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Pad Thai Quinoa Bowl Recipe

1 year ago

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 Pad Thai Quinoa Bowl Recipe
This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor!
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Course Global Fusion Cooking
Prep Time 30 minutes
Cook Time 30 minutes
Servings
MetricUS Imperial
Ingredients
Thai Peanut Sauce
Everything Else
Course Global Fusion Cooking
Prep Time 30 minutes
Cook Time 30 minutes
Servings
MetricUS Imperial
Ingredients
Thai Peanut Sauce
Everything Else
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender for 15 to 20 minutes. Set aside.
  2. Heat 1 1/2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through for 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 for 2 to 3 minutes.
  3. 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. 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. Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.
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