Red Quinoa Salad with Peanuts

Red Quinoa Salad with Peanuts

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

This red quinoa salad bowl is infused with Asian flavors. With the addition of roasted crunchy peanuts, it is irresistible.

Course: Salad

Cuisine: Gluten Free/Vegan

Keyword: asian salad, Gluten-free, gluten-free vegan, quinoa salad, vegan

Servings: 2 -4 servings

Author: Joyce @ Light Orange Bean

Ingredients

For Salad Bowl

• ½ cup uncooked red quinoa well rinsed and drained
• 1 cup water
• 1/3 cup raw peanuts or roasted peanuts
• 1 teaspoon canola oil
• 1/3 cup diced red pepper
• ½ cup packed finely chopped parsley leaves
• 1-¼ cup 6 oz diced seedless cucumber

For Dressing

• 1 teaspoon lime zest
• 3 tablespoons lime juice
• 2 tablespoons natural peanut butter crunchy or creamy
• 2 teaspoons extra virgin olive oil
• ½ teaspoon salt
• ½ teaspoon chili oil
• 2 teaspoons agave nectar

Instructions

1. Add well-rinsed and drained quinoa to saucepan with water. Heat saucepan over high heat and bring water to a boil. Reduce heat to low, cover and simmer for approximately 13 minutes.
2. The cooked quinoa will be a little bit watery. Pour it over a fine-mesh strainer and drain the excess water if necessary. Transfer quinoa back to saucepan and let it rest and cool for 5 minutes.
3. While quinoa is cooking, preheat oven at 350 °F. Lightly coat peanuts with canola oil and roast in oven for 10 minutes. Let the peanuts cool for 10 minutes.
4. Combine all dressing ingredients in a small mixing bowl.
5. Mix cooked quinoa, parsley leaves, cucumbers, red peppers, and peanuts in a large mixing bowl. Add dressing and gently toss together.
6. This salad can be served immediately. It tastes even better if refrigerated for one hour.

 

Chinese Orange Chicken

                 CHINESE ORANGE CHICKEN

yield: 4 SERVINGS

prep time: 40 MINUTES

cook time: 10 MINUTES

total time: 50 MINUTES

Not even Panda Express can beat this homemade orange chicken!

INGREDIENTS:

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup plus 2 tablespoons cornstarch, divided
• 2 large eggs, beaten
• 1 cup vegetable oil
• 1/2 teaspoon sesame seeds
• 1 green onion, thinly sliced

FOR THE MARINADE

• 1 cup chicken broth
• 1/2 cup freshly squeezed orange juice
• 1/2 cup sugar
• 1/3 cup distilled white vinegar
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 tablespoon orange zest
• 1 teaspoon Sriracha, or more, to taste
• 1/4 teaspoon ground ginger
• 1/4 teaspoon white pepper

DIRECTIONS:

1. To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
2. In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
3. Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
4. Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
5. Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
6. Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.

Adapted from Cooking Classy

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This delicious recipe brought to you by DAMN DELICIOUS 
https://damndelicious.net/2013/10/19/chinese-orange-chicken/

Yummy Sweet Potato Casserole

 Yummy Sweet Potato Casserole – yields 6 c. (all recipies.com)

 

4 c.             Sweet potatoes

½c.             White Sugar

2                Eggs, beaten

½ tsp.          Salt

4 Tblsp.       Butter, softened

½ c.            Milk

½ tsp.          Vanilla extract
-------------------------

½ c.            Brown Sugar, packed

1/3 c.          All Purpose Flour

3 Tblsp.       Butter, softened

½ c.            Chopped Pecans

 

1.Preheat oven to 325 degrees F. put Sweet potatoes in a medium saucepan with water to cover.  Cook over medium high heat until tender: drain and mash.

*More flavor if you roast the sweet potatoes*

Cube potatoes the same size – roughly ½ inch cubes

Toss with a little oil

Cook at 425 degrees F, tossing the sweet potatoes every 10-15 min. to prevent them from burning and to get an even cook and caramelization.

 

2. In large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.

 

3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

 

4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

 

 

 

Stir Fried Cabbage Recipe

 Stir Fried Cabbage Recipe

Author: Cheyanne Holzworth [nospoonnecessary.com]

Ingredients

·       1 TBS EACH: Unsalted Butter & Neutral Oil (Peanut, Vegetable or Grapeseed)

·       2-3 Cloves Garlic – peeled & finely diced

·       2 teaspoons Fresh Ginger – grated (or 1 teaspoon Ginger Powder)

·       1 small Head Cabbage – thinly sliced (about 2 pounds) (SEE NOTES)

·       1 small Yellow Onion – thinly sliced

·       2 large Carrots – peeled & shredded

·       3 large Scallions – sliced; white/light green part and dark parts separated

·       Kosher Salt & Pepper

Sauce:

·       2 TBS Reduced Sodium Soy Sauce

·       1 TBS EACH: Honey & Rice Vinegar

·       1 ½ tsp Mirin

·       ¼ tsp Toasted Sesame Oil

·       1/8 - ¼ tsp Crushed Red Pepper Flakes – or more to taste

Garnish: Sesame Seeds and Crushed Peanuts, Chopped Cilantro, Lime Wedges, Sriracha

You can serve with: Cooked Chicken, Beef, Pork, Tofu or Eggs

Instructions

1.             Make the sauce: In a small bowl or liquid measuring cup, combine all the ingredients from the sauce list. Whisk well to thoroughly combine. Set aside.

2.             Stir-fry onions & aromatics: In a large sauté pan over medium-high heat, melt the butter with the oil. Add the onion and stir-fry until almost softened, about 3 minutes. Add the garlic and ginger to the pan along with the white/light green parts of the scallions. Cook, stirring, until fragrant about 1 minute.

3.             Add cabbage & carrots: Increase the heat to high and immediately add the cabbage and carrots to the pan and stir well. Let the cabbage cook for 1 minute undisturbed (you want the cabbage to slightly char). Stir and toss the mixture well and then allow to cook undisturbed for another 1 minute. Toss rapidly and continue to cook, stir-frying, for 1 minute.

4.             Add sauce: Add the sauce to the pan and toss well so everything is coated. Cook until the cabbage is just tender and softened, about 1 minute.

5.             Taste: Remove from heat and stir in the dark green parts of the scallions. Taste and adjust for seasoning with salt, pepper, fresh lime juice and/or sriracha. Transfer to a serving plate.

6.             Serve: Top with optional garnishes and serve hot. Enjoy!