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God Save the Quinoa

Quinoa Pad-Thai

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • **If cooking only chicken- 2 chicken breasts
  • **If cooking only tofu-2 12 oz.containers of cubed tofu, drained
  • **If cooking half chicken half tofu- 1 chicken breast & 1 (12 oz.) container cubed tofu
  • For Quinoa-
  • • 1 cup dry red Quinoa
  • • 1 1/4 cup dry white Quinoa
  • • 2 cups of low sodium Veggie Broth
  • •3 cups of water
  • For Sauce-
  • • 4 Tbs light soy sauce
  • • 1/2 cup brown sugar
  • • 4 Tbs fish sauce
  • • 4 Tbs water
  • • 1/4 cup creamy peanut butter
  • • 3 Tbs Sriracha
  • For Stir Fry-
  • • 2 Tbs extra virgin olive oil
  • • 1 zucchini thinly sliced or julienned
  • • 1 cup shredded carrots
  • • 3 cups of napa cabbage or pre-packaged Asian lettuce mix
  • • 1/2 cup chopped green onions
  • • 2 eggs
  • For Garnish-
  • • 3/4 cup chopped peanuts
  • • 3/4 cup chopped fresh cilantro

Method
 

1. Cook the Quinoa
  1. • Add quinoa, water and low-sodium veggie broth in a large pot and place on high heat. When quinoa comes to a rolling boil, stir with a wooden spoon, place lid on top and reduce to a low heat. Let sit until cooked.
2. While Quinoa is cooking, make the sauce
  1. • Combine soy sauce, brown sugar, fish sauce, water, peanut butter, and Sriracha into a small saucepan
  2. • Place saucepan over medium heat and whisk all ingredients together. Heat until peanut butter is melted and brown sugar is dissolved, set aside.
3. Cook the stir fry
  1. IMPORTANT: If you are making a tofu/chicken combo you will be using the same skillet for both. Cook the tofu first. Cooking raw chicken before the tofu, in the same dish will cause cross-contamination and possibly spread salmonella.
  2. · Combine carrots, zucchini, cabbage, and green onions into a large bowl
  3. NOTE: You will cook the tofu from start to finish and repeat the same process using chicken.
  4. **If cooking all chicken or all tofu use entire bowl of veggie mix // If cooking half chicken and half tofu divide the veggie mix evenly so that equal proportions are used for each**
  5. • Heat 1 Tbs EVOO in a large skillet and add veggie mix
  6. • Stir-fry veggies for about 3-5 minutes or until veggies soften and begin to turn translucent.
4. Add in tofu/chicken
  1. For TOFU
  2. • Add 1 Tbs EVOO and tofu cubes into veggie mix. Stir-fry until sides of tofu begin to turn golden brown, reducing heat if needed or veggies start to burn.
  3. For CHICKEN
  4. • Add 1 TBS EVOO and chicken breast slices into veggie mix. stir-fry until chicken cooks all the way through, reducing heat if needed or veggies start to burn.
5. Spoon cooked Quinoa into stir-fry
  1. **If cooking all chicken or all tofu, spoon in 6 cups of cooked Quinoa // If cooking half chicken and half tofu, spoon 3 cups of cooked Quinoa into each**
  2. • Stir Quinoa into veggie mixture for 1-2 minutes
6. Stir sauce into stir-fry mixture
  1. **If cooking all chicken or all tofu, stir in 2 cups of sauce // If cooking half chicken and half tofu, stir 1 cup of sauce into each**
  2. • Stir sauce until evenly dispersed amongst ingredients and absorbed by Quinoa
  3. • Create a circular well in the center of the stir fry mix so that the bottom of the pan is exposed.
7. Crack egg(s) in the circular well
  1. **If cooking all chicken or all tofu, crack 2 eggs in center of well // If cooking half chicken and half tofu, crack 1 egg into each**
  2. • Mix egg into mixture until fully cooked and remove from heat
  3. • Top with cilantro and chopped peanuts
  4. Enjoy!