Thai chicken quinoa bowl, with almond sauce?

I know, it’s not peanut sauce, but you might be surprised. Almonds are good for heart health, lowering harmful LDL cholesterol that is also associated with heart disease. With going heart healthy, like I have said before, spices and herbs are everything. Cutting out sodium does not mean cutting out flavor, but to find new flavors. I love curry, many people would if they would try it. Some may not even know they have had curry in dishes. In the season of fall we tend to lean to more comfort foods, curry makes a great comfort dish in my opinion.

Lets get started on this yummy dish. Right off the bat, make your quinoa, you will want to make enough for 6 servings, 1 cup per serving, 2 cups dry will yield 6 cups cooked. I mix red and white quinoa just because I like the two colors together for this dish. Don’t forget to add a pinch of STH seasoning to the water.

I have noticed lately, I’m wanting my dishes to be refreshing and you can add brightness to any dish with the right ingredients. Ginger and cilantro is a great garnish, here is where I will lose my Aunt Karen, but that’s alright she will not have to put cilantro on her dish. I realize there are people that do not like cilantro, in this case I would add some parsley. You will also need to have cucumbers, red cabbage, green onion and carrots.

Lets get to the almond butter, make your own! It’s easy and cheaper, you just need a little patience. I like to shop at our local Aldis and buy the raw almonds, no salt added. Turn your oven on to 350*, place 1 cup of raw almonds on a cookie sheet, place and roast for 10 minutes. Stir around half way through to move the almonds around and let cool.

Once cooled place in your food processor or a blender only if you have a strong blender. For example a multiple blade blender, Ninja is what I have. I’m using my food processor for the almond butter, this way I will go ahead and add all ingredients for the almond sauce.

Here is where patience comes in. Just turn your processor on chop, you will notice the almonds will start sticking to the sides, just use a spatula and push back down, continue chopping. This will take a couple times, almonds will then start forming into a ball, you will need to break down once or twice and like magic it turns into a smooth butter. Just remember it takes time for almonds to form into a nice butter.

While the almonds roasted in the oven, prep your chicken and marinade.

Cut chicken into 1-2” pieces, place in a bowl and start adding marinade, cover and wrap, you want to marinade chicken for no less than 20 minutes or make ahead, even a night before.

Let’s get back to our almond butter while chicken is still marinating. You want to use a curry paste, I use Thai Kitchen red curry paste, 95 mg of sodium per teaspoon. When you use soy sauce always choose low sodium, soy sauce will have a lot of sodium so this is where you need to watch the amount you use in recipes. I am only using 2 tsp of Kikkomans low sodium soy sauce for this whole dish, for 1 tablespoon of low sodium soy sauce is 575 mg, we will only have 383 mg. Go ahead and add sugar I use coconut sugar instead of white, but feel free to use white. Coconut sugar has a lower glycemic impact and natural occurring vitamins along with other minerals. Start processing all ingredients in food processor and add water and coconut milk until it’s all incorporated.

How many of you ran out and got an air fryer? If you haven‘t, you can cook on the stovetop on medium high heat until cooked through. I will add the chicken to the air fryer, 400* for 12 minutes. Remember to shake halfway through cook time. Depending on amount of chicken and size of air fryer you may need to do in two batches.

While chicken is baking, dice your vegetables and chop cilantro.

Now that everything is cooked, put 1 cup of quinoa in each bowl, place the pieces of curry chicken and mixed vegetables on top of quinoa. Drizzle almond sauce on top, my family averages about 1/4 cup on each bowl. Garnish with cilantro and fresh minced ginger.

This recipe will make 6 servings that are very filling thanks to the quinoa. Each serving depending on amount of almond sauce, we have this delicious recipe under 200 mg of sodium.

If you prefer peanuts it’s absolutely okay to substitute for the almonds. Peanut butter will add sodium so you will need to adjust the mg count.

I‘m anxious to hear your opinion of the almond sauce, let me know what you think.

INGREDIENTS

2 cups Quinoa

Pinch of STH Seasoning

5-6 chicken breast chunked

Marinade

1 TBS curry powder

2 tsp coconut sugar or white sugar

2 tsp red curry paste

1/2 tsp NUSalt or salt substitute

1 can minus 2 TBS coconut milk

Almond Sauce

1 cup almond butter fresh

3 tsp red curry paste

1/4 cup coconut sugar or white sugar

2 TBS apple cider vinegar

2 tsp low sodium soy sauce

1/2 cup water

2 TBS coconut milk

Instructions

1. Prepare quinoa and suggested on package. Add pinch of STH seasoning to water.

2. Cut chicken Into bite size pieces, place in bowl.

3. Add all ingredients of marinade and stir chicken making sure all pieces are coated. Cover and set aside or refrigerate if not using immediately.

4. Combine first 5 ingredients of the almond sauce in food processor. Gradually add water and coconut milk until well combined.

5. Remove from food processor, cover and set aside. Optional,place in small saucepan and heat on stovetop. I’ve had both ways, your choice.

6. Cook chicken in air fryer 400* for 11-12 minutes

Almond butter

1 cup raw unsalted almonds

Place and spread out on a cookie sheet. Roast in oven at 350* for 10 minutes stirring half way. Let cool, approximately 10 minute. Place in food processor or blender and have patience. If it sticks to side, use spatula to push back down. Once it hits ball form, break it down and watch, it will turn into a smooth butter.