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!
pad thai quinoa bowl
Pad Thai Quinoa Bowl
Ingredient
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4 cups low-sodium chicken broth
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2 cups quinoa, rinsed and drained
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1 tablespoon coconut oil, divided
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1 large boneless, skinless chicken breast, cut into thin strips
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¾ cup shredded cabbage
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½ cup edamame
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¼ cup diced broccoli stems
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2 carrots, cut into matchsticks
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2 green onions, chopped
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3 eggs
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1 teaspoon sesame oil
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¼ cup natural peanut butter
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¼ cup reduced-sodium soy sauce
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3 tablespoons rice vinegar
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2 tablespoons chili garlic sauce
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2 tablespoons chopped fresh ginger
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3 cloves garlic, minced
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1 teaspoon sesame oil
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½ cup salted peanuts, chopped
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3 tablespoons chopped fresh cilantro
Thai peanut sauce:
Instructions
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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.
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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.
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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.
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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.
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Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.