Oct 15

Thai Chicken Quinoa

So hmm…awkward.

You see, it’s a confusing world we live in.

For example…you know when you forget which social media site you are using?

Like say you’re on your iPhone using Instagram.  If you double tap a picture in Instagram, you ‘like’ it.

Now say you’re just on your phone looking through pictures in your phone’s photo album.  If you double tap a picture now, you just zoom in on the place you just double tapped.

You see the problem, right?

So this is how my life goes on a daily basis…I’m on Instagram and then I’m all like, “ohhemmgggg why would someone post a picture of that on Instagram?!” So naturally I want to zoom in to get a closer look.  So I double tap (because that’s supposed to let me zoom) but instead BAM(!) I just ‘liked’ that awkward, slightly inappropriate picture.

And then I spend the next 5 seconds freaking out because I forget, once again, how to ‘unlike’ a picture.

But I assure you, the freak out is always well merited.

This has to have happened to you, right? Please tell me I’m not the only one.  Because if I am I would feel awkward and really just inappropriate.  And since pretty much the only acceptable time to be inappropriate is a bachelorette party, (which this is not, but I kind of wish it was) I would feel awkward.

So for this awkward time, I’m grateful that there’s leftover Thai Chicken Quinoa in my fridge.

Because nothing says comfort food like quinoa, right?

Thai Chicken Quinoa

serves 3-4

[Adapted from how sweet it is]

1 cup quinoa, uncooked

1/2 large onion, roughly chopped

1 1/4 cup cabbage, shredded

1/2 cup carrots, roughly chopped

3 cloves garlic, minced

2 chicken breasts, cooked & shredded/chopped

1/3 cup peanuts, roughly chopped + more for garnish

1/4 cup cilantro, chopped + more for garnish

1/4 tsp salt

1/2 tsp pepper

3/4 cup coconut milk

1/3 cup sweet chili sauce

In a sauce pan, bring 2 cup water and 1 cup quinoa to a boil.  Reduce to a simmer, cover and leave undisturbed for 20 minutes, or until all the water is absorbed.  Fluff with a fork and remove from heat.  Partially cover quinoa with a lid and set aside while you prepare the Thai Chicken.  [The cooking directions on your quinoa package may differ from these.  Prepare your quinoa according to whatever you package recommends.]

Heat a saute pan over medium heat.  Add oil and swirl it around to coat the pan.  Add onion  and cook, stirring frequently for 5 minutes.  Add in cabbage, carrots, and garlic.  Cook for 10 minutes, stirring frequently until vegetables have softened.  Mix in shredded chicken breasts, cilantro, peanuts, salt and pepper.  Pour in coconut milk and sweet chili sauce.  Stir everything together then turn off the heat.  Continue stirring the mixture for a couple minutes to make sure sauce is heated through.  Divide cooked quinoa between four plates and top with Thai Chicken mix.  Garnish each plate with cilantro and peanuts.

14 Responses to “Thai Chicken Quinoa”

  1. Meghan@CleanEatsFastFeets — October 15, 2012 @ 4:31 pm (#)

    Yeah, I just double tapped your quinoa. Because it looks so good I wanted to “like” it.

    • Kylie — October 15, 2012 @ 5:01 pm (#)

      Hahha! Thanks for letting me know I’m not alone in my social media confusion:)

  2. Ally @ Om Nom Ally — October 16, 2012 @ 3:04 pm (#)

    It happens to me *all the time*. I’m sure people do it in my photofeed too, so I’ve tried to just let it go and spread the love lol! That quinoa dish looks so yummy, I agree with you about it being the perfect comfort food in a situation like this!

    • Kylie — October 21, 2012 @ 2:59 pm (#)

      I like the idea of spreading the love:) I’ll stop using that unlike button:)

  3. forgottenbeast — October 17, 2012 @ 12:28 pm (#)

    I accidentally “like” stuff on IG ALL the time–gosh darn it, I just wanted a closer look! And I’m on such a cabbage kick. Thai cabbage sounds goooood.

    • Kylie — October 21, 2012 @ 3:01 pm (#)

      It was a good change. I’ve been in a cooking rut lately. Mostly because I haven’t had enough time for blog reading!

  4. Eating 4 Balance — October 20, 2012 @ 12:03 am (#)

    Hi!! I missed you on WIAW this week… Recipe looks amazing. I love all of the different flavors that you can add to chicken! And… I nominated your for the Sunshine Award on my blog today. Hope you can check it out and do the survey :)

    • Kylie — October 21, 2012 @ 2:55 pm (#)

      Thanks for nominating me! And for noticing I missed wiaw! You’re my favorite. I’ve had the craziest two weeks of school but I’m hoping this week will be a little less insane:)

  5. brittneyjade — November 24, 2012 @ 11:17 pm (#)

    This recipe looks/sounds amazing! I can’t wait to try it!

    • Kylie — November 24, 2012 @ 11:22 pm (#)

      Hey Brittney! The coconutty flavor of this is so delicious! And combine that with the nuttiness of the quinoa…so good:)

  6. Ashley Cantafio — November 26, 2012 @ 5:41 pm (#)

    This looks absolutely delicious! I’m going to have to give it a try!

    • Kylie — November 26, 2012 @ 6:01 pm (#)

      I hope you do:) I actually made it again last night and paired it with some green beans…it added a little bit more color to the plate which helped it to not look so…yellow:)

  7. Michelle K. — April 28, 2013 @ 1:24 pm (#)

    I make a lot of what I call “Thai” chicken recipes. I cheat though and use broccoli slaw (shredded broccoli stalks w/ carrots and red cabbage) and ground chicken (I buy steroid and preservative free fresh chicken breasts and thighs and throw it in the food processor). I also switched to the Bragg liquid aminos instead of regular soy sauce. Trying my hardest to eat as cleanly as possible.

    Thanks for your recipes!

    • Kylie — April 29, 2013 @ 8:46 pm (#)

      Ooohh I’ve never tried Bragg liquid aminos but I’ve heard a lot about them! Sounds neat! And I don’t think using a broccoli slaw is cheating haha:) It’s just using your resources;))

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