{Chinese chicken salad with quinoa - pronounced "keen wa" apparently.}
Chinese food is a special treat. The culture itself evokes images of reverence and humility. The architecture is bold and artistic. The interior design is ornate and intricate. The food is varied and provides something for every palate. Usually reserved for birthdays or other celebratory events...I have been known to, on occasion, grab some takeout on a very busy evening or a particularly taxing work week. The problem for me is the morning after. I tend to feel bloated and swollen and filled with regret. I was on my own little mission to find a recipe to satisfy that craving without the gluttonous guilt. Even after falling off the proverbial "wagon" this past week, I still find this recipe to be more my preference and will be in full rotation on my current monthly menu.
Xiangshou' !! (enjoy)
Here are some of the ingredients you will need plus garlic, onion and almonds. I did not use soy sauce but worcestershire sauce instead and drizzled it over the entire mixture two times then mixed it in.
Poach the 4 breasts of chicken. Cover chicken with water by one inch and boil over high heat, reduce and then simmer for five minutes. Remove from heat and let it stand until cooked completely (12 min or more depending on the size). I had never done this before but it turns out perfect.
Whisk together 2 tbsp sesame oil, 2 tbsp rice vinegar, 2 tsp agave syrup and 1 tsp minced garlic. Cook quinoa as directed on the box.
Chop up 1/2 a red onion, combine that with 1/2 cup sliced almonds, 1/2 a cup celery and toss.
Add quinoa and chicken. Toss again. Dig in guilt free.
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