Quinoa: The Everday Superfood by Press Sonoma

Author:Press, Sonoma
Language: eng
Format: epub
Publisher: Arcas Publishing
Published: 2015-06-09T04:00:00+00:00

Per serving: Calories 759; Fat 43g; Saturated Fat 11g; Sodium 1,052mg; Protein 35g; Fiber 11g

Asian-Flavor Quinoa

with Chicken, Cashews & Edamame

KIDS, MEAT LOVERS, SINGLETONS, MAKE AHEAD, 30-MINUTE

SERVES 4 / PREP: 5 MINUTES / COOK: 7 TO 9 MINUTES

Combining the cashew stir-fries of Southeast Asia and the edamame snacks of Japan, this salad adds quinoa’s nutty chewiness to the mix. A light lager—especially one from Asia—matches well with the dish. You’ll welcome that lager if you include the Thai chile!

¾ pound boneless, skinless chicken breasts

½ teaspoon salt, plus more for seasoning

¼ teaspoon freshly ground black pepper, plus more for seasoning

1 tablespoon canola oil

2 garlic cloves, sliced very thin

1 teaspoon crushed Thai chili flakes (optional)

4 cups cooked quinoa

1 cup steamed, shelled edamame beans

1 cup roasted cashews

½ cup plus 1 tablespoon chopped scallion, divided

¾ cup Sesame-Ginger Dressing (here), plus more if desired

Wash the chicken breasts, and pat them dry. Cut them on the bias into ½-inch-thick strips. Sprinkle with the salt and pepper.

In a large sauté pan over medium-high heat, heat the canola oil. Add the garlic and chili flakes (if using), and sauté until the garlic just starts to sizzle, about 30 seconds. Add the chicken strips to the pan and cook, flipping once, until they are cooked through, 6 to 8 minutes.

In a large bowl, toss together the quinoa, edamame, cashews, and ½ cup of scallions. Season with salt and pepper. Portion the quinoa among 4 plates, and top each with the chicken. Sprinkle the remaining 1 tablespoon of scallions over the 4 plates, and serve warm or at room temperature with the Sesame-Ginger Dressing.

To store, refrigerate the quinoa and chicken separately in airtight containers. The chicken will keep for 2 days, and the quinoa will keep for 3 days. Do not freeze the chicken; the quinoa will keep for 2 months in the freezer.

The slices of chicken breast will cook very fast. After sautéing them for about 5 minutes, test for doneness by removing a strip from the pan, cutting it in two, and seeing if it’s pink inside. If so, return it to the pan and sauté another minute or two before testing another strip.

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