Thai Chicken Coconut Quinoa Bowls Recipes

PAD THAI QUINOA BOWL

Steps:

• 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.

THAI CHICKEN COCONUT QUINOA BOWLS

Steps:

• In a large bowl, or gallon sized ziplock bag, combine all the ingredients for the marinade, except for the chicken and mix well.
• Add the chicken and marinate in the fridge for 30-60 minutes.
• While the chicken is marinating, you can cook the quinoa. Rinse it in a mesh strainer well and add it to a medium-sized saucepan, followed by the coconut milk, over medium-high heat.
• Bring the mixture to a boil, then reduce the heat to Low, cover and cook for 15 minutes.
• After 15 minutes, turn off the heat, remove from burner and allow it to sit for 5 more minutes.
• Remove cover, fluff it up, squeeze in the lime juice, toss to coat and set aside. (If you can manage not to inhale it in all of its coconut-ty goodness!)
• Heat a large skillet over medium-high heat and melt 1 teaspoon of coconut oil. Add the chicken strips, reserve the marinade, and cook them 3-4 minutes on each side. Remove from the pan and set aside.
• In a small saucepan over medium high heat, add the reserved marinade. You're going to cook out the chicken and reduce it down to a glaze by bringing it to a rolling boil, stirring occasionally, until the liquid reduces to about 1/4 cup and is thick and shiny.
• To assemble the salad, toss the romaine and spinach together in a large bowl. Add the mango, bean sprouts, cooked chicken, and the coconut quinoa. Sprinkle on some fresh cilantro, and drizzle the desired amount of glaze over the top. Divide onto plates (or bowls!) and serve! Enjoy!