Thai Coconut Quinoa Bowl (Printer Friendly)

Creamy coconut quinoa topped with crisp vegetables and zesty peanut dressing

# What You Need:

→ Coconut Quinoa

01 - 1 cup quinoa, rinsed
02 - 1 cup coconut milk, full-fat or light
03 - 1 cup water
04 - ½ teaspoon salt

→ Vegetables

05 - 1 cup red bell pepper, thinly sliced
06 - 1 cup carrot, julienned or shredded
07 - 1 cup cucumber, thinly sliced
08 - 1 cup purple cabbage, shredded
09 - ½ cup edamame, cooked and shelled
10 - 2 tablespoons fresh cilantro, chopped
11 - 1 tablespoon sesame seeds

→ Peanut Dressing

12 - ¼ cup creamy peanut butter
13 - 2 tablespoons soy sauce, gluten-free
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon fresh lime juice
16 - 1 tablespoon maple syrup
17 - 1 teaspoon toasted sesame oil
18 - 1 to 2 tablespoons warm water

# Directions:

01 - Combine quinoa, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
02 - While quinoa cooks, slice bell pepper thinly, julienne or shred carrot, slice cucumber and cabbage, and cook edamame if not already prepared.
03 - In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, and sesame oil. Add warm water one tablespoon at a time until dressing reaches smooth, pourable consistency.
04 - Divide cooked coconut quinoa evenly among four bowls. Top each with equal portions of vegetables and edamame.
05 - Drizzle dressing generously over each bowl. Garnish with chopped cilantro and sesame seeds. Serve immediately or refrigerate for a chilled version.

# Pro Advice:

01 -
  • The coconut-infused quinoa is creamy without being heavy, making you feel satisfied rather than stuffed.
  • You can prep everything ahead and just assemble when hunger hits, which means less work on the days when cooking feels like a luxury.
  • That peanut dressing tastes sophisticated enough to serve guests but comes together in under five minutes with ingredients you probably already have.
  • It's naturally vegetarian and easily vegan, so it works for mixed tables without requiring separate meals.
02 -
  • If your peanut dressing breaks or separates, don't panic, just add another splash of warm water and whisk again, and it will come back together perfectly.
  • The dressing tastes better when it's allowed to sit for five minutes after mixing, as the flavors meld and become more cohesive and balanced.
  • Cold bowls are equally delicious and actually better for meal prep, so feel free to refrigerate the components and assemble just before eating.
  • The vegetables will soften slightly if the bowl sits with dressing on it for more than an hour, so if you're packing this for lunch, dress it right before eating.
03 -
  • Make a double batch of the peanut dressing and store it in a jar in the refrigerator for up to a week, drizzling it over grain bowls, roasted vegetables, or even simple steamed broccoli.
  • If you cook the quinoa ahead and refrigerate it, it'll actually absorb the dressing better when cold, making it perfect for meal prep and lunch boxes.
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