Backcountry Quinoa Chicken Satay Bowl
Savoury chicken meets the nutty goodness of quinoa, all topped with a delectable currant and peanut satay sauce, offering a perfect balance of protein and wholesome grains in every bite. COOKING METHOD: Dehydrating
Notable Equipment
- 1 Dehydrator
- 1 mandoline optional
Ingredients
Raw ingredients needed (measurements before dehydrating):
- ¾ cup cooked quinoa
- ½ large cooked chicken breast about 80g
- ¼ whole bell pepper, about 1/4 cup diced
- 3 whole baby tomatoes
- ¼ small red onion
- 1 tbsp peanuts
- 1 tbsp dried currants or raisins
- 2 tbsp peanut powder
- ⅛-¼ tsp garlic powder
- ⅛ tsp ground ginger
- ½ tsp dried basil
- ½ tsp chili flakes
- 1 ½ tsp soy sauce
- 1-2 tsp lime juice, fresh is best
- black pepper, to taste
Ingredient measurements for final recipe (once ingredients above dehydrated)
- ½ cup dehydrated quinoa
- ½ large dehydrated chicken breast about ⅓ cup or 22g
- 1 tbsp dehydrated bell pepper
- 1-2 tbsp dehydrated tomatoes about 9-12 slices (if used baby tomatoes)
- 1 tbsp dehydrated red onion
- 1 tbsp peanuts
- 1 tbsp dried currants or raisins
- 2 tbsp peanut powder
- ⅛-¼ tsp garlic powder
- ½ tsp dried basil
- ½ tsp chili flakes
- black pepper, to taste
Instructions
- 1. Prepare vegetables for dehydration: dice bell peppers, slice tomatoes into ¼" thick slices, dice or slice onions into ¼" thick rounds (I recommend using a mandolin and dehydrating the onion in rounds - see notes)
- 2. Disperse on mesh lined dehydrator trays and dehydrate at 135℉ for 6-12 hours. (Tomatoes take the longest)
- 3. While vegetables are dehydrating, cook the quinoa and set aside in fridge.
- 4. Once vegetable are done dehydrating, chop dried onion into smaller pieces (if dehydrated in rounds). Combine vegetables in a resealable container and set aside.
- 5. Stir soya sauce and lime juice into cooked quinoa. Disperse on mesh lined dehydrator trays and dehydrate at 105℉ for about 3 hours.
- 6. While the quinoa is dehydrating, cook the chicken. Once cooked, cut into ¼" thick slices and set in fridge.
- 7. Once quinoa is done dehydrating, combine with vegetables in resealable container.
- 8. Disperse chicken on mesh lined dehydrator trays and dehydrate at 165℉ for about 4 hours.
- 9. When chicken is done dehydrating, combine with the remaining ingredients. Now add peanuts, peanut powder, raisins and spices.
Notes
- You can use regular/large tomatoes: slice into 1/4" inch rounds and dehydrate. Cut into smaller pieces once dehydrated
- This recipe is also delicious as a soup! See rehydrating instructions below.
- You can make your own raisins/currants, herbs and peanut powder, however I find them easy to find and more time and cost effective to buy
- The raw ingredients needed (measurements before dehydrating) are simply the minimum amount of raw ingredients needed for this recipe. You can always dehydrate and prepare additional ingredients for more servings or future meals
Nutrition
Calories: 390kcalCarbohydrates: 48gProtein: 28.5gFat: 10.6gSaturated Fat: 1.4gCholesterol: 36mgSodium: 288mgFiber: 8gSugar: 9g
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