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With Salt and Wit

Laugh Often. Eat Well.

578 December 24, 2018 Allergy Friendly

One Pot Thai Quinoa Bowl with Chicken

A healthy and filling, One Pot Thai Quinoa Bowl filled with crunchy veggies and drizzled with a spicy and addicting peanut sauce!

A healthy and filling, One Pot Thai Quinoa Bowl filled with crunchy veggies and drizzled with a spicy and addicting peanut sauce! ” alt=”alt description” />

A healthy and filling, One Pot Thai Quinoa Bowl filled with crunchy veggies and drizzled with a spicy and addicting peanut sauce!

about this Thai Quinoa Bowl

One Pot Thai Quinoa Bowl

ingredients you’ll need for this Thai Quinoa Bowl

  • Olive Oil
  • Red Onion
  • Garlic
  • Broccoli
  • Red Cabbage
  • Carrots
  • Quinoa
  • Chicken Stock
  • Ginger
  • Salt
  • Pepper
  • Edamame
  • Chicken 
  • Peanut Butter
  • Rice Vinegar
  • Soy Sauce (or gluten free alternative)
  • Honey
  • Sesame Oil 
  • Red Pepper Flakes
  • Garnishes: Cilantro, Peanuts

One Pot Thai Quinoa Bowl

how to make this Thai Quinoa Bowl

With all the nutrient-dense veggies here, this is practically a Thai Quinoa Salad! And it couldn’t be any easier to whip together. Hence why it is a dinner favorite. One pan. Quick. And flavorful! 

  1. In a large skillet, heat olive oil over medium heat. Add the red onion and sauté for 4-5 minutes, or until soft. Add the minced garlic, and cook 30 seconds or until fragrant.
  2. Add the broccoli, red cabbage and carrots. Stir and cook 1 minute.
  3. Add the quinoa, chicken stock, ginger, salt and pepper. Stir well. Cover and cook for 20 minutes.
  4. Remove lid and fluff. Add the edamame and chicken. Stir in and let cook 1 – 2 minutes, or until chicken is heated through.

One Pot Thai Quinoa Bowl

How to make the Best Thai Peanut Sauce Recipe

Thai Peanut sauce is a perfect balance and sweet and savory! It is very versatile as it can be used as a dipping sauce for spring rolls and lettuce wraps, for a salad dressing (like here), over rice noodles, or with chicken satay. And it is simple to make.

  1. Simply whisk together all the ingredients. 
  2. Add additional water to reach desired consistency. 

One Pot Thai Quinoa Bowl

how to store this Thai Quinoa Bowl

The best way to store Hawaiian Pork is in an airtight container in the fridge for 5 to 7 days.

Can you prepare it ahead of time?

Yes! This healthy quinoa bowl reheats wonderfully and is ideal for meal prepping! Simply divide all into separate containers, top with peanut sauce and voila, your meals are ready for you for the week! 

With one pot, some chopped veggies, an addicting peanut sauce, this Thai Quinoa Bowl just became your best friend!

One Pot Thai Quinoa Bowl

meal prep tips:

  1. this dish is perfect to reheat for lunches or dinners. Simply store in individual, microwave safe containers, store in the fridge then reheat before consuming.

  2. to make dinner time go smoothly, ensure the chicken is cooked and chopped, along with preparing the veggies ahead of time. Store in individual containers. You can prepare the peanut sauce ahead of time as well. Whisk then store in a sealed container.

more easy chicken breast recipes

  1. Honey Teriyaki Chicken Rice Bowls 

  2. Honey Chipotle Chicken Tacos

  3. Lemon Rosemary Chicken Sheet Pan Dinner

  4. all easy dinner ideas here!

One Pot Thai Quinoa Bowl with Chicken and Spicy Peanut Sauce

A healthy and filling, One Pot Thai Quinoa Bowl filled with crunchy veggies and drizzled with a spicy and addicting peanut sauce!

