Thai Peanut Quinoa Bowl
A vibrant blend of quinoa, fresh vegetables, and a zesty peanut sauce. Customize with grilled tofu or shrimp for extra protein. This quick, nutrient-rich dish delivers Thai-inspired flavor in a satisfying, healthful bowl.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stirring and Steaming
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
1 cup uncooked quinoa
2 cups water or low-sodium vegetable broth
1 cup shredded red cabbage
1 cup shredded carrots
1 cup thinly sliced cucumber
1 red bell pepper, thinly sliced
1 cup shelled edamame
2 green onions, sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped roasted peanuts
1/2 cup creamy peanut butter
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon honey
2 cloves garlic, minced
2 teaspoons red pepper flakes
1 tablespoon sesame oil
Instructions
Rinse quinoa under cold water
Cook quinoa with 2 cups water or broth in a pot over medium heat for 15 minutes
Steam edamame for 3-4 minutes
Chop cabbage, carrots, cucumber, red bell pepper, green onions, and cilantro fresh
Whisk together peanut butter, soy sauce, rice vinegar, honey, minced garlic, red pepper flakes, and sesame oil in a bowl
Assemble bowls by layering cooked quinoa, steamed edamame, and raw vegetables
Pour peanut sauce over the top and garnish with sliced green onions and extra cilantro
Notes
Use vegetable broth for a richer base
Toast quinoa before cooking for deeper flavor
Substitute red cabbage with kale or spinach if unavailable
Store in the refrigerator for up to 3 days
Add grilled tofu, shrimp, or chicken for protein variations