Paleo Asian Quinoa Chicken Bowl

• 3 tablespoons tamari or soy sauce
• 2 tablespoons honey raw organic
• 1 tablespoon olive oil
• 1 lime
• 3 garlic cloves peeled
• 1 inch fresh ginger cube
• 2 tablespoons Sriracha sauce
• 3 boneless, skinless chicken breasts cut into 1-inch chunks
• 3/4 cup quinoa
• 1 teaspoon sesame oil
• 1 teaspoon chili oil
• 1 red bell pepper sliced thin
• 1 cup napa cabbage shredded, use a food processor
• 1 carrot shredded
• 1 cup edamame shelled
• 1/2 cup green onions diced
• 1/4 cup cashew butter
• 1/3 cup tamari
• 1 tablespoon raw honey
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 1 teaspoon ginger fresh grated
• 2 cloves garlic minced
• 1 lime
• cilantro
• cashews Chopped

1. Make the marinade a day ahead so the chicken can marinate longer. Mix all ingredients a food processor or blender, add chicken and marinade in a Ziploc bag and store in the refrigerator up to 24 hours.
2. Make the quinoa: Put 1 1/2 cups of water in a small pan and add the quinoa. Bring to a boil. Reduce to simmer, cover and let sit for 15 minutes til all the water is absorbed. Remove from heat, put in a big bowl to cool and toss it with 1 tsp sesame oil and 1 tsp of chili oil.
3. Chop remaining ingredients. Add to quinoa.
4. Mix dressing ingredients and add to the quinoa and veggies. I served it at room temperature with the chicken on top and garnished with cilantro and chopped cashews.

soy sauce, honey, olive oil, lime, garlic, ginger cube, sriracha sauce, chicken breasts, quinoa, sesame oil, chili oil, red bell pepper, cabbage, carrot, edamame shelled, green onions, cashew butter, tamari, honey, sesame oil, rice wine vinegar, ginger, garlic, lime, cilantro, cashews

Taken from www.yummly.com/recipe/Paleo-Asian-Quinoa-Chicken-Bowl-1667896 (may not work)