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Pad Thai Quinoa Bowl

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  • Author: Amy
  • 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.