Do you know what I want more than anything in the world?
I want there to be some kind of robot that will just follow me and my two girls around and continuously clean up after us. It seems that my entire day is spent cooking, feeding, and cleaning. And at the end of the night, when all I want to do is put on netflix and binge watch my latest show (any new ones??), I have a high chair covered with the remains of dinner, a kitchen counter covered with whatever snack my 3 year old has chosen before bed, and a kitchen sink filled with dishes.
So my latest weapon against all this kitchen destruction is the one pot meal. The less pots, the less mess, the more time for netflix.
Enter this one pot quinoa. You have your protein, veg, and grain, all cooked together in one large pot and tossed with a creamy peanut sauce. Okay so you do need a small bowl to mix that sauce up, so we can call it a 1.25 pot meal if you want to get picky.
This meal is easily customizable for the whole family – I separated out the edamame and chicken for my daughter who wants everything divided on her plate (typical threenager) and gave her some extra peanut sauce on the side for dipping. As a side note, I find she will generally eat anything if she has a dip – that’s your free tip for the day. My husband and I enjoyed it all mixed together with a squirt of sriracha for some extra heat.
Until my kitchen and dining room can magically clean themselves, get ready for many more one pot recipes!
One Pot Quinoa with Chicken, Vegetables, and Peanut Sauce
- 4 boneless, skinless chicken breasts (cut into bite sized pieces)
- 2 Tbsp soy sauce
- 1 Tbsp corn starch
- 1 Tbsp canola oil
- 1 red pepper (chopped)
- 1 broccoli (chopped)
- 1 bag of coleslaw
- 1/2 cup quinoa
- 2 Tsp ginger
- 2 Cups frozen shelled edamame (thawed)
- 1/3 cup cilantro (chopped)
- 1/4 cup peanut butter
- 3 Tbsp water
- 3 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1/2 Tsp sesame oil
If you wanted to make this a vegetarian dish you could substitute tofu for chicken and cook it the same way, or simply double up on the edamame. Other vegetables, like mushrooms, cauliflower, or zucchini, could be used in place of the red pepper and broccoli. If you like things spicy, top with a squire of sriracha.
||Place chicken pieces in a large ziplock bag and add the 2 tbsp of soy sauce and cornstarch. Shake so all the chicken is evenly coated and place in the fridge to marinade for at least 30 minutes. |
||Heat a large wok or skillet over medium high heat and add canola oil. Stir fry chicken until browned and cooked through. Remove and set aside. |
||Add red pepper and broccoli and stir fry for about 5 minutes, until vegetables begin to soften. Add coleslaw mixture and continue to cook for another couple minutes. Add ginger, quinoa, and 1 1/2 cups of water and mix to combine. Bring mixture to a boil, cover, and reduce heat to a simmer and cook for about 20 minutes, or until all the liquid is absorbed and the quinoa is fully cooked. |
||Fluff with a fork and add edamame and chicken and mix to heat through. Add peanut sauce and cilantro and mix to evenly distribute sauce. |