Description
A balanced bowl-style recipe featuring seared chicken satay, quinoa, and a delicious peanut dressing for a filling and nutritious meal.
Ingredients
Scale
- 1.25 cups quinoa, rinsed
- 2.25 cups water
- 1 lb chicken satay, cut into 1-inch strips
- 1.25 cups peanut dressing
- 3.5 cups kale, massaged with olive oil
- 2 cups bean sprouts
- 1 cup carrot, shredded
- 1 cup cucumber, sliced into 1/4-inch half-moons
- 1 cup red pepper, chopped
- 1 cup red cabbage, chopped
- 1 lime, juiced
- 0.33 cup peanuts, toasted
- 0.33 cup green onions, sliced
- 3 tbsp cilantro leaves
Instructions
- Rinse the quinoa until water runs clear. Combine quinoa and 2.25 cups water in a pot, bring to a boil, then reduce to low and simmer, covered, for 12–15 minutes.
- While quinoa cooks, heat a skillet over medium-high. Add a thin layer of oil and sear chicken strips in a single layer, cooking for 3–4 minutes per side until internal temperature reaches 165°F.
- Massage the kale with olive oil and a pinch of salt for 1–2 minutes to soften it. Optionally, sauté for 1–2 minutes to wilt.
- Prepare vegetables: slice cucumber, shred carrot, chop red pepper, and cabbage, and trim bean sprouts. Toss green onions and cilantro together.
- Assemble by dividing quinoa among bowls, topping with kale, chicken, and the raw vegetables. Drizzle peanut dressing or serve on the side. Finish with lime juice and chopped peanuts.
Notes
Serve warm or at room temperature. Store components separately for better texture when reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 75mg