Warm Thai salad
Ingredients
Crispy quinoa
1 dl white quinoa
1 measuring spoon salt
1 tbsp sesame oil
Baked cabbage and kale
250 g cabbage
200 g kale
2 tbsp olive oil
salt
Salad
400 g chicken thighs
200 g bell pepper
200 g carrot
100 g edamame
oil
Peanut dressing
4 tbsp soy
2 tbsp lime juice
2 tbsp mirin
30 g peanut butter
1 tbsp crispy chili oil, Laoganma
Instructions
- Set the oven to 190C and prepare two baking sheets with baking paper.
- Take 2 dl water to 1 dl quinoa and bring to a boil with the quinoa in. Cook over low heat for about 10 minutes. Let the quinoa rest without heat with a lid for about 5 minutes.
- Pour the quinoa onto the baking sheets and drizzle 1 tbsp of sesame oil over. Bake in the oven for about 20 minutes.
- Julienne 250 g of cabbage and 200 g of kale and place in separate bowls. Divide 2 tbsp of olive oil over the cabbage and kale, salt lightly and mix. When the quinoa is done in the oven, increase the heat to 220C. Place the cabbage on the second tray and place in the oven. After 15 minutes, remove the tray and place the kale on top and bake for another 5 minutes.
- Cut 400 g of chicken thigh, 200 g of peppers and 200 g of carrots into bite-sized pieces. Fry the chicken in some oil until it has a nice surface and is cooked through. Remove the chicken from the pan and then fry the peppers, carrots and 100 g of edamame beans.
- Make the dressing by mixing 30 g of peanut butter, 4 tbsp of soy sauce, 2 tbsp of lime juice, 2 tbsp of mirin and 1 tbsp of crispy chili oil in a bowl.
- Mix all the salad ingredients together in a large bowl while the components are still warm. Serve immediately.