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Pad Thai Quinoa Bowl

Rated as 4.63 out of 5 Stars
1

"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 393
Original recipe yields 8 servings

Directions

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  1. 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.
  2. 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.
  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.

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.

Nutrition Facts


Per Serving: 393 calories; 17.9 37.3 23 88 651 Full nutrition

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Reviews

Read all reviews 41
  1. 52 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Was kinda on the bland side. Not bad, just not what I was expecting from other reviews

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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...

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...

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 ...

Very good just the right amount of spice.

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 ...

Made this as per the recipe and it turned out great! My whole family loved it including my picky seven year old. The crunchy peanuts on top made it even better.

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...

So good! Two cups of quinoa though? I only added one after it was cooked. Also, next time I'd add larger amounts of the veggies.

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...