It only takes 30 minutes total to cook and assemble these rainbow-hued Chicken Quinoa Bowls. They’re drizzled with homemade peanut dressing, which jazzes up the flavors of the bowls a ton and is quite frankly so delicious you may just want to drink it!
Place the chicken in a medium saucepan and cover with water. Add salt then bring the skillet to a boil over high heat. Reduce the heat and cook until the chicken is cooked through. Transfer the chicken to a cutting board, and slice.
Meanwhile, whisk together the peanut butter and orange juice until smooth. Add in garlic, tamari, vinegar, maple syrup and ginger and whisk until smooth.
Meanwhile, combine the quinoa and broth in a saucepan. Add the remaining salt, then bing it to a simmer over high heat. Cover, reduce the heat to low and simmer. Let the quinoa cook until the liquid has been absorbed.
Layer the quinoa in the bottom of four large bowls. Top with the chicken, carrots, cabbage and snap peas. Drizzle the loaded quinoa bowls with the dressing and top with peanuts and cilantro.