ASIAN-STYLE CHICKEN QUINOA SALAD
100g/1/2 cup quinoa, uncooked
1 cup water
pinch of salt
1/4 cup cashew nuts
2 tablespoons coconut oil (divided)
2 teaspoons garam masala (divided)
1 tablespoon fresh ginger, minced
3 tablespoons raisins
1 tablespoon soy sauce
300g/12oz chicken breast, cut into cubes
1 red bell pepper, finely sliced
1 medium carrot, coarsely grated
2 cups baby arugula leaves
In a medium pan, combine quinoa, water and salt. Bring to a boil, then cover and simmer until all liquid is absorbed and quinoa is tender about 12 minutes.
Meanwhile, in a medium pan and over low heat, dry-roast the cashews nut until golden brown. Shake the pan often to avoid burning. Set aside.
In a skillet, heat 1 tablespoon of coconut oil over medium heat. Add raisins, ginger and 1 teaspoon of garam masala. Cook for a couple of minutes until fragrant. Transfer to a small bowl and set aside.
In the same skillet, heat the other tablespoon of coconut oil over medium heat. Add remaining garam masala, the chicken cubes and soy sauce. Keep stirring while the chicken cooks for 2-3 minutes. Reduce heat, then add the cooked quinoa and the raisin ginger mixture. Cook for another minute or so to combine flavors. Adjust seasoning with more soy sauce if necessary. Take off the heat. Stir in bell pepper, carrots, and arugula. Sprinkle with toasted cashews. Serve warm or at room temperature.
Recipe and photo © Anja Schwerin/Anja’s Food 4 Thought.