nutrition week

Nutrition Week: Thai Chicken Quinoa Salad for Young Learners

Since we are focusing all week long on nutrition, we wanted to share with you one of our favorite recipes that  can help improve attention, focus, energy, behavior, and gives our families a little Asian zing. Quinoa, which is becoming a great substitute for white rice, and is high in protein, can keep you full longer and has all the health and nutritional benefits the body needs. This recipe is even fun for the pickiest of eaters, and so colorful. If you are worried about spice, no need. It’s very mild. You can also add some sliced avocado to jazz it up a bit too. Red peppers, carrots, and edamame are all great for improving memory and helps the brain retain information. An elephant never forgets! Try it out and let us know what you think.


Getting Started

Here’s a sneak peak of all the ingredients you will need for our Thai dish.


Step 1: Cook the Quinoa

Just like cooking rice, put 1 cup of quinoa into a medium sized pot and add 1 1/2 cups of water to the pot. Bring the quinoa to a boil and turn it to low while letting it rest until it becomes nice and fluffy.


Step 2: Chicken and Vegetables

Dice your chicken into a skillet and cook it with a little salt and pepper for flavor. Once cooked fully through, add your frozen carrots and edamame to the skillet. Cook vegetables until they are soft, but not mushy.


Step 3: Sweet Chili Sauce

In a mixing bowl, add sweet chili sauce, rice vinegar, coconut milk, brown sugar, peanut butter, garlic, lime, ginger, and stir well. Mix the warm quinoa in with the sauce and stir evenly.


Step 4: Add Chicken and Vegetables

When the sauce and quinoa is mixed together, add your chicken and vegetables.


Step 5: Eat and Enjoy

Serve on a plate warm or cold, which ever you prefer. Add a little lime and cilantro at the top for garnish. If you want to jazz it up, add avocado slices.




  • 1 1/2 cups uncooked quinoa, rinsed well
  • 2 cups cooked chicken
  • 1/2 cup chopped carrots
  • 1/2 cup shelled edamame
  • 1/2 cup chopped red pepper
  • 4 green onions, chopped
  • 1/2 cup chopped roasted peanuts
  • 1/2 cup freshly chopped cilantro
  • Salt and pepper to taste


  • 4 tablespoons sweet chili sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons canned coconut milk
  • 1 tablespoon packed light brown sugar
  • 2 teaspoons creamy peanut butter
  • 2 garlic cloves, finely minced
  • 1 lime juiced, about 2 tablespoons
  • Pinch of ground ginger


Prepare quinoa according to package directions. I usually cook quinoa in low-sodium chicken broth: 1 cup quinoa to 1 1/2 cups liquid.

While quinoa is cooking, combine all of the sauce ingredients together in a liquid measure and whisk to combine. When the quinoa finishes cooking, scoop it into a large bowl. Stir in the sauce and mix well. Stir in the chicken, carrots, edamame, red pepper, green onions, peanuts, and cilantro. Add salt and pepper to taste. Serve warm, room temperature, or chilled.

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