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Pad Thai Quinoa Bowl

Pad Thai Quinoa Bowl



  • Four cups low-sodium chicken broth. 
  • Two cups quinoa, rinsed and drained. 
  • One tablespoon coconut oil, divided. 
  • One large boneless, skinless chicken breast, cut into thin strips. 
  • 3/4 cup threadbare cabbage. 
  • Half cup edamame. 
  • One fourth cup diced broccoli stems. 
  • Twocarrots cut into matchsticks. 
  • Two green onions, chopped. 
  • Three eggs. 
  • one teaspoon sesame oil Thai peanut sauce.
  • One fourth cup natural peanut butter. 
  • One fourth cup reduced-sodium soy sauce. 
  • Three tablespoons rice vinegar. 
  • Two tablespoons chili garlic sauce. 
  • Two tablespoons chopped fresh ginger. 
  • Three cloves garlic, minced. 
  • One teaspoon sesame oil. 
  • Half cup salted peanuts, chopped.
  • Three tablespoons chopped fresh cilantro.



  1. Carry chicken bisque and quinoa to a boil in a pan. Condense heat to medium-low, insurance, and seethe until quinoa is kind, 15 to 20 minutes. Set sideways.
  2. Heat one and half teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir up until cooked through; about five minutes. Eradicate chicken from wok. Heat left overone and half teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and sauté until vegetables soften considerably, two to three minutes.
  3. Paddle eggs with sesame oil in a small vessel. Push vegetables to the sides of the wok to mark a sound in the center; pour eggs in and stirring to scramble, around three minutes.
  4. Alliance peanut stout, soy pottage, rice vinegar, chili garlic pottage, auburn, garlic, and sesame fatorganized in aninsignificantvessel. Pour Thai peanut mush over spud and egg mixture in the wok.
  5. Appearance chicken to the work and add quinoa; mixture well to syndicate. Stir in chopped smidgens and cilantro and assist.