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.
