ONE POT THAI QUINOA BOWL WITH CHICKEN AND SPICY PEANUT SAUCE

By á-161813

Ingredients

• Peanut Sauce:
• 1 Tbsp olive oil
• 1 small red onion, chopped
• 3 garlic cloves, minced
• 2 cups broccoli, chopped
• 2 cups sliced red cabbage
• 2 cups julienned carrots
• 1 cup uncooked quinoa, rinsed and drained
• 2 1/2 cups chicken stock
• 2 tsp ground ginger
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• 2 cups frozen edamame, thawed
• 4 cups chopped chicken
• 1/4 cup peanut butter
• 3 Tbsp water
• 3 Tbsp rice vinegar
• 1 Tbsp gluten free soy sauce
• 1 Tbsp honey
• 1/8 tsp sesame oil
• 1/4 tsp red pepper flakes
• 1/4 tsp ground ginger
• For Garnish:
• Handful Cilantro
• 1/2 cup Chopped Peanuts

Details

Servings 4
Preparation time 10mins
Cooking time 50mins
Adapted from thehousewifeintrainingfiles.com

Preparation

Step 1

Instructions
Quinoa Bowl: In a large skillet, heat olive oil over medium heat. Ad the red onion and sauté for 4-5 minutes, or until soft. Add the minced garlic, and cook 30 seconds or until fragrant.
Add the broccoli, red cabbage and carrots. Stir and cook 1 minute.
Add the quinoa, chicken stock, ginger, salt and pepper. Stir well. Cover and cook for 20 minutes.
Remove lid and fluff. Add the edamame and chicken. Stir in and let cook 1 - 2 minutes, or until chicken is heated through.
To Make the Peanut Sauce: While quinoa cooks, mix all the ingredients for the sauce and stir well until completely smooth.
To Serve: In a bowl, add the quinoa mixture, top with peanut sauce, cilantro and peanuts.

Instructions