February 01, 2011

Vegan Thai Red Curry Chicken

Ingredients for Chicken:
Vegan chicken cutlets
Red Thai Curry sauce (Whole Foods, make sure no eggs/milk in ingredients)
Thai Basil leaves

Directions for Chicken:
Simmer chicken in curry sauce and add chopped thai basil
(no need to add any extra spices, curry sauce is very flavorful and spicy)

Steam asparagus until tender. Once it's tender, drain excess water. Lightly season with olive oil, Himalayan pink salt and fresh ground pepper

Cuzco Whole Grain Quinoa Blend with Cilantro:
Whole grain quinoa,
Bell peppers
Tamari powder
Garlic powder
Sea salt

Brown quinoa over medium/high heat (stirring frequently, until browned). Add 3 cups of water and the rest of ingredients and seasonings, stir and bring to a boil. Reduce the heat to medium low, cover and simmer for about 22 to 25 minutes or until water is absorbed. If still not cooked, you can add more water. Once cooked, remove from heat, stir and re-cover. Let stand for about 5 minutes. Fluff with a fork before serving.