Gluten-free, Dairy-free
If a salad is packed full of flavor and has a nice crunch, it's a winner in my book. This salad satisfies both criteria and comes together easily. Quinoa is the base for this salad, which I like to keep on hand because it's easy to make, and I can double the recipe for leftovers (love quinoa in breakfast bowls too). Fun fact about quinoa: it has all 9 essential amino acids, making it a complete protein. It is also a great source of fiber and vitamins. Quinoa is an excellent choice for a whole grain that is naturally gluten-free.
Serves 1
Ingredients
Spicy Nut Butter Dressing
1/4 C Coconut milk
2 Tbsp almond butter (any unsweetened, natural nut butter will work)
2 Tbsp raw honey (maple syrup works too)
1 Tbsp coconut amigos
1/2 tsp red pepper flakes
1/2 tsp ground ginger
1 garlic clove
1 tsp lime juice
Bowl
1/2 C Quinoa, uncooked
1/2 C chicken, cooked and chopped
1/4 C peanuts, unsweetened
1/4 C cilantro, roughly chopped
1 green onion, thinly sliced
1 carrot, for shredding
Equipment
Small food processor or blender
Method
Rinse quinoa thoroughly in fine mesh strainer. This is important because quinoa can have a soapy flavor if not rinsed first. Add to a small sauce pan with 1 C filtered water and bring to a boil. Turn heat down to maintain a low simmer. Cover with lid and cook about 12 minutes.
While quinoa is cooking, use a small food processor or handheld blender to blitz all dressing ingredients until smooth.
Chop cooked chicken to the desired size. Chop cilantro and green onion. Add all to a medium sized bowl, along with peanuts and shredded carrot. Toss with spicy nut butter dressing, or serve on the side.
NOTES:
You can cook 1 C of quinoa in 1 3/4 C filtered water if you'd like to have some leftover quinoa for another meal.
This is a great salad to size up for a large gathering or a family style meal.
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