I’m a sucker for food that has a bit of a bite to it, especially when it’s super easy to make. Thai sauce is one of my favourite sauces. I love it as a dip for appetizers and as a sauce to cook with. Recently I experimented with VH’s Spicy Thai sauce to make my own quinoa bowl. Quinoa is grain high in fibre that offers a ton of protein. Quinoa is also gluten-free yet still high in antioxidants and iron. One of the best things about quinoa is how easy it is to cook and how easy it is to incorporate into any dish.
The first thing I did was cut up some onions and red peppers. I cooked these up in a frying pan with just a tiny bit of olive oil. As soon as the onion and red pepper started to cook, I added some frozen broccoli florets, chunks of fresh kale and some frozen sweet corn. This would be a good time to start boiling the water for the quinoa.
I cooked the vegetables until they were tender through out. Since I already had cooked chicken, thanks to buying a rotisserie chicken the night before, it was easy to just throw in some chicken. I’d suggest using rotisserie chicken, but I’m sure any chicken you use will do the trick.
Now the water for the quinoa should be boiling, so cook the quinoa. In the meantime, add some spicy thai sauce to the frying pan and let it simmer on low for a bit. This lets the veggies and the chicken really soak up the flavour. Once the quinoa is cooked, mix it right into the pan with the chicken and veggies. And there you have it, an easy dinner!
