Why You’ll Love This Recipe
- Nutrient-Rich: Quinoa serves as a complete protein, making this dish suitable for vegetarians and those seeking a protein boost.
- Flavorful Sauce: The homemade peanut sauce adds a creamy, tangy, and slightly spicy element that complements the ingredients perfectly.
- Customizable: Easily adjust the protein source (chicken, tofu, shrimp) and vegetables to suit your preferences or dietary needs.
Ingredients
For the Peanut Sauce:
- ¼ cup natural peanut butter
- ¼ cup reduced-sodium soy sauce
- 3 tablespoons rice wine 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
For the Bowl:
- 1 cup quinoa
- 2 cups low-sodium chicken broth
- 1½ teaspoons coconut oil, divided
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup shredded carrots
- 1 cup chopped green onions
- 1 cup shredded cabbage
- 1 cup shelled edamame
- 1 cup broccoli stems, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Peanut Sauce: In a bowl, whisk together the peanut butter, soy sauce, rice wine vinegar, chili garlic sauce, ginger, garlic, and sesame oil until smooth. Stir in the chopped peanuts and cilantro. Set aside.
- Cook the Quinoa: In a saucepan, bring the chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
- Cook the Chicken: Heat 1 teaspoon of coconut oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5 minutes. Transfer the chicken to a plate and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining ½ teaspoon of coconut oil. Add the shredded carrots, green onions, cabbage, edamame, and broccoli stems. Sauté for 2 to 3 minutes until the vegetables are slightly softened.
- Combine Ingredients: Push the vegetables to the sides of the skillet to create a well in the center. Pour the beaten eggs into the well and scramble until cooked through, about 3 minutes. Add the cooked chicken and quinoa to the skillet, stirring to combine.
- Add the Peanut Sauce: Pour the prepared peanut sauce over the mixture in the skillet. Stir well to coat all ingredients evenly.
- Serve: Divide the Pad Thai quinoa mixture into bowls and garnish with additional chopped peanuts and cilantro, if desired.
Servings and Timing
- Yield: 4 servings
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Variations
- Protein Options: Substitute chicken with tofu, shrimp, or tempeh for different protein sources.
- Vegetable Additions: Incorporate bell peppers, snap peas, or mushrooms for added flavor and texture.
- Spice Level: Adjust the chili garlic sauce to increase or decrease the spiciness of the dish.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze portions in sealed containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce, until heated through.
FAQs
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with brown rice or rice noodles for a different texture.
Is this recipe gluten-free?
To make it gluten-free, ensure you use gluten-free soy sauce and check that all other ingredients are certified gluten-free.
Can I make this dish vegetarian?
Yes, replace the chicken with tofu or tempeh and use vegetable broth instead of chicken broth to make it vegetarian.
How can I make this dish spicier?
Increase the amount of chili garlic sauce or add fresh chopped chilies to the peanut sauce to enhance the heat.
Can I prepare the peanut sauce in advance?
Yes, the peanut sauce can be made up to 3 days ahead and stored in the refrigerator.
Conclusion
This Pad Thai Quinoa Bowl is a healthy, flavorful twist on the traditional Pad Thai, combining fresh ingredients with a tangy, creamy peanut sauce. It’s a versatile dish that can easily be customized with different proteins and vegetables, making it suitable for various dietary needs. Whether you’re looking for a quick weeknight dinner or a meal prep option, this dish will provide both satisfaction and nutrition in every bite!
Pad Thai Quinoa Bowl
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Description
This Pad Thai Quinoa Bowl offers a nutritious twist on the classic Thai dish, replacing rice noodles with quinoa for a high-protein, high-fiber option. Topped with a creamy peanut sauce and packed with fresh vegetables and lean protein, this is a flavorful and customizable dish perfect for any meal.
Ingredients
For the Peanut Sauce:
- 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
For the Bowl:
- 1 cup quinoa
- 2 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
- 1½ teaspoons coconut oil, divided
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup shredded carrots
- 1 cup chopped green onions
- 1 cup shredded cabbage
- 1 cup shelled edamame
- 1 cup broccoli stems, chopped
Instructions
1️⃣ Prepare the Peanut Sauce:
In a bowl, whisk together peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil until smooth. Stir in chopped peanuts and cilantro. Set aside.
2️⃣ Cook the Quinoa:
In a saucepan, bring chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is tender and liquid is absorbed. Fluff with a fork and set aside.
3️⃣ Cook the Chicken:
Heat 1 teaspoon of coconut oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned and cooked through (about 5 minutes). Transfer chicken to a plate and set aside.
4️⃣ Sauté the Vegetables:
In the same skillet, add the remaining ½ teaspoon of coconut oil. Add shredded carrots, green onions, cabbage, edamame, and broccoli stems. Sauté for 2-3 minutes, until vegetables are slightly softened.
5️⃣ Combine Ingredients:
Push vegetables to the sides of the skillet. Pour beaten eggs into the center and scramble until cooked (about 3 minutes). Add cooked chicken and quinoa to the skillet and stir to combine.
6️⃣ Add the Peanut Sauce:
Pour prepared peanut sauce over the mixture and stir well to coat all ingredients evenly.
7️⃣ Serve:
Divide the Pad Thai quinoa mixture into bowls and garnish with additional chopped peanuts and cilantro. Serve hot!
Notes
- Protein Options: Swap chicken for tofu, tempeh, or shrimp.
- Vegetable Additions: Add bell peppers, snap peas, or mushrooms for more flavor and texture.
- Spice Level: Adjust chili garlic sauce to suit your desired heat level.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat with a splash of water or broth.
