Thai Turkey Quinoa with Sriracha Lime Dressing

My default is Mexican. Add salsa, avocado, beans...a little shredded cheese if I am feeling devious. I could literally eat a form of tacos every day. Well, my husband likes a little more variety...so I branch out to the other region that has my heart--- Thai. I love the spices and fresh cilantro and lime juice... (Almost sounds Mexican?). This recipe spawned from me having ground meat, quinoa and not wanting to add salsa and black beans to it!! It's spicy, fresh and great for a warm summer night.

Hmm... if you look closely you can see the fresh ginger!

Yes, the dressing is this red!

Quinoa
1 C. Quinoa
2 C. Water
1 Tsp. Ground Cumin
Salt
Pepper

Turkey Mixture
1.5 lbs. Ground Turkey
2 Cloves Garlic, Minced
1 Tsp. Fresh Ginger, Minced
Crushed Red Pepper
2 Tbsp. Cilantro, Minced
1 Red Pepper, Finely Chopped
1 Jalapeno, Finely Chopped
1/4 Red Onion, Finely Chopped
Salt
Pepper
2 Tbsp. Peanuts, chopped finely (roasted/salted)

Dressing
1 Clove Garlic, Minced
1 Tsp. Fresh Ginger Minced
2 Limes, Juiced
2 Tsp. Raw Sugar
2 Tsp. Olive Oil
2 Tbsp. Sriracha
2 Tbsp. Cilantro, Minced

In a saucepan, bring quinoa, water, cumin and pinch of salt and pepper to a boil. Cover, turn down to low and cook for about 15 minutes.

In a frying pan, brown turkey with salt and pepper. Add the garlic, ginger and a couple shakes of crushed red pepper. Remove from heat and put mixture into a large dish. Add the jalapeno, red pepper and red onion. Mix thoroughly.

When the quinoa is done, add to the turkey and mix.

For the dressing, whisk all ingredient together thoroughly. Pour over the mixture and serve with the peanuts on top! This can be served warm or cold.

Fun Idea: Make wraps! Serve in lettuce leaves for a little extra crunch!

This was a light, healthy meal and with just enough spice to hit the spot!
Enjoy, E

Grilled Chicken Satay with Spicy Peanut Sauce

Hmmm. #1 Peanut sauce makes anything taste good. #2 The chicken was so good it didn't even need it. #3 BUT it was really good with it.

 Chicken Satay right off the grill

Spicy Peanut Sauce

Marinade:
2 Tbsp. Soy Sauce
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Olive Oil
1 Tbsp. Hot Chili Oil
2 Tbsp. Finely Chopped Garlic
2 tsp. Curry Powder
1.5 lbs. Chicken Breasts, cut into 1.5" chunks

Peanut Sauce:
4 T. Soy Sauce
2 T.  Fresh Lemon Juice
2/3 C. Peanut Butter (use natural-- I used regular and it made it a little greasy)
3/4 C. Coconut Milk
1 tsp. Sugar in the Raw
1 T. Cayenne Pepper
1 tsp. White Vinegar

Mix all the ingredient of the marinade. Pour the marinade over the chicken (either in Ziploc bag or casserole dish) and set aside for at least 30 minutes.

While chicken is marinating- over low heat mix the first 6 ingredients. Take off heat and add the vinegar and mix thoroughly. Taste-- may need to add a touch of salt or cayenne if you love the spice we do!

Place the chicken on long metal skewers, about 8 pieces each. Grill for about 2 minutes, rotate, 2 minutes, rotate, 2 minutes.

I served with fresh cut tomatoes, avocadoes and overcooked kale (total party foul on my part).

Look at the double drool..Ziggy definitely wanted to get into that peanut sauce!

Enjoy!
-e