Ingredients
Grains and Broth
- 1 cup dry quinoa
- 2 cups chicken bone broth
- Salt, to taste
Protein and Vegetables
- 2 1/2 cups cooked shredded rotisserie chicken breast
- 1 1/2 cups finely shredded purple cabbage
- 1 1/3 cups shelled edamame, warmed
Fruit and Herbs
- 1 cup chopped mango (or papaya)
- 2 Tbsp chopped cilantro (for serving)
Peanut Sauce
- 1/3 cup peanut butter
- 2 to 4 Tbsp warm water
- 1 1/2 Tbsp fresh lime juice
- 1 1/2 Tbsp honey
- 1 Tbsp tamari (or soy sauce)
- 1/4 tsp dried ginger
- 1/4 tsp garlic powder
- 1 tsp sriracha (optional, or more to taste)
- 1/4 tsp sesame oil (optional)
Instructions
- Rinse and Cook Quinoa: Place the quinoa in a fine mesh strainer and rinse thoroughly under cold water to remove bitterness. Drain well. In a 2-quart non-stick saucepan, combine the rinsed quinoa and chicken bone broth. Season with salt to taste and heat over medium-high heat.
- Simmer the Quinoa: Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes until the quinoa is tender and broth absorbed. Remove from heat and let it rest covered for 5 minutes. Drain any excess liquid if present.
- Prepare Peanut Sauce: While the quinoa is cooking, whisk together peanut butter, 2 tablespoons warm water, lime juice, honey, tamari, dried ginger, garlic powder, and optionally sriracha and sesame oil, in a bowl until smooth. Add more water as needed to thin the sauce to a drizzle-able consistency.
- Assemble Bowls: Divide the cooked quinoa evenly among four bowls, shaping the quinoa in a crescent moon shape on one side of each bowl. Add shredded chicken, shredded purple cabbage, warm edamame, and chopped mango in separate sections next to the quinoa.
- Finish and Serve: Drizzle the prepared peanut sauce evenly over each bowl. Garnish with chopped cilantro on top. Serve immediately and enjoy a flavorful protein-packed meal.
Notes
- Quinoa can be rinsed in advance and stored in the refrigerator for up to 2 days to save time.
- Rotisserie chicken breast adds a quick protein option but can be substituted with grilled or poached chicken.
- Adjust sriracha to your heat preference or omit if serving to children.
- Use fresh lime juice for the best flavor in the peanut sauce.
- To keep this recipe gluten-free, ensure the tamari or soy sauce used is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Modern American
- Diet: Gluten Free
