Thai chicken with lemon-infused quinoa
.This dish is so delicious that I can add just about any vegetable and my son will eat everything on his plate. I kid you not.
Its one of my favorites and packed full of healthy ingredients.
Ingredients for the quinoa (makes 6 portions)
300g quinoa, rinsed well until no more foam appears in the water (about 3-4 rinses should do the trick)
Juice of two lemons
a handful of fresh coriander
a pinch of turmeric
salt and pepper to taste
Ensuring the quinoa is properly washed (not washing it well leaves a bitter taste), add the quinoa to a pan with 500ml water and bring to the boil. Once the water begins to bubble turn off the heat and cover with a towel and place the lid on the pan. Leave for about 10 minutes and then add the lemon juice, turmeric, salt, pepper and coriander. Stir to mix in well and place the towel and the lid back on. Leave for a further 30 minutes and you will find that the quinoa has absorbed all the liquid and remains light and fluffy.
Ingredients for the Thai chicken:
3 chicken breasts, chopped into bite size pieces
2 cups broccoli, broken into medium size florets
400g mushrooms sliced
3 garlic cloves, peeled and sliced
1 large onion peeled and finely sliced
2 red bell peppers, deseeded and sliced width wise
a pinch of cumin seeds
a pinch of turmeric
300 ml coconut milk
400ml liquid of your choice (stock, white wine or milk). I use wine because all the alcohol is burned out during the cooking process and it adds a fantastic flavor
1 tbs coconut oil
200g cashew nuts
2 tbs organic honey
a handful of fresh coriander
1 tbs unsweetened ground coconut
Melt the coconut oil over high heat and add the garlic and onions. Once lightly brown add the bell peppers and continue cooking for a further 10 minutes. Add the mushrooms and the chicken and seal from all sides. Then add the broccoli, cumin, turmeric, coconut milk, liquid, cashew nuts, organic honey, and ground coconut and simmer for another hour. Add the coriander and cook a further 10 minutes and serve alongside the quinoa.
Its one of my favorites and packed full of healthy ingredients.
Ingredients for the quinoa (makes 6 portions)
300g quinoa, rinsed well until no more foam appears in the water (about 3-4 rinses should do the trick)
Juice of two lemons
a handful of fresh coriander
a pinch of turmeric
salt and pepper to taste
Ensuring the quinoa is properly washed (not washing it well leaves a bitter taste), add the quinoa to a pan with 500ml water and bring to the boil. Once the water begins to bubble turn off the heat and cover with a towel and place the lid on the pan. Leave for about 10 minutes and then add the lemon juice, turmeric, salt, pepper and coriander. Stir to mix in well and place the towel and the lid back on. Leave for a further 30 minutes and you will find that the quinoa has absorbed all the liquid and remains light and fluffy.
Ingredients for the Thai chicken:
3 chicken breasts, chopped into bite size pieces
2 cups broccoli, broken into medium size florets
400g mushrooms sliced
3 garlic cloves, peeled and sliced
1 large onion peeled and finely sliced
2 red bell peppers, deseeded and sliced width wise
a pinch of cumin seeds
a pinch of turmeric
300 ml coconut milk
400ml liquid of your choice (stock, white wine or milk). I use wine because all the alcohol is burned out during the cooking process and it adds a fantastic flavor
1 tbs coconut oil
200g cashew nuts
2 tbs organic honey
a handful of fresh coriander
1 tbs unsweetened ground coconut
Melt the coconut oil over high heat and add the garlic and onions. Once lightly brown add the bell peppers and continue cooking for a further 10 minutes. Add the mushrooms and the chicken and seal from all sides. Then add the broccoli, cumin, turmeric, coconut milk, liquid, cashew nuts, organic honey, and ground coconut and simmer for another hour. Add the coriander and cook a further 10 minutes and serve alongside the quinoa.