This Crispy Plant Based Chicken Tenders with Quinoa and Edamame dinner is full of flavor and easy to prepare. It only required a handful of ingredients. I topped it off with a spicy Kimchi sauce.
Plant Based Chicken Tenders with Quinoa and Edamame
1 Package of Plant based chicken tenders
1 Cup of dry traditional white quinoa
1 Bag of frozen shelled edamame
1/3 Cup of tahini
1 to 2 tablespoons of kimchi sauce
2 Teaspoons of soy sauce
2 Teaspoon of sugar free maple syrup (or a maple syrup of your choice)
-Prepare plant based chicken tenders and quinoa according to directions on packaging.
-Add the edamame to the skillet, cook until thawed, then add 2 tablespoons of soy sauce. Cook for another minute, then remove from the heat.
-To make the spicy tahini, combine all ingredients in a small bowl. Set aside.
-Drain quinoa then add to serving plate with plate based chicken tenders on top and cooked edamame. Drizzle with the spicy tahini sauce and enjoy!