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Thai Chicken Quinoa and Veggie Delight

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KayleighP

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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  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.
  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.
  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.
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Reviews

NLynch
0
4/27/2014

The instructions are incomplete. You need to add the mushroom/garlic mixture back in:) Of course, I did that. My husband and I enjoyed the dish a good deal. The lime at the end adds a lot. I wasn't sure how much to buy and ended up with extra mushrooms and red onions. Because I was using leftover chicken, I had less chicken. I'm not suggesting altering the recipe, just pointing out that it's flexible. I have been learning more about using quinoa, and I find that because I'm rinsing first as recommended by many, I use just 1 cup of water for cooking the quinoa.