Thai Peanut Quinoa Bowl

Thai Peanut Quinoa Bowl

Quinoa has quickly become my secret weapon in the kitchen.  I can easily create new and exciting recipes from old favorites by switching out the grains, see ya later brown rice, hello quinoa!  Plus all that power packed protein keeps me full pretty much until my next meal.  Ever since I can rememebr, I’ve loved fried rice, so when I saw this recipe – I knew it was going to be a winner.  How could it not?  I mean quinoa {hello yummy hearty grain} plus edamame, green onions and coleslaw {easy peasy way to get your servings of veggies} mixed up with a thai peanut sauce {you know I can’t resist those spicey nutty sauces} and fried egg- enough said.  In all seriousness, this is an easy weeknight dinner recipe that has me hooked.  The flavors are rich and hearty, but not overpowering.  I could eat this for dinner every night for a week and not get bored.

Thai Peanut Quinoa Bowl

ingredients:
1 cup quinoa, rinsed
1-3/4 cups chicken broth
2 teaspoons peanut oil, divided
1 large chicken breast, thinly sliced
salt and pepper
1 cup coleslaw mix
1/2 cup frozen shelled edamame
2 green onions, chopped
1 egg
1/2 teaspoon sesame oil
1/2 cup salted peanuts, chopped and divided

For the Thai Peanut Sauce:
1/4 cup soy sauce
3 Tablespoons rice vinegar
2 Tablespoons water
1 Tablespoon + 1 teaspoon sugar
1 Tablespoon + 1 teaspoon peanut butter
2 teaspoons chili garlic sauce

Thai Peanut Quinoa Bowl

directions:
Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside.

Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds. Stir until smooth then set aside. Whisk together egg and sesame oil in a small bowl then set aside.

Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir fry until no longer pink. Remove to a plate then set aside.

Heat remaining teaspoon peanut oil in wok then add coleslaw mix, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.

Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts.

Serves 4 // 379 calories

Recipe from Iowa Girl Eats

Thai Peanut Quinoa Bowl

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