THAI CHICKEN AND QUINOA SALAD BOWLS
A healthy and high protein Thai chicken salad that's packed with flavor!
Provided by The Seasoned Mom
Categories Salad
Time 15m
Number Of Ingredients 13
Steps:
- Prepare the dressing by combining all of the ingredients in a blender or jar and shaking/mixing until smooth and completely combined. Set aside until ready to serve the salads.
- To prepare the salads: Divide all of the ingredients on individual plates or in individual bowls. I like to start with a base of coleslaw mix and then add the other toppings. Drizzle with about 2 tablespoons of Almond Sesame Dressing right before serving.
Nutrition Facts : Calories 562 kcal, Carbohydrate 40 g, Protein 29 g, Fat 32 g, SaturatedFat 5 g, Cholesterol 63 mg, Sodium 898 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
CHICKEN QUINOA BOWL
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes.
- Meanwhile, preheat a grill for cooking at medium heat.
- Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest.
- Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce.
- Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside.
ROASTED VEGETABLE AND CHICKEN QUINOA BOWLS FOR TWO
Overflowing with sauteed chicken and sweet roasted veggies like butternut squash and carrots, these bowls are chock-full of protein-chicken and quinoa-to keep you full. (You will be surprised at how satiated you feel after eating a bowl of this!)
Provided by Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 14
Steps:
- For the vegetable and chicken quinoa bowls: Preheat the oven to 400 degrees F. In a large bowl, toss together the broccoli, squash, carrots and zucchini along with the garlic powder, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour the vegetables onto a large baking sheet, making sure they're in an even layer. Bake until the vegetables are softened and have a nice brown color to them, about 30 minutes.
- Meanwhile, bring the chicken stock to a boil and add the quinoa. Cook, following the instructions on the quinoa package.
- Sprinkle the chicken with additional salt and pepper. In a small skillet, brown the chicken in the remaining 2 teaspoons olive oil until cooked through. Set aside.
- For the Greek vinaigrette: Add the olive oil, vinegar, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to a small mason jar. Tightly close the lid, and shake!
- To assemble the bowls: Evenly distribute the quinoa into 2 bowls, then evenly distribute the vegetables and chicken into each bowl. Drizzle the dressing on top.
THAI CHICKEN QUINOA BOWLS RECIPE
Thai Chicken Quinoa Bowls with Peanut Sauce is healthy and easy to make in 20 minutes! This one-pot recipe is quick and flavorful! It's gluten-free and wonderful for meal prepping.
Provided by Erin Henry
Categories Main Course Snack
Time 20m
Number Of Ingredients 15
Steps:
- Make quinoa (see post for a tutorial for perfect quinoa if needed). Also, we like to use low-sodium chicken or vegetable broth for fuller flavor in this recipe.
- While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine. Set aside.
- Once quinoa is finished cooking, stir in the sauce and toss well to coat. Add in chicken, carrots, edamame, and green onions, stirring to combine. Season with salt and pepper to your liking. Toss in half of the peanuts and cilantro, then serve in a large bowl, topped with remaining peanuts and cilantro or 4 smaller bowls.
Nutrition Facts : Calories 456 kcal, Carbohydrate 51 g, Protein 27 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 36 mg, Sodium 288 mg, Fiber 8 g, Sugar 14 g, ServingSize 1 serving
PAD THAI QUINOA BOWL
This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute for either rice or noodles. Take out the chicken and add extra edamame and you have a great vegetarian meal instead. Or add shrimp if you like. A seriously good, versatile recipe!
Provided by Lisa
Categories World Cuisine Recipes Asian
Time 1h
Yield 8
Number Of Ingredients 20
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.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 35.6 g, Cholesterol 87.9 mg, Fat 16.8 g, Fiber 5.3 g, Protein 20.9 g, SaturatedFat 4.4 g, Sodium 648.4 mg, Sugar 3 g
THAI PEANUT CHICKEN QUINOA BOWLS
Gluten-free Thai Peanut Chicken Quinoa Bowls have the signature flavors of Chicken Pad Thai. Quick, easy, and delicious!
Provided by Iowa Girl Eats
Categories 30 minute meal, entree, light and healthy, stir fry
Yield serves 4
Number Of Ingredients 17
Steps:
- Add rinsed quinoa to a small saucepan with the chicken broth then bring to a boil, place a lid on top, turn heat to low and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside. (Can be done ahead of time.)
- 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.
THAI QUINOA BOWLS WITH PORK
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Cut the pork tenderloin in half crosswise, then in half lengthwise. Rub with 1 tablespoon chili-garlic sauce, and set aside to marinate at least 10 minutes. Meanwhile, cook the quinoa as the label directs.
- Season the pork generously with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer inserted into the pork registers 140 degrees F to 145 degrees F, 4 to 6 minutes. Transfer to a cutting board to rest.
- Meanwhile, whisk the remaining 2 teaspoons chili-garlic sauce, the peanut butter, soy sauce, lime zest and juice, ¼ teaspoon salt, a few grinds of pepper and 1/4 cup water in a medium bowl.
- Divide the quinoa among bowls; top with the edamame, carrot ribbons and bean sprouts. Thinly slice the pork and add to the bowls. Drizzle with the peanut sauce and top with the cilantro.
- Photography by Ryan Dausch
Nutrition Facts : Calories 500, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 79 milligrams, Sodium 862 milligrams, Carbohydrate 35 grams, Fiber 7 grams, Protein 44 grams, Sugar 9 grams
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- Whisk all the sauce ingredients together. Set aside about 1/2 cup sauce to marinade the chicken. In a small saucepan over medium heat, bring the sauce to a boil and reduce heat to low. Simmer for 30 minutes or so until the sauce has thickened.
- Place the chicken in a bag or bowl with the reserved 1/2 cup sauce to marinate. Return to the refrigerator and let it all hang out for 30 minutes or so, while the sauce thickens. Shake off excess marinade and transfer to a hot grill pan or skillet. Let the chicken cook for a few minutes on each side, until no longer pink, brushing periodically with the thickened sauce.
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