10 minPrep Time

40 minCook Time

50 minTotal Time

Yields 6

Author:

Megan

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Ingredients

  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 3 garlic cloves, minced
  • 2 cups broccoli, chopped
  • 2 cups sliced red cabbage
  • 2 cups julienned carrots
  • 1 cup uncooked quinoa, rinsed and drained
  • 2 1/2 cups chicken stock
  • 2 teaspoon ground ginger
  • 1 1/2 teaspoon sea salt
  • 1 1/2 teaspoon pepper
  • 2 cups frozen edamame, thawed
  • 2 cups precooked, chopped chicken
  • Peanut Sauce:
  • 1/4 cup peanut butter
  • 3 tablespoon water
  • 3 tablespoon rice vinegar
  • 1 tablespoon gluten free soy sauce
  • 1 tablespoon honey
  • 1/8 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground ginger
  • For Garnish:
  • Handful Cilantro
  • 1/4 cup Chopped Peanuts

Instructions

    Quinoa Bowl:
  1. In a large skillet, heat olive oil over medium heat. Add the red onion and sauté for 4-5 minutes, or until soft. Add the minced garlic, and cook 30 seconds or until fragrant.
  2. Add the broccoli, red cabbage and carrots. Stir and cook 1 minute.
  3. Add the quinoa, chicken stock, ginger, salt and pepper. Stir well. Cover and cook for 20 minutes.
  4. Remove lid and fluff. Add the edamame and chicken. Stir in and let cook 1 - 2 minutes, or until chicken is heated through.
  5. To Make the Peanut Sauce:
  6. While quinoa cooks, mix all the ingredients for the sauce and stir well until completely smooth.
  7. To Serve:
  8. In a bowl, add the quinoa mixture, top with peanut sauce, cilantro, and peanuts.

Notes

*Recipe modified July 2015 to fix the serving size to 6, reduced the chicken to 2 cups and chopped peanuts for the garnish to 1/4 cup.

7.8.1.2
155
https://withsaltandwit.com/one-pot-thai-quinoa-bowl/

Click Here for Nutritional Information

If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!

578

Categories: Allergy Friendly Tags: carrots, chicken, gluten free, healthy, one pot, peanuts, quinoa, thai

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Reader Interactions

Comments

  1. Taylor @ Food Faith Fitness says

    November 25, 2014 at 6:37 am

    Is it weird that I kind of want to eat this instead of turkey dinner? Thai peanut anything is my life, so I am ALL over this girl! Pinned!
    Reply
    • Meg says

      November 25, 2014 at 7:48 am

      Nope. Not at all :) I want to eat it as well! Thanks girly!
      Reply
  2. Beth @Goodness Gracious Living says

    November 25, 2014 at 7:03 am

    You had me at peanut. No, I think you had me at the first cilantro link. Oh, who am I kidding, the whole thing is a home run!! Can't wait to try it (substituting sesame oil for roasted peanut oil due to an allergy). Pinning for sure, thanks for sharing!
    Reply
    • Meg says

      November 25, 2014 at 7:48 am

      Aren't peanuts so addicting?! And peanut oil would definitely work! Hope you love it :)
      Reply
  3. Kristen @ A Mind Full Mom says

    November 25, 2014 at 7:46 am

    Perfection is all I can say. Everything about this looks amazing!
    Reply
    • Meg says

      November 25, 2014 at 7:48 am

      Thank you so much Kristen!
      Reply
  4. kita says

    November 25, 2014 at 8:06 am

    This looks freakin awesome!
    Reply
    • Meg says

      November 25, 2014 at 8:16 am

      Well thank you Kita!
      Reply
  5. Dana says

    November 25, 2014 at 8:11 am

    Quick question, for the chopped chicken, is this already precooked chicken or do you cook this when you add it to the mixture?
    Reply
    • Meg says

      November 25, 2014 at 8:16 am

      Hi Dana, It is precooked! I will add that.
      Reply
      • Kelly says

        September 9, 2015 at 6:16 pm

        ... You failed to add pre-cooked chicken. Got halfway through making this dish and had to put dinner on hold while I scrambled to get the chicken in the oven so I could add it to the recipe. :(
        Reply
        • Meg says

          September 9, 2015 at 7:17 pm

          Hi Kelly! I am so sorry. That is my fault and I will add that. But that is a great reason why reading through the recipe through before you start cooking helps! I have made so many recipe fails but started to do that, and it helps!
          Reply
  6. Jessica | Saucy Pear says

    November 25, 2014 at 8:31 am

    I'm hooked on peanut sauce right now, and seeing as how I need to be Mexico-bikini-ready in January too, I pinned this for my post-Thanksgiving recovery plan!
    Reply
    • Meg says

      November 25, 2014 at 8:53 am

      Where are you going in January?! How fun!!
      Reply
  7. Beth @ The First Year says

