This recipe uses quinoa which is gluten free, high in protein and fibre and has a nice nutty flavour. But you can always use rice or noodles. Take out the chicken and add extra edamame beans and you have a great vegetarian meal instead. Or add prawns if you like. A really good, versatile recipe!
You can tell when quinoa is cooked because it will increase in size and all the liquid has evaporated.
Delicious.. make this right away! This first time I made this I had some hot chili peanuts with lime and I really loved the way the lime accented the dish. The second time I used regular peanuts and added a squeeze of fresh lime juice. The second time I added more green veggies.. I like more veggies . - 22 Jan 2016 (Review from Allrecipes US | Canada)
This was amazing. I am a vegetarian and substituted the chicken for smoked tofu - turned out awesome. I also ran out of sesame oil so substituted peanut oil instead, shelled the edamame from the frozen steamer packs from Costco, used crunchy peanut butter in the sauce, and dry roasted peanuts instead if blanched on top after it was warmed up (gotta use what ya got!) I portioned it out into 6 whole bowls and kept in fridge for up to 4 days. Took this for lunch and it was so so so good. Healthy, filling, flavourful and packed with protein. - 13 Nov 2016 (Review from Allrecipes US | Canada)
Loved this! Topped with more green onions and sriracha to taste. Next time I would either double the edamame or add some sliced water chestnuts for more crunch. I may try it with rice noodles instead of quinoa (for those in the family who are not crazy about quinoa). Definitely will be making this again. - 14 Apr 2018 (Review from Allrecipes US | Canada)