The Pad Thai Quinoa Bowl is a creative fusion dish that combines the classic flavors of traditional Pad Thai with the nutritious benefits of quinoa. This recipe offers a delightful blend of textures and tastes, making it a wholesome and satisfying meal option.
Ingredients:
For the 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
For the Bowl:
- 1 cup quinoa
- 2 cups water
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup bean sprouts
- 3 green onions, chopped
- 2 large eggs
- ½ cup chopped salted peanuts
- ¼ cup chopped fresh cilantro
- Lime wedges, for serving
Instructions:
- Cook the Quinoa:
- Rinse the quinoa under cold water to remove any bitterness.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
- Prepare the Thai Peanut Sauce:
- In a small bowl, whisk together the peanut butter, soy sauce, rice wine vinegar, chili garlic sauce, fresh ginger, minced garlic, and sesame oil until smooth. Set aside.
- Cook the Chicken and Vegetables:
- In a large skillet or wok, heat the coconut oil over medium-high heat. Add the chicken pieces and cook until no longer pink in the center, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the red bell pepper, shredded carrots, and half of the green onions. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
- Combine Ingredients:
- Push the vegetables to the sides of the skillet, creating a well in the center. Crack the eggs into the well and scramble them until fully cooked.
- Return the cooked chicken to the skillet, along with the cooked quinoa. Pour the Thai peanut sauce over the mixture and toss everything together until well combined and heated through.
- Serve:
- Divide the Pad Thai quinoa mixture among serving bowls. Top each bowl with bean sprouts, the remaining green onions, chopped peanuts, and fresh cilantro. Serve with lime wedges on the side for an added burst of flavor.
Variations and Tips:
- Vegetarian Option: Replace the chicken with tofu or additional vegetables like broccoli or snap peas for a vegetarian version.
- Spice Level: Adjust the amount of chili garlic sauce to control the heat according to your preference.
- Nut Allergies: If you have a peanut allergy, consider using almond butter and chopped almonds as a substitute.
- Meal Prep: This dish reheats well, making it suitable for meal prepping lunches for the week.
This Pad Thai Quinoa Bowl offers a nutritious twist on a beloved classic, providing a protein-packed, flavorful meal that’s both satisfying and delicious.