    November 25, 2014 at 8:52 am

    I am hands down a thanksgiving day grazer! Oh wait.. that's me every day!!
    Reply
    • Meg says

      November 25, 2014 at 8:52 am

      Tehehe~ me too!!
      Reply
  8. Ilona @ Ilona's Passion says

    November 25, 2014 at 9:03 am

    Lovely blog Megan:) I really like this one pot dish with .... spicy peanut sauce (that is interesting)
    Reply
    • Meg says

      November 25, 2014 at 3:41 pm

      Oh thank you so much Llona!
      Reply
  9. Lynn @ Order in the Kitchen says

    November 25, 2014 at 9:44 am

    I'm so ready for the marathon of eating...I'll eat this afterwards as a detox ;)
    Reply
    • Meg says

      November 25, 2014 at 3:41 pm

      You and me both sista ;)
      Reply
  10. Victoria says

    November 25, 2014 at 10:14 am

    I want to reach through the screen and eat that right now! I have a confession...I have yet to eat quinoa. I know, kinda crazy. But this looks so good, so I think this might have to be my first quinoa dish!
    Reply
    • Meg says

      November 25, 2014 at 3:40 pm

      Oh girl, you will love it if you like brown rice! Its a slightly different texture but still tasty! Thanks!!
      Reply
  11. Cate @ Chez CateyLou says

    November 25, 2014 at 10:43 am

    Diets are definitely out the window for a bit - although if healthy eating always looked as delicious as this dish then I might be able to eat healthy all the time. I absolutely love this dish! It is gorgeous and thai flavors are my favorite. Can't wait to try this!
    Reply
    • Meg says

      November 25, 2014 at 3:40 pm

      I wish they all would be this delicious too! Thanks Cate!
      Reply
  12. Jenn @ EngineerMommy says

    November 25, 2014 at 12:36 pm

    LOVE the convenience of one-pot bowls!
    Reply
    • Meg says

      November 25, 2014 at 3:39 pm

      You and me both, Jenn!! Thanks!
      Reply
  13. Andi @ The Weary Chef says

    November 25, 2014 at 1:20 pm

    This looks so good that I wouldn't even know I was eating healthy, Meg! I love this colorful, delicious dinner idea!
    Reply
    • Meg says

      November 25, 2014 at 3:39 pm

      Well thank you! Gotta be sneaky sometimes, right?!
      Reply
  14. Sarah @ SnixyKitchen says

    November 25, 2014 at 1:53 pm

    Your T-day DOES sound like a marathon! My mom already planned out a big breakfast, then we'll have a late-afternoon dinner....dessert...and then a turkey sandwich for dinner #2. I hope that I can eat this the day after though because this bowl looks so droolworthy. Pinned!
    Reply
    • Meg says

      November 25, 2014 at 3:38 pm

      I like your day too! Turkey x2...sign me up!! Thanks Sarah!
      Reply
  15. Sam @ PancakeWarriors says

    November 25, 2014 at 4:40 pm

    Yum I've been craving something other than the typical fall flavors lately. I'd love to try this with roasted tofu or shrimp since I don't do chicken. Thanks for the inspiration :)
    Reply
    • Meg says

      November 25, 2014 at 9:42 pm

      Me too! Granted, I love everything about soup and comfort dishes sometimes just a light and different spiced dish is nice. Thanks Sam!
      Reply
  16. Chelsea @chelseasmessyapron says

    November 25, 2014 at 6:44 pm

    You make healthy food look and taste so amazing! I can't wait to try this! Anything with quinoa is a yes for me!! Pinned :)
    Reply
    • Meg says

      November 25, 2014 at 9:40 pm

      Well thank you Chelsea! And yes quinoa for life!
      Reply
  17. Brenda says

    November 25, 2014 at 8:20 pm

    What could I use instead of the edamame?
    Reply
    • Meg says

      November 25, 2014 at 9:41 pm

      You can probably sub sugar snap peas. But the edamame provides a slight crunch. Hope that helps!
      Reply
  18. CakePants says

    November 25, 2014 at 8:24 pm

    This looks phenomenal!! I'll definitely be in need of some lighter, more veggie-packed meals after Thanksgiving this year. Not to mention I bought a Costco-sized bag of quinoa...
    Reply
    • Meg says

      November 25, 2014 at 9:41 pm

      I am with ya! Anddd that is the same bag I bought! Its fantastic to have on hand.
      Reply
  19. janelle says

