Ingredients
Grain and Protein
- 1 cup dry quinoa*
- 2 cups chicken bone broth
- Salt, to taste
- 2 1/2 cups cooked shredded rotisserie chicken breast
Vegetables and Fruit
- 1 1/2 cups finely shredded purple cabbage
- 1 1/3 cups shelled edamame, warmed
- 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)
- 1/4 tsp sesame oil (optional)
Instructions
- Rinse and cook quinoa: Place quinoa in a fine mesh strainer and rinse thoroughly under cold running water to remove its natural bitterness. Drain well. In a 2-quart non-stick saucepan, combine the rinsed quinoa with chicken bone broth and season with salt to taste. Heat over medium-high heat.
- Simmer quinoa: Bring the mixture to a boil. Then reduce the heat to medium-low, cover the saucepan, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes. If there is any excess liquid, drain it off. While quinoa rests, prepare the peanut sauce and other ingredients.
- Make peanut sauce: In a bowl, whisk together peanut butter, 2 tablespoons warm water, fresh lime juice, honey, tamari, dried ginger, garlic powder, and if desired, sriracha and sesame oil. Continue whisking until the sauce is smooth and creamy. Adjust consistency by adding more warm water if needed. Set aside.
- Assemble bowls: Divide the cooked quinoa evenly among four medium-sized bowls, arranging it in a crescent moon shape on one side of each bowl. Then layer the shredded rotisserie chicken, finely shredded purple cabbage, warmed edamame, and chopped mango beside the quinoa in each bowl.
- Finish and serve: Drizzle the prepared peanut sauce generously over each assembled bowl. Garnish with chopped fresh cilantro. Serve immediately and enjoy your colorful, protein-packed meal!
Notes
- You can substitute chicken bone broth with low-sodium chicken broth or vegetable broth if preferred.
- For a vegan variation, replace chicken with baked tofu and use vegetable broth.
- The peanut sauce can be made spicier by increasing the amount of sriracha or adding chili flakes.
- Quinoa must be rinsed well before cooking to avoid any bitter taste.
- Leftover bowls can be stored covered in the refrigerator for up to 2 days; add fresh cilantro just before serving.
- Warm the edamame by quickly steaming or microwaving before assembling the bowls.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American Fusion
- Diet: Low Fat
