Pad Thai Quinoa Bowl

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Recipe Summary Pad Thai Quinoa Bowl

This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute for either rice or noodles. Take out the chicken and add extra edamame and you have a great vegetarian meal instead. Or add shrimp if you like. A seriously good, versatile recipe!

Ingredients | Chinese Chicken Stir Fry Recipes Wok

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

¾ cup shredded cabbage

½ cup edamame

¼ cup diced broccoli stems

2 carrots, cut into matchsticks

2 green onions, chopped

3 eggs

1 teaspoon sesame oil

¼ cup natural peanut butter

¼ 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

½ cup salted peanuts, chopped

3 tablespoons chopped fresh cilantro

Directions

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.

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.

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.

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.

Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.

You can tell when quinoa is cooked because it will increase in size and seem more transparent with a ribbon around the edges. Make sure all the liquid is cooked off.

Info | Chinese Chicken Stir Fry Recipes Wok

prep: 30 mins cook: 30 mins total: 1 hr Servings: 8 Yield: 8 servings

TAG : Pad Thai Quinoa Bowl

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