Thai Coconut Quinoa Bowl (Print Version)

Creamy coconut quinoa topped with crisp vegetables and zesty peanut dressing for a satisfying, healthy meal.

# Components:

→ 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 or honey
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, let sit covered for 5 minutes, then fluff with a fork.
02 - While quinoa cooks, slice red bell pepper thinly, julienne or shred carrot, slice cucumber and purple 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 or honey, and sesame oil. Add warm water one tablespoon at a time until dressing reaches smooth, pourable consistency.
04 - Divide cooked coconut quinoa equally among four bowls. Top each portion with an even distribution of sliced vegetables and edamame.
05 - Drizzle peanut dressing generously over each bowl. Garnish with chopped cilantro and sesame seeds. Serve immediately or refrigerate for a chilled presentation.

# Expert Advice:

01 -
  • It tastes like takeout but you know exactly whats in it, no mystery ingredients or extra sodium.
  • The coconut quinoa is creamy and filling without being heavy, and it holds up whether you eat it warm or cold the next day.
  • You can prep the vegetables and dressing ahead, then throw it all together in minutes when youre actually hungry.
  • The colors alone make you feel like youre doing something good for yourself, and the crunch from the veggies is so satisfying.
02 -
  • Dont skip rinsing the quinoa, that bitter saponin coating can ruin the whole bowl if you leave it on.
  • Add the warm water to the dressing slowly, too much at once and it goes from creamy to watery in seconds.
  • If you make this ahead, keep the dressing separate until youre ready to eat so the vegetables stay crisp.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on, the aroma is worth the extra step.
  • Use a vegetable peeler to make long ribbons of carrot and cucumber for a fancier presentation without any extra effort.
  • Double the dressing recipe and keep it in a jar, it lasts a week in the fridge and works on salads, noodles, or roasted vegetables.
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