Thai Chicken Quinoa and Veggie Delight

So easy and delicious! Very light and healthy! I top mine with soy sauce and Sriracha® hot sauce, you can add or subtract any veggies, as quinoa is very versatile and healthy!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 319 Calories

Ingredients

• 2 cups water
• ¼ cup chopped fresh cilantro
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 carrot, grated
• ½ cup diced red onion
• 1 tablespoon lime juice
• ½ cup sliced fresh mushrooms
• 1 cup quinoa
• 2 green onions, diced
• 1 pinch sea salt, or to taste
• 3 skinless, boneless chicken breast halves, diced
• 1 pinch cracked black pepper, or to taste
• ¼ cup diced tomato

Recipe Instructions

Step 1

Bring water to a boil in a saucepan; add quinoa, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 25 minutes. Fluff quinoa with a fork; set aside to cool for 10 minutes.

Step 2

Heat olive oil in a large skillet over medium heat. Cook and stir mushroom and garlic in hot oil until the mushrooms are tender, about 3 minutes. Transfer mushroom mixture to a bowl. Return skillet to heat.

Step 3

Cook and stir diced chicken in the skillet until no longer pink the center, 10 to 15 minutes; season with sea salt and pepper. Stir carrot, red onion, tomato, and green onion with the chicken; cook and stir until the vegetables are hot, 2 to 3 minutes. Add quinoa and stir. Top with cilantro and lime juice.