Thai Coconut Quinoa Bowl (Printable Version)

Creamy coconut quinoa topped with crisp vegetables and zesty peanut dressing. Ready in 40 minutes.

# Ingredient List:

→ 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 if needed
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 and let sit covered for 5 minutes. Fluff with a fork.
02 - While quinoa cooks, slice the bell pepper thinly, julienne or shred the carrot, slice the 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 or honey, and sesame oil. Add warm water one tablespoon at a time until dressing is smooth and pourable.
04 - Divide cooked coconut quinoa evenly among four bowls. Top each with equal portions of sliced vegetables and edamame.
05 - Drizzle generously with peanut dressing. Garnish each bowl with chopped cilantro and sesame seeds. Serve immediately or chill for a refreshing cold bowl.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when you really spent twenty minutes, which is the best kind of magic.
  • The peanut dressing is so good you'll find yourself drizzling it on everything else for weeks.
  • It's naturally vegan, gluten-free if you choose the right soy sauce, and genuinely fills you up without feeling heavy.
02 -
  • The dressing thickens as it cools, so make it slightly thinner than you think you want it, and it'll be perfect by the time you pour it over the warm bowls.
  • Don't skip rinsing the quinoa, because skipping it once taught me that grain tastes bitter in a way that no other ingredient can fix.
03 -
  • Toast your sesame seeds in a dry pan over medium heat for about two minutes, shaking often, and you'll unlock a depth of flavor that makes people ask what your secret ingredient is.
  • If you can't find good fresh lime, add an extra half teaspoon of rice vinegar instead, which keeps the dressing balanced without tasting like a substitution.
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