Inspired by the success of my pressure cooker turkey casserole, I was sitting at work this afternoon and thinking that I'd like something similar, but with Thai flavors, ground chicken, different vegetables...once I put it all together, I realized it was basically a completely different recipe that shared a cooking method, so I figured I'd post it here for future reference.
Thai Quinoa, Chicken, and Veggies
Ingredients:
- 1 Tablespoon coconut oil
- 1 pound ground chicken breast
- 1 onion, chopped
- 1-2 carrots, chopped
- 1-2 cups broccoli florets
- 1 cup quinoa
- 1 cup plus 1 Tablespoon water
- 1 cup coconut milk
- 1 Tablespoon fish sauce
- 1 Tablespoon sugar
- 1 Tablespoon rice vinegar
- Chili garlic paste, to taste
Directions:
- Melt coconut oil and saute chicken in pressure cooker over medium heat until slightly browned. Add onion and cook, stirring ocassionally, until translucent.
- Meanwhile, in a small bowl, mix sugar, fish sauce, rice vinegar, and 1 tablespoon of water. Adjust proportions to your taste.
- Add vegetables, quinoa, coconut milk, remaining water, and sauce. Stir to mix everything together, then close pressure cooker and bring to high pressure.
- Reduce heat to maintain pressure and cook for 4 minutes at high pressure.
- Remove from heat and let sit for 10 minutes. Release any remaining pressure and remove lid.
- Stir in chili garlic paste. If mixture is still a little soupy, let sit for 5-10 minutes so quinoa can absorb more liquid.
- Serve and enjoy!
Notes:
I might try lime juice in place of the rice vinegar next time for a slightly different variety, but this was pretty darn good.
Is a pressure cooker truly necessary? Or is there an alternative way to cook this? I don't have a pressure cooker...
Posted by: Mjsee | November 27, 2013 at 01:35 PM
Pressure cooker isn't necessary, it's just more efficient. In a regular pot, cook it the same way, add everything, bring to a boil, then cover, reduce heat, and simmer for 15 minutes. Uncover, fluff with a fork, and serve.
Posted by: jkelber | November 27, 2013 at 06:12 PM