Thai Chicken Quinoa with Creamy Sriracha Dressing




Ingredients


Thai Quinoa: 1 cup QUINOA, rinsed & drained
1 1/2 lbs CHICKEN BREASTS, BONELESS, SKINLESS
SEA SALT AND PEPPER, to taste
1/2 CUCUMBER, SEEDLESS or REGULAR, chopped
5 CARROTS, peeled, chopped
1 RED BELL PEPPER, chopped
4 GREEN ONIONS, sliced
4 medium RADISHES, sliced thinly
2/3 cup FRESH CILANTRO or BASIL (more or less to taste)


Creamy Sriracha Dressing: 2/3 cup CANNED LITE COCONUT MILK
1-2 tsp SRIRACHA HOT SAUCE
2 tbsp PURE or RAW HONEY
2 tsp GROUND GINGER POWDER (or 1 Tbsp fresh grated)
4 cloves GARLIC, minced (or 1 tsp garlic powder)
JUICE FROM 1/2 LEMON
2 tbsp LOW SODIUM SOY SAUCE*
SEA SALT AND PEPPER, to taste
*Gluten & dairy free option: Use wheat-free tamari soy sauce or liquid aminos.



Method


  1. Cook quinoa with water or low sodium broth according to package directions and cool. Sprinkle chicken with sea salt and pepper; bake at 350 degrees F, covered in an oiled casserole dish for 25-30 minutes. Let chicken cool and chop into bite size pieces.
  2.  For the dressing: whisk all dressing ingredients together adding Sriracha hot sauce to taste; set aside (use recipe amount for a very lightly dressed salad, double recipe if more dressing is preferred).
  3. Toss all prepared vegetables with quinoa, chicken, dressing and cilantro or basil (or reserve dressing and drizzle over top of each individual portion). Serving size about 1 cup.