THAI QUINOA SALAD

4 Servings

---

Nutrition Info

650 Calories

45g Protein

Ingredients

Quinoa:

1 cup water

1 cup vegetable stock

1 cup quinoa

Salad:

1 carrot shredded

1 diced bell pepper

1 cucumber quartered

1 cup red cabbage shredded

(1lb) 4 boneless chicken thighs

Dressing:

1 cup water

2 tsp sesame oil

2 tbsp soy sauce

2 tbsp ginger grated

4 tsp olive oil

2 tbsp honey

1/2 cup peanut butter

Preparation

1. Cook quinoa according to packaging and place in fridge to cook

2. Make dressing - combing all dressing ingredients to a bowl and whisk

3. Add 4 chicken thighs to a freezer bag and add half the dressing to chicken and marinate in fridge for 3 hours

4. Preheat air fryer at 380º for 5 minutes

5. Once preheated, add chicken and cook for 25 minutes (flip after 15 minutes to cook other side for 10-12 minutes) OR bake at 425º for 20-25 minutes

6. Cut vegetables accordingly

7. Add quinoa, cut vegetables, chicken and dressing to a bowl