Recipes Cuisine Asian Pad Thai Quinoa Bowl 4.6 (80) 68 Reviews 12 Photos This pad Thai quinoa bowl recipe uses quinoa, which is gluten free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute rice or noodles. Remove the chicken and add extra edamame, and you have a great vegetarian meal. You can also add shrimp if you like. This recipe is seriously good and versatile! Submitted by Lisa Updated on November 11, 2024 Save Rate Print Share Add Photo 12 12 12 12 Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Pad Thai: 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 2 carrots, cut into matchsticks 2 green onions, chopped ¾ cup shredded cabbage ½ cup edamame ¼ cup diced broccoli stems 3 eggs 1 teaspoon sesame oil Thai Peanut Sauce: ¼ cup natural peanut butter ¼ cup reduced-sodium soy sauce 3 tablespoons rice wine 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 Directions Bring chicken broth and quinoa to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside. 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. Transfer chicken to a plate. Heat remaining 1 1/2 teaspoons coconut oil in wok. Add carrots, green onions, cabbage, edamame, and broccoli stems; sauté until vegetables soften slightly, 2 to 3 minutes. Whisk eggs and 1 teaspoon sesame oil together in a small bowl. Push vegetables to sides of wok to make a well in the center. Pour in eggs; stir to scramble, about 3 minutes. Combine peanut butter, soy sauce, rice wine vinegar, chili garlic sauce, ginger, garlic, and 1 teaspoon sesame oil together in a small bowl; pour over vegetables and egg mixture in wok. Return chicken to wok; stir in quinoa until combined. Stir in chopped peanuts and cilantro; serve. Cook's Note: You can tell when quinoa is cooked because it will increase in size and seem more translucent with a ribbon around the edges. Make sure all the liquid has been absorbed. I Made It Print 175 home cooks made it! Nutrition Facts (per serving) 370 Calories 17g Fat 36g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.