After a long white winter peppered with near-sunless days, we soak up every ray we can, now that the sun not only rises, but hovers directly overhead. Rather than setting at 3pm, already it hangs around until 10pm. And with each passing day, we get 10 minutes closer to having a midnight sun.

Dinner, in the style of bowl food and fork, is enjoyed, legs crossed, on the floor around the coffee table, beside the great, river-facing windows as the late evening rays eminate the warmth and light we have been craving. Inspired by the flavours of Thai cuisine but devoid of the heaviness of the traditional creamy curry, this dish is truly pleasant on those warmer (relative to the -30˚C we’ve been having) evenings.

Enroute to the ski cabin for a late night fire with friends and foil-wrapped bananas with chocolate. The time was 9.15pm – the sun sets slowly, sitting on the horizon until close to 10pm.

Quinoa is one of those less-is-more type of seeds (not a grain!). Being so high in protein (a nutritionally superior source of non-animal protein), amino acids and complex carbohydrates it is considered a top muscle-building food. But as usual, if you aren’t using the energy or working the muscles, watch the portion size – being healthy doesn’t mean low calorie!

For Laura, of Top Of The World Girl, our delightful dinner guest visiting from far North city, Inuvik. Laura’s blog is one of the two that enticed me to the North this time one year ago.

Thai Cashew Chicken & Vegetable Quinoa with Mint Raita
Recipe from Quinoa 365
Serves 3 – 4

This uses about 3 cups of vegetables. Chop, slice and dice whatever you have on hand. I was fortunate to have a very colourful array this week, but broccoli & onion would do the trick. Marinating the chicken overnight will ensure a deeper flavour but we’re about fast-food here – half an hour is better than nothing!

Chicken
1 chicken breast
2 Tbsp soy sauce
1 Tbsp oyster sauce (optional)
1 Tbsp freshly grated ginger
1 large clove garlic, crushed

1 cup quinoa
2 cups water

2 heads broccoli
1 red pepper
1 red onion
handful asparagus

Thai sauce
2 Tbsp peanut butter (or almond/cashew butter)
1 Tbsp honey
2 Tbsp hot water

1/4 cup whole, raw cashews

Raita
2 Tbsp yogurt
2 inch cucumber, peeled
2 Tbsp mint
salt and pepper

Slice the chicken thinly and let marinate in the soy sauce, oyster sauce (optional), garlic and ginger for at least 30 minutes (or overnight) in the fridge.

Bring the water and quinoa to a boil. Let simmer, covered, for 10 minutes.  Turn heat off and let stand on burner for another 6 minutes. Fluff with a fork and set aside.

Meanwhile, place yogurt, cucumber and mint in food processor. Whizz until smooth and season to taste. Set aside.

Heat a dry (unoiled) pan over medium heat. Add cashews and toss until toasted all over. Watch carefully as they can burn. Remove from pan and set aside.

Heat a dash of sesame oil in a large frying pan over medium-high heat. Add vegetables and stir fry until slightly charred but still bright in colour, about 6 minutes. Transfer to a bowl (save dishes by using one of the bowls you will serve in) and set aside.

Heat another dash of oil and stir fry chicken, reserving the marinade. Once chicken is browned, add marinade and stir in the honey, peanut butter and water. Toss around pan until chicken is no longer pink inside. Return veges to the pan and stir to coat in the sauce. Divide the quinoa among serving bowls and top with the chicken and vegetables. Top with mint raita and toasted cashews before serving.