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
[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.