/4 cup warm water
1/4 tsp crushed red pepper flakes
1) Cook your chicken breast (season with salt and pepper) by baking them in a casserole dish in the oven at 375 degrees for about 20 mins or until cooked through. Cool then shred the chicken.
2) Whisk together all the dressing ingredients in a bowl and set aside.
3) Rinse the quinoa then cook in 2 cups of boiling water for 15 mins (on low, covered). Once cooked take off the heat and allow to cool. Once cool, combine all the salad ingredients, add dressing and chicken and coat mix thoroughly. Portion into 6 bowls or tupperware dishes and enjoy!
Macronutrient Breakdown (per serving):
Calories-465
Fat-15g
Carbohydrates-31g
Protein-56g
