CITRUSY QUINOA CASHEW CHICKEN AND BROCCOLI

Citrusy Quinoa Cashew Chicken and Broccoli image

Provided by @MakeItYours

Number Of Ingredients 19

1 cup uncooked tri-colored quinoa, rinsed
2 cups low-sodium vegetable broth
2 large boneless skinless chicken breasts, cut into chunks
salt and pepper
2 tablespoons olive oil, divided
1 large onion, chopped
2 carrots, peeled and chopped
4 to 5 cups broccoli florets
3/4 cup cashews
sesame seeds, for garnish
thinly sliced green onions, for garnish
2 tablespoons freshly squeezed orange juice
1 tablespoon orange zest
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 clove garlic, minced
1 teaspoon grated fresh ginger
1/4 cup olive oil

Steps:

Add the quinoa and vegetable broth to a medium saucepan. Bring the mixture to a boil, give it a stir, cover, then reduce the heat to medium-low / low and let simmer for about 15 minutes, until the water is absorbed. Turn off the heat and let the pan sit covered for 5 minutes, then fluff the quinoa with a fork.
Meanwhile, season the chicken pieces with a little bit of salt and pepper. Set a large skillet over medium heat. Add in 1 tablespoon of the olive oil. When hot, add the chicken to the pan. Toss to coat and cook for about 5 to 7 minutes, until cooked through and browned on all sides. Remove the chicken from the pan and set aside. With the skillet still over medium heat, add in the remaining 1 tablespoon olive oil. Add in the onion, carrots and broccoli. Cook for about 5 to 7 minutes, until crisp tender. Turn off the heat. Add the chicken back to the pan (including any juices) as well as the cashews and the cooked quinoa. Mix to combine.
In a small bowl, whisk together the orange juice, zest, soy sauce, vinegar, honey, garlic and ginger. Add in the olive oil and whisk vigorously until combined. Pour the sauce into the skillet and mix until evenly coated.
Scoop into bowls and garnish with sesame seeds and green onions.