Pad Thai Quinoa Stir-Fry

Start by heating chicken broth and quinoa in a saucepan over high heat, stirring occasionally. Bring the mixture to a rolling boil and then decrease the heat to a low simmer, covering the saucepan with a lid. Allow the quinoa to become tender and soft, taking around 15-20 minutes to achieve this. Remove the saucepan from the heat and set it aside for now.

Next, heat 1.5 teaspoons of coconut oil in a large skillet or wok over medium-high heat, stirring constantly to prevent burning. Add the chicken to the pan and stir until it is cooked through, taking about 5 minutes to achieve this. Remove the chicken from the pan and set it aside for later use.

Using the same pan, heat an additional 1.5 teaspoons of coconut oil over medium-high heat. Add the cabbage, edamame, broccoli, carrot, and green onions to the pan and stir until they begin to soften slightly, taking around 2-3 minutes to achieve this.

In a separate small bowl, whisk together eggs and sesame oil until well combined. Use the spatula to push the vegetables to one side of the pan, creating a small well in the center. Pour the egg mixture into the well and stir until it is scrambled, taking about 3 minutes to achieve this.

In another small bowl, combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil until well mixed. Pour the Thai peanut sauce over the vegetable and egg mixture in the pan.

Return the chicken to the pan, along with the cooked quinoa. Mix everything together until well combined. Stir in chopped peanuts and cilantro, then serve the dish hot.