Pad Thai Quinoa Bowl Recipe

Recipesfull introduces to you: Chicken Recipes. (Pad Thai Quinoa Bowl Recipe). 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!

Brief

Prep 30 mins

Cook: 30 mins

Total: 1hr

Servings: 8

Yield: 8 servings

Pad Thai Quinoa Bowl Recipe

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

¾ cup shredded cabbage

½ cup edamame

¼ cup diced broccoli stems

2 carrots

cut into matchsticks

2 green onions

chopped

3 eggs

1 teaspoon sesame oil

¼ cup natural peanut butter

¼ 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

½ cup salted peanuts

chopped

3 tablespoons chopped fresh cilantro

Dinner

Directions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.

Nutritional Information

Pad Thai Quinoa Bowl Recipe

Servings Per Recipe:8

Calories: 369.6

% Daily Value *

Protein: 20.9g 42%

Carbohydrates: 35.6g 12%

Dietary Fiber: 5.3g 21%

Sugars: 3g

Fat: 16.8g 26%

Saturated Fat: 4.4g 22%

Cholesterol: 87.9mg 29%

Vitamin A Iu: 3367.1IU 67%

Niacin Equivalents: 9.6mg 74%

Vitamin B6: 0.5mg 30%

Vitamin C: 7.8mg 13%

Folate: 119.1mcg 30%

Calcium: 57.9mg 6%

Iron: 3.3mg 19%

Magnesium: 127.7mg 46%

Potassium: 541.9mg 15%

Sodium: 648.4mg 26%

Thiamin: 0.2mg 19%

Calories From Fat: 151.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.