1 cup uncooked quinoa 

2 cups Broccoli chopped

2 cups Julienne Carrots

3 garlic Cloves

2 Cups Spinach

1 small red onion chopped

2 cups snow peas

2 cups chicken stock

1 1/2 teaspoon pepper

1 1/2 teaspoon salt


Peanut Sauce:

1 tbsp Tamari

1 tbsp Honey

1/4 cup peanut butter 

1/4 tsp Red Pepper Flakes

1/4 tsp ginger

1 tbsp olive oil

3 tbsp rice vinegar 

1/8 tsp sesame oil

3 tbsp water



1/4 cup of peanuts



  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, spinach and carrots to skillet stir and cook for 1 minute.

  3. Add the quinoa, chicken stock, ginger, salt and pepper. Stir well and cover. Cook for 20 minutes.

  4. Remove lid and fluff. Add in the snow peas and chicken. Stir in and cook for 1 - 2 minutes, or until chicken is heated through.

  5. While quinoa skillet cooks, mix all the ingredients for the sauce in a small mixing bowl and stir well until completely smooth.

  6. Serve in a bowl, add the quinoa mixture, top with peanut sauce, cilantro, and peanuts.

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