Pad Thai Quinoa Bowl

May 14, 2023May 14, 20230 2
Healthy and flavorful Pad Thai Quinoa Bowl recipe
in Main

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
3/4 cup shredded cabbage
1/2 cup edamame
1/4 cup diced broccoli stems
2 carrots , cut into matchsticks
2 green onions , chopped
3 eggs
1 teaspoon sesame oil
Thai peanut sauce :
1/4 cup natural peanut butter
1/4 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
1/2 cup salted peanuts , chopped
3 tablespoons chopped fresh cilantro

Nutrision Information

Servings Per Recipe
4
Calories
582
Sugar
12g
Fat
31g
If you love Thai food, you'll love this healthy twist on a classic Pad Thai recipe. Instead of using rice noodles, this recipe uses quinoa, which is a high-protein grain that's also gluten-free. The veggies are sautéed to perfection in a wok or skillet, and then tossed in a rich and creamy Thai peanut sauce. This dish is packed with flavor, texture, and nutrition, making it the perfect weeknight meal or weekend lunch option.

Instructions

1.In a saucepan, bring the chicken broth to a boil.
2.Add the quinoa and reduce the heat to a simmer. Cook for 15-20 minutes, or until the quinoa is tender.
3.In a large wok or skillet, heat 1/2 tablespoon of coconut oil over medium-high heat. Add the chicken and sauté for 5-7 minutes or until browned and cooked through.
4.Remove the chicken and set aside. In the same wok or skillet, heat the remaining 1/2 tablespoon of coconut oil and add the cabbage, edamame, broccoli stems, carrots, and green onions. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
5.Push the veggies to one side of the wok or skillet and scramble the eggs. Then, mix the eggs and veggies together.
6.To make the Thai peanut sauce, whisk together the peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil in a bowl until smooth.
7.Add the cooked quinoa to the wok or skillet and stir to combine. Pour in the Thai peanut sauce and stir to coat everything evenly.
8.Garnish with chopped peanuts and cilantro before serving.

PROS

This dish is packed with vegetables, lean protein, and whole grains, making it a healthy and filling meal.
The Thai peanut sauce also adds a rich and satisfying flavor.

It’s versatile and customizable, allowing you to use your favorite vegetables and adjust the spice level to your liking.

CONS

Some of the ingredients can be difficult to find, especially edamame and broccoli stems.
It may also take a bit of time to prep and cook all of the components.

HEALTH & BENEFITS

This dish is packed with healthy ingredients that provide a range of nutrients. Quinoa is a great source of protein, fiber, and vitamins, while the veggies provide a variety of vitamins and minerals.
The chicken provides lean protein, which is essential for muscle growth and repair. The Thai peanut sauce is a good source of healthy fats, as well as antioxidants and anti-inflammatory compounds from the garlic and ginger.

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