APPERTISER - Cashew Chicken Quinoa

By Aemelia

Servings 6, Calories 467, Fat 21g, Carbohydrates 90.9g, Protein 29.6g, Cholesterol 67mg, Sodium 491mg, Fiber 4.4g, Sugars 11.5g

Ingredients

• 1 tablespoon rice vinegar
• 3 tablespoons honey
• 3 tablespoons Braggs aminos, coconut aminos or gluten free tamari
• 1 tablespoon Sriracha
• 1 lb boneless skinless chicken, cut into cubes (or tempeh)
• 3 tablespoons arrowroot powder
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 2 tablespoons coconut oil
• 1 tablespoon (dark) sesame oil
• 2 cups broccoli florets
• 4 cloves garlic, minced
• 1 onion, chopped fine
• 1 red bell pepper, sliced
• 1/2 cup roasted cashews
• 3 green onions, chopped
• 3 cups cooked quinoa
• 2 tablespoons toasted sesame seeds.

Details

Servings 6
Adapted from cookingquinoa.net

Preparation

Step 1

1.In a medium bowl combine chicken, arrowroot powder, salt and pepper. Toss to coat.
2.In a small bowl whisk together rice vinegar, honey, amines or tamarri and Sriracha. Set aside.
3.In a large skillet heat coconut oil and sesame oil and heat to medium high. Add chicken or tempeh and cook for 6 to 7 minutes or until lightly browned. Increase heat to high and add broccoli, garlic, onion and pepper. Cook for 5 minutes, stirring frequently. Stir in cashews and green onions.
4.Add vinegar mixture to chicken. Toss to coat. Divide quinoa among serving bowls and top with chicken mixture. Sprinkle with sesame seeds and serve.