thai chicken quinoa bowls.

thai chicken quinoa bowls | Cody Uncorked.

This salad is like a flavorful, punchy reset button. It’s fresh and light, but also super filling. The ingredients are totally up to you – add and take away as you please, because there’s really no wrong way to make it!

The best part, however, is the sauce. The mix of flavors – salty, acidic, sweet – is what makes you forget you’re eating a pile of grains and veggies, transforming everything into a flavor bomb of amazingness.

I topped this with sliced, roasted chicken breast, but it would be good by itself or with salmon/your favorite fish.

thai chicken quinoa bowls | Cody Uncorked.

INGREDIENTS

Thai Sauce
1/3 cup creamy peanut butter
1/2 cup canned coconut milk
2 tablespoons brown sugar
2 tablespoons (or more) sriracha
1/4 cup rice vinegar
1 tablespoon soy sauce
1 clove garlic, minced
1/2 tsp ground ginger
juice from 1/2 of a lime

Salad
1/2 a cucumber, cubed
1 carrot, sliced into strips w/ a peeler
1/4 cup cilantro, diced
1/2 cup edamame
1 jalapeno, thinly sliced
3 green onions, diced
1 avocado, cubed
1/2 cup honey roasted peanuts
3/4 cup dry quinoa, cooked to package instructions
2 cooked, sliced chicken breasts

DIRECTIONS

  1. Combine all sauce ingredients in a small sauce pan, heat on low until peanut butter is melted and everything is combined and smooth. Adjust ingredients to taste and set aside to cool.
  2. In a large bowl, toss all salad ingredients (except chicken) with the cooled (to room temp) Thai sauce.
  3. Top with sliced chicken breast or protein of your choice, then garnish with extra cilantro and peanuts, if desired.

thai chicken quinoa bowls | Cody Uncorked.

Love,

Cody Uncorked.