I got back from NYC late last night and have to head to Charlottesville today for my bimonthly chiropractic visit, but I promise the full details of my trip will be up ASAP!
In the meantime, I wanted to share a recipe I threw together last week with the remnants of my CSA box and frozen chicken thighs: teriyaki chicken quinoa bowls.
These are so easy! Especially since I used Trader Joe’s Island Soyaki Sauce, one of my favs when I don’t feel like taking the time to make my own teriyaki sauce. All I did was let the chicken thighs marinate in the sauce for about an hour while I prepped the other ingredients.
I’m going through quinoa like crazy these days, making big batches and then placing the leftovers in the fridge for use later that day/week. For veggies, I used what I had to: zucchini, cabbage, and garlic scrapes, a tasty new discovery in last week’s CSA!
Teriyaki Chicken Quinoa Bowls
4 chicken thighs, chopped
1/2 cup quinoa
1 cup water
1 zucchini, sliced
2 cloves garlic, chopped
1/2 cup cabbage, shredded
1/4 cup garlic scrapes, chopped
Place chicken and soyaki sauce in a plastic bag. Place in fridge to marinate for at least one hour.
Combine quinoa with the water in a small pot. Bring to a boil then reduce to a simmer, cover, and continue to cook until done, about 15 minutes.
Heat a frying pan over medium heat. Add chicken and cook until done, about 5-10 minutes per side.
Meanwhile, heat olive oil in a small pan over medium heat. Add zucchini and cook until almost done, about 5-7 minutes. Season with salt and pepper. Stir in garlic and let cook for another 1-2 minutes. Finally, stir in cabbage and garlic scrapes and cook until just wilted, about 1 minute.
Combine quinoa, chicken, and veggies in a large bowl and toss to mix.
Serve immediately and enjoy!
Time: 30 minutes (at least 1 hour marinade time)