Pad Thai Quinoa Bowl recipe
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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 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
Nutrition Info
- 369.6 caloriescarbohydrate: 35.6 gcholesterol: 87.9 mgfat: 16.8 gfiber: 5.3 gprotein: 20.9 gsaturatedFat: 4.4 gservingSize: -sodium: 648.4 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Pad Thai Quinoa Bowl
Directions
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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.