Another new recipe to the inventory. This one includes a homemade Hoisin sauce that really can be used with some many Asian inspired dishes. I’m thinking a zucchini noodle dish with this in the near future… yummmmmmm!
Ok, focus… lol
I’ve never tried this cooking technique with quinoa before, but it worked great! This prep has convenience from start to finish!
> Main dish
- 1 cup quinoa (uncooked, I used TruRoots Organic Sprouted Quinoa)
- 1 cup yellow onion (rough chop into bite-sized pieces)
- 2 red bell peppers (rough chop into bite-sized pieces)
- 3 4oz chicken breasts (boneless, skinless, cut into bite-sized pieces)
- 1/2 cup of Homemade Hoisin Sauce (see below)
- 1 tbsp minced garlic
- 1/2 tbsp ginger (I used dried)
- 1 cup of water
- 1/4 cup of slivered almonds, blanched
- Green onion (for garnish)
To prepare, preheat oven to 375 degrees and grease a 9×13 baking dish. Pour uncooked quinoa into the bottom of the dish, spread around until evenly distributed. Layer with chopped raw chicken and veggies. Mix 1/2 cup of sauce (below recipe is about 1/2 cup), with garlic, ginger, and water. Pour evenly over entire dish. Bake dish for 35~40 min. Remove, add almonds, return to oven for another 1~2 min. Garnish with green onion.
Homemade Hoisin Sauce:
- 4 tbsp soy sauce
- 2 tbsp peanut butter (or any nut butter)
- 1 tbsp honey
- 2 tsp apple cider vinegar
- 1/8 tsp garlic powder
- 2 tsp sesame oil
- 1/2 tbsp Siracha
To prepare, add all ingredients into a container with a lid, and shake. Done! So delicious!!!
Modifications: You could swap the chicken for shrimp, pork, etc. Or make a veggie version with mushrooms instead of chicken.
The star of this meal prep is the sauce for sure. The quinoa really soaks all those flavors up and it’s super flavorful.
Prep time = ~ 1 hour
Calories = ~340 per serving
# of containers = 6