Pad Thai Quinoa Bowl

This pad Thai quinoa bowl recipe uses quinoa, which is gluten free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute rice or noodles. Remove the chicken, add extra edamame, and you have a great vegetarian meal. You can also add shrimp if you like. This recipe is seriously good and versatile!

Ingredients

  • 4 cups low-sodium chicken broth
  • 2 cups quinoa, rinsed and drained
  • 1 tablespoon coconut oil, divided
  • 1 large boneless, skinless chicken breast, cut into thin strips
  • 2 carrots, cut into matchsticks
  • ¾ cup shredded cabbage
  • ½ cup edamame
  • 2 green onions, chopped
  • ¼ cup diced broccoli stems
  • 3 eggs
  • 1 teaspoon sesame oil
  • 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

Directions

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