Paleo Asian Quinoa Chicken Bowl

Ingredients

Marinade:

3 tablespoons tamari (or soy sauce)

2 tablespoons raw organic honey

1 tablespoon olive oil

Juice and zest of one lime

3 garlic cloves, peeled

1 inch cube fresh ginger

2 tablespoons Sriracha sauce

3 boneless, skinless chicken breasts, cut into 1-inch chunks

3/4 cup quinoa

1 tsp sesame oil

1 tsp of chili oil

1 red bell pepper, sliced thin

1 cup shredded napa cabbage (use a food processor)

1 carrot, shredded

1 cup shelled edamame

1/2 cup green onions, diced

For the dressing:

1/4 cup cashew butter

1/3 cup tamari

1 tbsp raw honey

1 tbsp sesame oil

1 tbsp rice wine vinegar

1 tsp fresh grated ginger

2 cloves garlic, minced

Juice from 1 lime

Cilantro

Chopped cashews

Preparation

Make the marinade a day ahead so the chicken can marinate longer. Mix all ingredients a food processor or blender, add chicken and marinade in a Ziploc bag and store in the refrigerator up to 24 hours.

Make the quinoa: Put 1 ½ cups of water in a small pan and add the quinoa. Bring to a boil. Reduce to simmer, cover and let sit for 15 minutes til all the water is absorbed. Remove from heat, put in a big bowl to cool and toss it with 1 tsp sesame oil and 1 tsp of chili oil.

Chop remaining ingredients. Add to quinoa.

Mix dressing ingredients and add to the quinoa and veggies. I served it at room temperature with the chicken on top and garnished with cilantro and chopped cashews.

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About

OMG! This could be my new favorite meal. I had put chicken in the refrigerator to marinade overnight thinking I’d thread it on skewers and grill it. But when the afternoon rolled around, I really wasn’t in the mood for it. I had been wanting to experiment with quinoa (a seed, not a grain, so technically it’s Paleo) and decided to try a one-dish chicken quinoa bowl.

Yeah, I do eat a lot of Asian food. Italian meals used to be my go-to, but Asian is easier to make healthy.