Lemongrass & Ginger Chicken with Coconut Cardamom Quinoa is a delightful fusion of Southeast Asian flavors. The dish features tender chicken marinated in aromatic lemongrass and spicy ginger, offering a vibrant and refreshing taste. Paired with coconut cardamom quinoa, it provides a creamy, nutty counterpart with a hint of warmth from the cardamom. This dish is loved for its balance of flavors and textures, combining the zesty marinade with the comforting, fragrant quinoa. It’s a perfect choice for lunch, offering a satisfying and nourishing meal that is both light and fulfilling, making it ideal for those who enjoy a burst of exotic flavors without compromising on nutrition.
Lemongrass & Ginger Chicken with Coconut Cardamom Quinoa
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Lemongrass – 2 Stalks
- Ginger – 1 Tbsp
- Garlic – 3 Cloves
- Quinoa – 1 Cup
- Coconut Milk – 1 Cup
- cardamom – 1 Tsp
- Salt – 1 Tsp
- Olive oil – 2 Tbsp
- Water – 1 Cup
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
6 Grams
Saturated Fat
70 Mg
Cholesterol
450 Mg
Sodium
28 Grams
Total Carbohydrate
4 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Marinate chicken with chopped lemongrass, grated ginger, minced garlic, and salt for 20 minutes.
Step 2
Heat olive oil in a pan over medium heat.
Step 3
Add the marinated chicken and cook until browned on all sides.
Step 4
In a separate saucepan, combine quinoa, coconut milk, water, and cardamom. Bring to a boil.
Step 5
Reduce heat to low, cover, and simmer quinoa until cooked and liquid is absorbed, about 15 minutes.
Step 6
Transfer cooked chicken to a serving dish and let it rest for a few minutes.
Step 7
Fluff the quinoa with a fork and serve alongside the chicken, garnished with additional lemongrass or herbs if desired.
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