Pad Thai Quinoa Bowl turns classic Pad Thai flavors into a nutritious, protein-packed quinoa bowl. Quinoa soaks up a tangy Thai peanut sauce, tossed with chicken, crisp veggies, edamame and peanuts for an easy weeknight dinner or meal-prep lunch.
Prep Time: 30 mins • Cook Time: 30 mins • Total Time: 1 hr • Servings: 8
Ingredients
Pad Thai Base
- 4 cups low-sodium chicken broth
- 2 cups quinoa, rinsed and drained
- 1 tbsp coconut oil, divided
- 1 large boneless, skinless chicken breast, thinly sliced
- 2 carrots, matchstick-cut
- ¾ cup shredded cabbage
- ½ cup edamame (shelled)
- 2 green onions, chopped
- ¼ cup diced broccoli stems
- 3 eggs, lightly beaten
- 1 tsp sesame oil
Thai Peanut Sauce
- ¼ cup natural peanut butter
- ¼ cup reduced-sodium soy sauce (or tamari)
- 3 tbsp rice vinegar
- 2 tbsp chili garlic sauce (adjust to heat preference)
- 2 tbsp chopped fresh ginger
- 3 cloves garlic, minced
- 1 tsp sesame oil
- ½ cup chopped salted peanuts
- 3 tbsp chopped fresh cilantro (for garnish)
Directions
- Bring chicken broth to a boil in a saucepan. Add quinoa, reduce heat to medium-low, cover and simmer until quinoa is tender and translucent and broth is absorbed (15–20 minutes). Set aside.
- Heat 1½ tsp coconut oil in a wok or large skillet over medium-high heat. Add thinly sliced chicken and stir-fry until cooked through (about 5 minutes). Transfer chicken to a plate.
- Add remaining 1½ tsp coconut oil to the wok. Sauté carrots, cabbage, edamame, green onions and broccoli stems until just tender (2–3 minutes). Push vegetables to the sides to make a well.
- Whisk eggs with 1 tsp sesame oil and pour into the center of the wok; scramble until just set (about 2–3 minutes). Mix eggs with the vegetables.
- In a bowl, whisk peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic and 1 tsp sesame oil until smooth. Pour the sauce over the veggie-egg mixture and toss to combine.
- Return cooked chicken to the wok; stir in cooked quinoa until everything is evenly coated. Heat through.
- Stir in chopped peanuts and cilantro. Serve hot, garnish as desired.
Cook’s Note
For a vegetarian version, omit chicken and add extra edamame or tofu. If you prefer noodles, swap quinoa for rice noodles — adjust sauce quantity to taste.
Nutrition Facts (per serving)
- Calories: 370
- Total Fat: 17g
- Saturated Fat: 4g
- Cholesterol: 88mg
- Sodium: 648mg
- Total Carbohydrate: 36g
- Dietary Fiber: 5g
- Total Sugars: 3g
- Protein: 21g
- Vitamin C: 8mg
- Calcium: 58mg
- Iron: 3mg
- Potassium: 542mg