The quinoa in this slow cooker recipe is full of protein, and the chicken and vegetables are cooked together in a tasty sauce. When you add candied cashews to a dish, they give it a great crunch and sweetness that makes it a satisfying and tasty meal for any occasion.
Ingredients: 1 cup quinoa. 4 boneless, skinless chicken breasts. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 cup chicken broth. 1/4 cup soy sauce. 2 tablespoons honey. 1 tablespoon rice vinegar. 1 teaspoon ginger, minced. 1/2 teaspoon red pepper flakes. Salt and pepper to taste. 1/2 cup cashews. 2 tablespoons brown sugar.
Instructions: Rinse quinoa under cold water and drain. Place quinoa, chicken breasts, onion, garlic, and red bell pepper in the slow cooker. In a small bowl, mix together chicken broth, soy sauce, honey, rice vinegar, ginger, red pepper flakes, salt, and pepper. Pour over the chicken and quinoa. Cover and cook on low for 4-5 hours, or until chicken is cooked through and quinoa is tender. In a skillet over medium heat, toast cashews until fragrant. Add brown sugar to the skillet and stir until melted and cashews are coated. Spread cashews on a parchment-lined baking sheet and let cool. Once cooled, break apart the candied cashews into smaller pieces. Serve the slow cooker quinoa chicken topped with candied cashews.
Prep Time: 15 minutes
Cook Time: 240 minutes
MUSIKLADEN NEUBECKUM