Pad Thai Quinoa Bowl Recipe

Name: Pad Thai Quinoa Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups low-sodium chicken broth; 2 cups quinoa, rinsed and drained; 1 tablespoon coconut oil, divided; 1 large boneless, skinless chicken breast, cut into thin strips; 3/4 cup shredded cabbage; 1/2 cup edamame; 1/4 cup diced broccoli stems; 2 carrots, cut into matchsticks; 2 green onions, chopped; 3 eggs; 1 teaspoon sesame oil; Thai peanut sauce:; 1/4 cup natural peanut butter; 1/4 cup reduced-sodium soy sauce; 3 tablespoons rice vinegar; 2 tablespoons chili garlic sauce; 2 tablespoons chopped fresh ginger; 3 cloves garlic, minced; 1 teaspoon sesame oil; 1/2 cup salted peanuts, chopped; 3 tablespoons chopped fresh cilantro

Servings: persons

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

1
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
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. Remove chicken from wok. Heat remaining 1 1/2 teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.
3
Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.
4
Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.
5
Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.

869

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 cups low-sodium chicken broth, 2 cups quinoa, rinsed and drained, 1 tablespoon coconut oil, divided, 1 large boneless, skinless chicken breast, cut into thin strips, and more.

Yes, Pad Thai Quinoa Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pad Thai Quinoa Bowl

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