    November 26, 2014 at 8:23 am

    the colors! this looks like such a great lunch or dinner idea.
    Reply
    • Meg says

      November 26, 2014 at 12:15 pm

      It sure is! Thanks Janelle!
      Reply
  20. Nancy P.@thebittersideofsweet says

    November 26, 2014 at 10:19 am

    Quinoa is one of my favorite things to eat! Looks great!
    Reply
    • Meg says

      November 26, 2014 at 12:15 pm

      Thanks Nancy!! I am with you there ;)
      Reply
  21. Jessica says

    December 5, 2014 at 7:53 pm

    YUM! I short cut and used a bottled Bangkok Peanut Dressing that I already had on hand. I'll be honest, I love anything with spicy peanut sauce, but something about the flavors in this made it totally scrumptious even before it was topped with the dressing. Thanks for this new in-the-standard-rotation recipe!
    Reply
    • Meg says

      December 5, 2014 at 8:15 pm

      Great thinking! And you just made my night! I am so glad you enjoyed it and found a new regular :) Have a great weekend, Jessica!
      Reply
  22. Hillary says

    December 7, 2014 at 7:35 pm

    Hi Megan!! This looks amazing :) I see there's broccoli in the picture so I bought some at the store today but didn't see it in the recipe - Does it get added in with the chicken and edamame? Thanks :)
    Reply
    • Meg says

      December 7, 2014 at 8:48 pm

      Hi Hillary! Oops! Good catch :) It gets added in with the red cabbage and carrots to soften up. I hope you love it! Make sure to let me know :)
      Reply
  23. Suzy @ The Mediterranean Dish says

    January 12, 2015 at 6:35 pm

    There is so much flavor and texture to this one-pot-wonder! And I too agree that less is not always more. I'd take more of the spicy peanut sauce, for sure!
    Reply
    • Meg says

      January 13, 2015 at 8:50 am

      The sauce is our fav part
      Reply
  24. alley says

    March 2, 2015 at 1:05 am

    The satay dressing is soo good. I really enjoyed it I didn't have all the ingredients for the salad so just ended up having the dressing with lettuce and I was kicking the plate!
    Reply
    • Meg says

      March 2, 2015 at 6:47 am

      I love hearing that! So glad you enjoyed it and nicely done on improvising!
      Reply
  25. Sarah says

    March 15, 2015 at 12:05 pm

    Any ideas how to turn this into a freezer meal? Or do you think left overs would freeze ok? Thanks.
    Reply
    • Meg says

      March 15, 2015 at 2:06 pm

      Hi Sarah, I am not sure as I have never tried to freeze it. I would just worry about the consistency of the quinoa. But you can always just try it in small batch. If you do, let me know. Sorry I couldn't be more helpful! Enjoy.
      Reply
  26. Jess says

    July 3, 2015 at 8:19 am

    I ran this through recipe analyzer and it came out to 997 calories per serving 112 g carbs and about 52 g fat. Does this make sense? If so I would have to limit my intake as it almost consumes my entire daily budget of those macros.
    Reply
    • Meg says

      July 4, 2015 at 6:50 am

      Hi Jess, in all honesty, I don't run any of my recipes through nutritional calculators for numerous reasons but that does not seem correct where as there is minimal fats used and mostly veggies. I try to eat in moderation and fill my plate with loads of veggies, whole grains and lean meats. Enjoy!
      Reply
    • Meg says

      July 4, 2015 at 7:03 am

      Hi Jess, I just ran this through a nutritional calculator and one thing that stuck out to me was the nutritional facts for chicken stock. It came out around 250 calories, which is wrong. A cup of stock/broth is around 5-10 calories, depending on brand. So I fixed that. Also this recipe really serves more like 6 servings, rather than 4. And you can cut down the chicken and chopped peanuts. Enjoy!
      Reply
      • Jess says

        July 4, 2015 at 9:58 pm

        Thanks! Phew! I thought those numbers looked weird. I look forward to making soon.
        Reply
        • Meg says

          July 5, 2015 at 4:15 pm

          Happy to help!!
          Reply
  27. Shea says

    July 15, 2015 at 7:08 pm

    The maybe the recipe should be changed to say to cook on low. My vegetables came out like mush and quinoa stuck to pan.
    Reply
    • Meg says

