Pad Thai Quinoa Bowl

This pad Thai quinoa bowl includes nutty quinoa, chicken, and vegetables in a zesty peanut sauce. Quinoa is gluten-free and is high in protein and fiber.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 370 Calories

Ingredients

• 3 eggs
• 3 cloves garlic, minced
• 2 green onions, chopped
• 1 teaspoon sesame oil
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons rice vinegar
• 4 cups low-sodium chicken broth
• 2 carrots, cut into matchsticks
• 2 tablespoons chopped fresh ginger
• 2 tablespoons chili garlic sauce
• 1 tablespoon coconut oil, divided
• 2 cups quinoa, rinsed and drained
• 1 large boneless, skinless chicken breast, cut into thin strips
• 0.5 cup salted peanuts, chopped
• 0.25 cup reduced-sodium soy sauce
• 0.75 cup shredded cabbage
• 0.5 cup edamame
• 0.25 cup diced broccoli stems
• 0.25 cup natural peanut butter

Recipe Instructions

Step 1

Bring chicken broth and quinoa to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.

Step 2

Heat 1 1/2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Transfer chicken to a plate. Heat remaining 1 1/2 teaspoons coconut oil in wok. Add carrots, green onions, cabbage, edamame, and broccoli stems; sauté until vegetables soften slightly, 2 to 3 minutes.

Step 3

Whisk eggs and 1 teaspoon sesame oil together in a small bowl. Push vegetables to sides of wok to make a well in the center. Pour in eggs; stir to scramble, about 3 minutes.

Step 4

Combine peanut butter, soy sauce, rice wine vinegar, chili garlic sauce, ginger, garlic, and 1 teaspoon sesame oil together in a small bowl; pour over vegetables and egg mixture in wok.

Step 5

Return chicken to wok; stir in quinoa until combined. Stir in chopped peanuts and cilantro; serve.