Cook Along Day 2

Welcome to day two of the cook along! I know those doughnuts were fantastic so now on to the main course recipe. Enjoy and happy cooking!

Mini Chicken Satay Bites with Spicy Peanut Dressing

on a Bed of Red Quinoa

This recipe is great for kids, because the chicken bites are a mini version of satay that can

be easily eaten. Add the super grain high-protein red quinoa, and you have a stellar dish.

Thai food has a wonderful way of marrying sweet and spicy flavors, and this is a classic that

everyone loves.
Chicken Satay:
3 boneless, skinless chicken breasts                                   1 garlic clove, whole and peeled
bamboo skewers                                                                1 tablespoon unsalted butter, softened
3 tablespoons coconut oil                                                    1 pinch black pepper
1 teaspoon chili powder    
1 teaspoon coriander                                                           Spicy Peanut Dressing:
2 teaspoons turmeric powder                                                1/2 cup unsalted, unsweetened peanut butter
4 shallots, chopped                                                              1 tablespoon coconut milk
2 garlic cloves, diced                                                            2 teaspoons sesame oil
juice of 1 lime                                                                      1 teaspoon chili garlic sauce
1 teaspoon oyster sauce                                                      4 teaspoons rice vinegar
                                                                                          2 tablespoons low sodium soy sauce
Quinoa:                                                                               1 teaspoon sesame seeds
1 cup red quinoa                                                                  1 tablespoon minced fresh cilantro
1 cup vegetable broth                                                           1/2 teaspoon garlic powder
1 cup water                                                                         juice of 1 lime
  
To make the satay, cut chicken meat into small cubes, and thread them onto the skewers.

In a food processor, combine coconut oil, chili powder, coriander, turmeric, shallots, garlic, lime

juice, and oyster sauce. Pulse until it makes a pastelike mixture. Pour mixture into a container

large enough to hold all the skewers. Add the skewers and let them marinate in the refrigerator

for 2–4 hours.

Preheat grill while preparing the quinoa and the peanut dressing.

To make the quinoa, put quinoa, vegetable broth, water, garlic clove, butter, and pepper in a

pot. Cover and bring to a boil. After it comes to a rolling boil, turn down the heat to low, and

cook quinoa for about 10 minutes, until liquid has evaporated. Take out the garlic clove and set

quinoa aside until chicken is ready.

To make the dressing, in a food processor, mix all ingredients together and pulse until blended

to a smooth consistency. Set aside until chicken is ready.

Grill skewers for about 3–4 minutes on each side. To serve, spoon a bed of red quinoa on each

plate, add some chicken pieces on top, and put a bowl of the dipping sauce on the side.

Serves 4


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