Pad Thai Quinoa Bowl Recipe
Ingredients List
Main Dish Components:
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4 cups low-sodium chicken broth
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2 cups quinoa, rinsed and drained
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1 tablespoon coconut oil, divided
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1 large boneless, skinless chicken breast, cut into thin strips
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2 carrots, cut into matchsticks
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2 green onions, chopped
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¾ cup shredded cabbage
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½ cup edamame
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¼ cup diced broccoli stems
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3 eggs
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1 teaspoon sesame oil
Peanut Sauce for Pad Thai:
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¼ cup natural peanut butter
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¼ cup reduced-sodium soy sauce
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3 tablespoons rice wine vinegar
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2 tablespoons chili garlic sauce
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2 tablespoons chopped fresh ginger
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3 cloves garlic, minced
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1 teaspoon sesame oil
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½ cup salted peanuts, chopped
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3 tablespoons chopped fresh cilantro
Instructions
In a saucepan, bring chicken broth and quinoa to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer for 15 to 20 minutes, until the quinoa becomes tender. Set aside to cool.
In a wok or large skillet, heat 1 1/2 teaspoons of coconut oil over medium-high heat. Add the chicken and cook, stirring occasionally, for about 5 minutes until fully cooked. Remove the chicken and set it aside on a plate. Add the remaining 1 1/2 teaspoons of coconut oil to the wok. Add carrots, green onions, cabbage, edamame, and broccoli stems, and sauté for 2 to 3 minutes until the vegetables soften.
In a small bowl, whisk together the eggs and 1 teaspoon of sesame oil. Move the vegetables to the sides of the wok to create a well in the center. Pour the egg mixture into the well, and stir to scramble the eggs, cooking for about 3 minutes.
In a separate small bowl, mix together peanut butter, soy sauce, rice wine vinegar, chili garlic sauce, ginger, garlic, and 1 teaspoon of sesame oil. Pour this sauce over the vegetable and egg mixture in the wok, stirring to combine and coat everything evenly.
Return the chicken to the wok and mix in the cooked quinoa until well combined. Add in chopped peanuts and cilantro, then serve.
Chef's Tip:
When quinoa is fully cooked, it will expand in size and become slightly translucent with a visible ring around the edges. Ensure all the liquid has been absorbed before removing it from heat.
Nutritional Information (per serving)
| 370 | Calories |
| 17g | Fat |
| 36g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 370 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 4g | 22% |
| Cholesterol 88mg | 29% |
| Sodium 648mg | 28% |
| Total Carbohydrate 36g | 13% |
| Dietary Fiber 5g | 19% |
| Total Sugars 3g | |
| Protein 21g | 42% |
| Vitamin C 8mg | 9% |
| Calcium 58mg | 4% |
| Iron 3mg | 18% |
| Potassium 542mg | 12% |
* 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.
Evaluation :
5/5