Pad Thai Quinoa Bowl
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Source:

Ingredients for - Pad Thai Quinoa Bowl

1. Low-sodium chicken broth - 4 cups
2. Quinoa, rinsed and drained - 2 cups
3. Coconut oil, divided - 1 tablespoon
4. Boneless, skinless chicken breast, cut into thin strips - 1 large
5. Shredded cabbage - ¾ cup
6. Edamame - ½ cup
7. Diced broccoli stems - ¼ cup
8. Carrots, cut into matchsticks - 2
9. Green onions, chopped - 2
10. Eggs - 3
11. Sesame oil - 1 teaspoon
12. Natural peanut butter - ¼ cup
13. Reduced-sodium soy sauce - ¼ cup
14. Rice vinegar - 3 tablespoons
15. Chili garlic sauce - 2 tablespoons
16. Chopped fresh ginger - 2 tablespoons
17. Garlic, minced - 3 cloves
18. Sesame oil - 1 teaspoon
19. Salted peanuts, chopped - ½ cup
20. Chopped fresh cilantro - 3 tablespoons

How to cook deliciously - Pad Thai Quinoa Bowl

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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