Whenever I grill chicken, (which is usually 2-3 times per week), I like to make extra and either freeze it, or use it in the next day’s dinner. Here’s a recipe that uses leftover chicken, a few pantry staples, and only 1 fresh produce ingredient. How easy is that?!

This is a meal that tastes delicious, but is also packed with protein from both the chicken, and the quinoa. Also, it can easily be made without the chicken if you want to go vegetarian =0)

Quinoa Cashew Chicken Bowl

1-1/2 cups organic quinoa
3 cups drinking water
1 large organic cucumber, diced
1 cup raw cashews, broken in pieces
1 cup frozen organic corn, at room temperature
3 tablespoons lemon olive oil
3/4 lb. organic chicken, grilled and cut into bite sized pieces (dill seasoning)
1 Tablespoon white balsamic*
salt/pepper to taste

*(I cannot tell you how highly I recommend THIS balsamic from Leonardo e Roberto’s! It is 100% better than any other, because it has a beautiful sweetness to it)

In a saucepan over medium heat, combine quinoa and water.
Bring to a full boil. Cover the pot, andt urn the heat down to the lowest setting; Cook another 15 minutes.

Quickly toast cashews by placing in a large pan over medium heat, moving them around with a spoon or spatula to prevent burning. As soon as they’re toasted, pour them out onto a paper towel to cool.

Back to the Quinoa: Once it’s finished, without removing the lid, take pot off of the heat & let sit another 5 minutes.
Uncover the quinoa and fluff gently with a fork. Set aside to cool.

Meanwhile, in a large bowl, combine cucumber, cashews, corn, and olive oil. Mix well.
Add chicken and balsamic. Season with salt & pepper.

Add quinoa and toss well. Serve in individual bowls.

See ya next time!