Quinoa Cashew Chicken Recipes

QUINOA CASHEW CHICKEN

Steps:

• 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.
• 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.
• Fluff quinoa with a fork and add it to the pan along with the chicken. Stir to combine.
• In a small bowl, whisk together rice vinegar, soy sauce, pepper, ginger, and salt. Pour over quinoa and chicken mixture and stir to combine.
• Add cashews and stir to combine.
• Top with sliced green onions, if desired, and serve.
• Enjoy!

QUINOA CHICKEN

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
• Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.

CHICKEN, POMEGRANATE & CASHEW QUINOA SALAD RECIPE - (4.6/5)

Steps:

• In a small bowl combine lemon juice, sea salt, paprika and pepper. Whisk until combined. Place tempeh, chick'n or chicken in a shallow dish and pour the mixture over. Set aside for 15 minutes. In a grill pan or indoor grill, cook until golden brown and cooked through. Allow to cool slightly and cut into thin strips. Meanwhile, make dressing by combining all ingredients in a small bowl and whisking together. In a large bowl combine greens, quinoa, red onion, pomegranate and cashews. Toss until combined. Divide mixture between four plates and top with chick'n and avocado. Drizzle with dressing and serve. Notes

QUINOA ROAST CHICKEN AND CASHEW SALAD (GLUTEN-FREE)

Steps:

• Prehest oven to 180°C (160°C if using fan-forced).
• Place pumpkin on a baking tray. Drizzle with olive oil and honey and season with salt and pepper.
• Bake pumpkin 20 to 25 minutes or until light golden and tender. Set aside.
• Meanwhile, place quinoa in a saucepan. Cover with two cups of cold water. BRing to a boil over medium-high heat. Reduce heat to low and simmer, stirring for 15 minutes or until just tender.
• Remove flesh from chicken, SHred flesh and cover to keep warm.
• Toss lettuce, spinach, rocket, cucmber, carrot, capsicum, tomatoes, pear and avocado together in a large bowl.
• TOp the salad with the pumpkin, chicken, quinoa, cashews and add crumbled feta cheese.
• Drizzle the salad with oil, honey-mustard dressing or balsamic vinegar. Serve.