Pad Thai Quinoa Bowl

Ingredients

• low-sodium chicken broth (4 cups)
• quinoa (2 cups)
• coconut oil (1 tablespoon)
• boneless skinless chicken breast (1 large)
• carrots (2 )
• green onions (2 )
• shredded cabbage (0.75 cup)
• edamame (0.5 cup)
• diced broccoli stems (0.25 cup)
• eggs (3 )
• sesame oil (1 teaspoon)
• natural peanut butter (0.25 cup)
• reduced-sodium soy sauce (0.25 cup)
• rice wine vinegar (3 tablespoons)
• chili garlic sauce (2 tablespoons)
• chopped fresh ginger (2 tablespoons)
• garlic (3 cloves)
• salted peanuts (0.5 cup)
• chopped fresh cilantro (3 tablespoons)

Instructions

1. 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.
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. 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.
3. 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.
4. 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.
5. Return chicken to wok; stir in quinoa until combined. Stir in chopped peanuts and cilantro; serve.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 370
• fat: 17 g
• sats: 4 g
• carbs: 36 g
• fibre: 5 g
• protein: 21 g
• salt: 0.648 g