      July 16, 2015 at 6:49 am

      Hi Shea, I am sorry to hear that! Are you sure you cooked yours over medium because I have made this several time and know of others that have as well with success. Sorry again yours didn't turn out and Have a great day!
      Reply
  28. Dana says

    August 1, 2015 at 1:21 pm

    Hi Meg! Just made this last night and mine was mushy too! It was still yummy, but very mushy / no crunch. Oh well! Thanks for doing what you do - LOVE your blog! :)
    Reply
    • Meg says

      August 2, 2015 at 5:30 pm

      Well shoot! That is odd because it has worked for me! I am so sorry to hear that though! Maybe I will revisit and report back. Thanks so much for letting me know and your kind words!
      Reply
  29. Katie says

    August 16, 2015 at 4:22 pm

    I made this for the second time and for the second time, I had some trouble getting the quinoa to absorb the liquid, and also ended up with mushy veggies. I think the answer might be to slightly reduce the amount of chicken broth and add the broccoli, cabbage, and carrots AFTER the broth has absorbed the quinoa. That way, the veggies will steam slightly with the lid covering the pot, but won't get mushy in the broth at the bottom of the pan. Flavors are great so I'm gonna try this one again with that change! Thanks!
    Reply
    • Meg says

      August 16, 2015 at 6:58 pm

      Well thank you so much, Katie for giving me these tips! I will go back and test the recipe again and also using your tips to ensure the best route is posted. I appreciate you for testing and trying! Have a great Sunday!
      Reply
  30. Trish says

    September 16, 2015 at 9:24 pm

    I just made this and it was TERRIFIC!! The only thing I did differently was used a pre packaged broccoli slaw mix (broccoli, red cabbage and carrots) and used chicken thighs instead of breasts (it's what I had on hand). The peanut sauce was so good, I wanted to do shots of it after dinner, lol. So good. Thanks so much! (Also I Read some of the above comments about the quinoa not absorbing liquid. I had no problems at all. I cooked it covered on medium, as per the instructions. Turned out great).
    Reply
    • Meg says

      September 17, 2015 at 5:14 pm

      That is great to hear Trish!! So happy to hear you enjoyed it; plus that it all worked for you! I appreciate you reporting back to me :) Have a great evening!
      Reply
  31. plasterer bristol says

    December 10, 2015 at 11:23 pm

    mm this looks delicious, thanks for posting up this recipe, looks quite simple to make. Simon
    Reply
    • Meg says

      December 11, 2015 at 2:05 pm

      Of course! You are welcome!
      Reply
  32. Ashlyn ~ Dollop of Yum says

    January 5, 2016 at 7:46 pm

    Thank you thank you thank you for making an amazing thai meal that's good for us too! I love all the bright and flavorful ingredients included. I featured it in my latest post, "Kick Start The New Year #3: 15 Healthy Lunches"!
    Reply
    • Meg says

      January 6, 2016 at 10:09 am

      Awe thank you! You have made my day!
      Reply
  33. Vicki says

    January 9, 2017 at 10:04 am

    I made this on the weekend and it's delicious!!! Thank you for such a healthy and flavorful meal for my family. Yes, even my 4 & 7 year olds love it!
    Reply
    • Meg says

      January 9, 2017 at 1:37 pm

      So Happy to hear that, Vicki! Thank you for coming back, and letting up know how it turned out. Much appreciated :) Gave a great week! Megan
      Reply
  34. Jake says

    April 3, 2017 at 10:42 am

    loved the meal. Quinoa came out perfect and veggies had a great texture. I added my own twist at the end: garnished with chopped green onion and some toasted sesame seeds. Also added a squeeze of lime. Added a nice freshness to this bold dish.
    Reply
    • Meg says

      April 3, 2017 at 2:10 pm

      OH I love those additions! And so glad you enjoyed the recipe. Thanks for letting me know :)
      Reply
  35. Wendy says

    January 5, 2018 at 12:07 pm

    Can I substitute farro for the quinoa?
    Reply
    • Meg says

      January 5, 2018 at 2:46 pm

      Sure! Just cooking according to package instructions.
      Reply
  36. Jen says

    September 12, 2022 at 6:13 pm

    I was looking for some different gluten-free options for my family and came across this recipe that looked delicious. I followed the recipe and it came out with mushy veggies. The flavors were good, but I’ll try to cook it differently if I make it again.
    Reply

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Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

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