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My review
Pad Thai Quinoa Bowl
1
Lisa
"This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute for either rice or noodles.
Take out the chicken and add extra edamame and you have a great vegetarian meal instead. Or add shrimp if you like. A seriously good, versatile recipe!"
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Ingredients
1 h servings 393Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
- Heat 1 1/2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; 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, 2 to 3 minutes.
- 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.
- 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.
- Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.
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Footnotes
- Cook's Note:
- You can tell when quinoa is cooked because it will increase in size and seem more transparent with a ribbon around the edges. Make sure all the liquid is cooked off.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 4354 Ratings
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Most helpful positive review
1/22/2016
Delicious.. make this right away! This first time I made this I had some hot chili peanuts with lime and I really loved the way the lime accented the dish. The second time I used regular peanut...
Most helpful critical review
4/10/2017
Was kinda on the bland side. Not bad, just not what I was expecting from other reviews
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1/22/2016
Delicious.. make this right away! This first time I made this I had some hot chili peanuts with lime and I really loved the way the lime accented the dish. The second time I used regular peanut...
11/14/2016
This was amazing. I am a vegetarian and substituted the chicken for smoked tofu - turned out awesome. I also ran out of sesame oil so substituted peanut oil instead, shelled the edamame from t...
9/15/2017
After reading all the "I made it" reviews and considering the comments that the recipe was bland I looked at a few other recipes online and made a couple alterations to the sauce and kicked it u...
1/9/2018
Totally delicious and guilt-free!! I used a lot of ready made ingredients - shredded cabbage, matchstick carrots, frozen edamame, steamed broccoli, bottled pad thai sauce... really cuts down on ...
2/11/2018
Actualy more a 4 and a half star for me because I found it better with less quinoa and more veggies, less garlic and more lime and peanut butter - but it is all about personal taste, so this is ...
3/6/2019
Great recipe for finishing up some odds and ends: I used some coleslaw mix, shredded carrots, a small orange pepper, increased the peanut butter, and sesame oil. Would probably cut back on the a...
2/2/2019
Added pineapple, sugar snap peas, red bell peppers and carrots. And subbed regular peanut butter and it was still awesome!
7/22/2018
I halved the recipe for two people and it was still so filling we ended up getting two dinners out of it. Stick to the ribs good!