Lately I’ve adopted a new method of cooking. It’s called see-what’s-in-the-fridge-and-throw-it-all-together-before-it-goes-bad. Have you heard of this method before? It’s a most classical approach to fine dining, I assure you. Heh.
I’m side-tracking here, but let’s get real for a second. We should all try to cook more this way! Because otherwise, this is how my story goes: I buy an ingredient for a recipe. I use a tiny portion of it. I stick it in the fridge, optimistically promising myself that I’ll figure out something to make with this later. I forget about said ingredient. Three weeks later, I find the ingredient shoved to the back of the fridge—bad, so very, very bad. I throw it out. The end.
So this is me encouraging you to throw aside the cookbooks now and then, and create something that uses what you have on hand! It’s prudent, it’s liberating, and it’s somewhat… thrilling, because there’s always that risk that it just doesn’t quite turn out right (okay, I know you’re rolling your eyes and saying, “Sure, Katelyn, you’re such a thrill-seeker…”). Anyways, just promise me you’ll try it? Please? Okay, the preaching is over now. Thanks for listening. I feel so much better.
So let’s get back to this salad. This salad is the most fortunate result of one of those raid-the-fridge-for-something-to-eat nights. Not only did I save a half-head of cabbage and some cilantro from inevitably ending up in the trash, but I also discovered a delightful and healthy dish that will most definitely be made again.
This Peanut Ginger Chicken Quinoa
Salad is fresh and peanut-y and wholly satisfying. Methinks you’ll love it.
Salad is fresh and peanut-y and wholly satisfying. Methinks you’ll love it.
Come to me…
I love you, you sweet bowl of deliciousness.
Peanut Ginger Chicken Quinoa Salad
Prep time
Cook time
Total time
This Peanut Ginger Chicken Quinoa Salad is healthy, flavorful, and wholly satisfying. A delicious lunch or light dinner.
Author: Katelyn
Recipe type: Salad
Serves: 4-6
Ingredients
- For the salad:
- ~3 cups cooked quinoa (1 cup uncooked)
- 1 lb. chicken breast, cut into bite-sized pieces
- 1 T. oil
- 3 cups finely shredded cabbage
- ½ cup shredded carrots
- 1 green onion, diced
- ½ cup diced red onion, (optional: soak in water first if desired, to mellow out the flavor)
- ½ cup chopped cilantro
- 2 clementines, peeled and segmented
- For the dressing:
- ¼ cup honey
- ¼ cup vegetable or canola oil
- ¼ cup rice vinegar
- 1 T. soy sauce
- 1 tsp Asian sesame oil
- 1 T. peanut butter
- ½ tsp salt
- ½ tsp Sriracha
- 1 T. sliced fresh ginger
- 1 large garlic clove
Instructions
- Cook the quinoa according to package directions.
- Combine all of the dressing ingredients in a blender and blend until smooth. Can make up to several days beforehand, to makes things easier.
- Heat the 1 T. oil in a pan over medium heat.
- Once hot, add chicken breast pieces and cook several minutes until no longer pink inside. Remove from heat.
- In a large bowl, combine quinoa, chicken, cabbage, carrots, onions, cilantro, and clementines.
- Mix in dressing and serve.
- *Note: You can serve this salad with warm chicken and quinoa, or you can refrigerate it before adding the dressing, and enjoy cold. It's delicious both ways!
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