Save My friend came back from a trip to Thailand with stories about street food bowls piled high with color and crunch, and I tried recreating that feeling in my own kitchen. The coconut quinoa was an accident at first, I had leftover coconut milk and thought why not, but it turned out to be the best decision. Now this bowl is what I make when I want something that feels bright and nourishing without spending all evening at the stove. The peanut dressing pulls it all together with that sweet, tangy, nutty kick that makes you want to lick the bowl. Its become my go to when I need to feel good about what Im eating but dont want to sacrifice flavor.
I made this for a potluck once and watched people come back for seconds, asking if it was complicated. It wasnt, but I loved that it looked like I had tried harder than I did. One friend who usually avoids healthy food actually texted me later for the recipe, which felt like a win. Ive served it to my family on busy weeknights and to myself on quiet Sundays when I just want to sit with a good bowl and reset. It works for so many occasions without needing to change much. Thats the kind of recipe that earns its place in the rotation.
Ingredients
- Quinoa: Rinsing it first gets rid of the bitter coating, something I learned after wondering why my first batch tasted soapy.
- Coconut milk: Full fat makes it richer, but light works too if you want to keep it a little lighter without losing that creamy vibe.
- Red bell pepper: The sweetness balances the tangy dressing, and the color makes the whole bowl pop.
- Carrot: Julienned or shredded, it adds crunch and a slight earthiness that grounds all the bright flavors.
- Cucumber: Cool and crisp, it refreshes every bite and keeps the bowl from feeling too rich.
- Purple cabbage: Shredded thin, it brings color and a slight peppery bite that I didnt expect to love as much as I do.
- Edamame: Quick protein that blends right in, and if you buy it frozen and shelled, its almost no effort.
- Peanut butter: Creamy is key here, the natural kind can work but whisk it well or it gets grainy.
- Soy sauce: Adds that salty umami depth, use tamari or coconut aminos if you need it gluten free.
- Lime juice: Fresh is worth it, the bottled stuff just doesnt have the same brightness.
- Maple syrup: A little sweetness to balance the tang, honey works too if youre not keeping it vegan.
- Sesame oil: Toasted sesame oil is a must, it has this nutty aroma that makes everything smell like a restaurant.
- Cilantro: I know some people hate it, but if youre not one of them, it adds a fresh herby note that ties it all together.
- Sesame seeds: Toasted if you have them, they add a tiny crunch and make it look finished.
Instructions
- Cook the coconut quinoa:
- Combine quinoa, coconut milk, water, and salt in a saucepan and bring it to a boil, then lower the heat and cover it so it simmers gently for 15 minutes. Let it sit covered off the heat for another 5 minutes, then fluff it with a fork and youll see how fluffy and fragrant it is.
- Prep your vegetables:
- While the quinoa does its thing, slice the bell pepper thin, julienne or shred the carrot, and get the cucumber and cabbage ready. If your edamame isnt cooked, boil it for a few minutes and shell it, or just use frozen shelled to save time.
- Whisk the peanut dressing:
- In a small bowl, whisk peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, and sesame oil until smooth. Add warm water a tablespoon at a time until it drizzles easily, the warmth helps it come together without clumping.
- Build the bowls:
- Divide the quinoa into four bowls and arrange the vegetables and edamame on top in sections or toss them together, whatever feels right. Drizzle the dressing generously over everything, it should pool a little at the bottom.
- Garnish and serve:
- Sprinkle cilantro and sesame seeds on top, then serve it right away while the quinoa is still warm. You can also chill it for a cold bowl, which is surprisingly refreshing on a hot day.
Save I remember eating this alone one afternoon after a long week, and it felt like the kind of meal that actually made me feel better. The colors, the textures, the way the dressing clung to everything, it was exactly what I needed without knowing I needed it. Ive made it for people going through hard times and for celebratory dinners, and it works for both. Food that can do that is rare. This one does it quietly, without making a fuss.
Making It Your Own
You can swap the vegetables for whatever you have or whatever season youre in, snap peas in spring, roasted sweet potato in fall, shredded kale if you want something heartier. I once added mango because I had one sitting on the counter, and the sweetness with the peanut dressing was incredible. If you want more protein, grilled tofu or tempeh fit right in, and rotisserie chicken works if youre not keeping it vegetarian. The base is forgiving enough that you can experiment without worrying about ruining it.
Storing and Reheating
This holds up really well in the fridge for a couple of days, I usually keep the quinoa and veggies in one container and the dressing in another. When Im ready to eat, I either warm the quinoa slightly or eat it cold, both ways work. The vegetables stay crunchy if you dont drown them in dressing until the last minute. If you want to meal prep, make a big batch on Sunday and portion it out, it actually tastes better the next day once the flavors settle.
Serving Suggestions
I love serving this with iced green tea or a cold glass of something citrusy, it keeps the whole meal light and refreshing. If youre pairing it with wine, a crisp Sauvignon Blanc works beautifully without overpowering the flavors. Sometimes I add a handful of roasted peanuts on top for extra crunch, or a squeeze of lime right before eating if I want more brightness.
- Try adding a soft boiled egg on top if you want richness without heaviness.
- A handful of fresh mint or Thai basil can change the whole flavor profile in the best way.
- If you like heat, a drizzle of sriracha or chili oil makes it come alive.
Save This bowl has saved me more times than I can count, on nights when I didnt know what to make and on days when I needed something that felt like care. I hope it does the same for you.
Recipe FAQ
- → Can I make this ahead of time?
Yes, prepare the quinoa and vegetables up to 3 days in advance. Store the dressing separately and combine just before serving to keep vegetables crisp.
- → Is this bowl gluten-free?
Naturally gluten-free when using gluten-free soy sauce in the dressing. Always verify your ingredients, especially the soy sauce, to ensure they meet gluten-free standards.
- → What protein can I add?
Grilled tofu, tempeh, baked tofu, or shredded chicken work beautifully. You can also increase edamame or add roasted chickpeas for plant-based protein.
- → Can I use a different grain?
Absolutely. Brown rice, couscous, or cauliflower rice make excellent substitutes. Adjust cooking liquid and time according to your chosen grain.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 4 days. Keep dressing in a small jar and give it a good shake before using.
- → Is the peanut dressing necessary?
The dressing brings essential flavor, but you can substitute with tahini dressing, cashew cream, or a simple lime-ginger vinaigrette if needed.