Thai Chicken Quinoa Bowl
Prep time
Total time
Easy Thai Chicken Quinoa Bowl recipe is gluten free, healthy, and light Thai dinner or lunch recipe that comes together in less than 20 minutes!
Recipe type: dinner, lunch
Cuisine: Thai
Serves: 2
  • ½ cup uncooked quinoa, rinsed
  • 1 chicken breast, cooked and shredded
  • ⅓ cup chopped carrots
  • ⅓ cup shelled edamame, optional
  • ⅓ cup chopped green onions
  • ¼ cup chopped peanuts
  • ¼ cup freshly chopped cilantro
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon canned coconut milk
  • ½ tablespoon brown sugar
  • 1 teaspoon creamy peanut butter, melted
  • 1 garlic clove
  • ½ lime, juice
  • ⅛ teaspoon ground ginger
  1. Prepare quinoa according to directions, which will most likely call for 1 cup of liquid. I used low-sodium chicken stock.
  2. While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine. Once quinoa has absorbed all of the liquid, stir in the sauce and toss well to coat. Add in chicken, carrots, edamame and green onions; stir to combine. Season with a little salt and pepper. Toss in half of the peanuts and cilantro, then serve in a large bowl. Top with remaining peanuts and cilantro. Serve with soup, salad, sandwich or any other side dish!
Recipe by Wishes and Dishes at