Pad Thai Quinoa Bowl

Ingredients

• 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
• 3/4 cup shredded cabbage
• 1/2 cup edamame
• 1/4 cup diced broccoli stems
• 2 carrots, cut into matchsticks
• 2 green onions, chopped
• 3 eggs
• 1 teaspoon sesame oil
• Thai peanut sauce:
• 1/4 cup natural peanut butter
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons chili garlic sauce
• 2 tablespoons chopped fresh ginger
• 3 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/2 cup salted peanuts, chopped
• 3 tablespoons chopped fresh cilantro

Directions

Bring chicken broth and quinoa to a boil in a saucepan. 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. Remove chicken from wok. Heat remaining 1 1/2 teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.

Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.

Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.

Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.