Pin It This Thai Coconut Quinoa Bowl is a vibrant, nourishing meal featuring creamy grains, crisp vegetables, and a zesty homemade peanut dressing. It is an ideal choice for a healthy lunch or dinner that satisfies with a variety of textures and bold flavors.
Pin It The combination of fluffy quinoa and crunchy edamame provides a satisfying plant-based protein source, while the homemade peanut dressing adds a savory, zesty finish to every bite.
Ingredients
- For the Coconut Quinoa: 1 cup quinoa, rinsed; 1 cup coconut milk (full-fat or light); 1 cup water; ½ teaspoon salt.
- Vegetables: 1 cup red bell pepper, thinly sliced; 1 cup carrot, julienned or shredded; 1 cup cucumber, thinly sliced; 1 cup purple cabbage, shredded; ½ cup edamame, cooked and shelled; 2 tablespoons fresh cilantro, chopped; 1 tablespoon sesame seeds.
- Peanut Dressing: ¼ cup creamy peanut butter; 2 tablespoons soy sauce (gluten-free if needed); 1 tablespoon rice vinegar; 1 tablespoon lime juice (fresh); 1 tablespoon maple syrup or honey; 1 teaspoon toasted sesame oil; 1–2 tablespoons warm water (as needed to thin).
Instructions
- Step 1: Cook the Quinoa
- Combine the quinoa, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Step 2: Prepare the Vegetables
- While the quinoa cooks, slice the bell pepper, julienne or shred the carrot, and slice the cucumber and cabbage. Cook the edamame if not already done.
- Step 3: Whisk the Dressing
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup or honey, and sesame oil. Add warm water, 1 tablespoon at a time, until the dressing is smooth and pourable.
- Step 4: Assemble the Bowls
- Divide the coconut quinoa among four bowls. Top each with an even amount of the prepared vegetables and edamame.
- Step 5: Garnish
- Drizzle the bowls generously with the peanut dressing. Garnish with chopped cilantro and sesame seeds.
- Step 6: Serve
- Serve immediately as a warm bowl, or chill in the refrigerator for a refreshing cold version.
Zusatztipps für die Zubereitung
For the fluffiest quinoa, always ensure you rinse the grains under cold water before cooking to remove any bitter saponins. Using full-fat coconut milk will provide a much richer texture compared to light coconut milk.
Varianten und Anpassungen
To make this recipe vegan, simply use maple syrup instead of honey in the dressing. For extra protein, you can add grilled tofu or tempeh. Feel free to substitute the vegetables with seasonal favorites or add a sprinkle of chopped roasted peanuts for extra crunch.
Serviervorschläge
This vibrant bowl pairs excellently with a crisp Sauvignon Blanc or a chilled glass of iced green tea. It can be served warm for a cozy dinner or cold as a refreshing lunch option.
Pin It With 390 calories and 12g of protein per serving, this Thai Coconut Quinoa Bowl is a balanced and flavorful choice for anyone looking for a wholesome, plant-forward meal.
Recipe FAQs
- → Can I make this bowl ahead of time?
Yes, the components store well separately for 3-4 days. Keep the quinoa and vegetables in airtight containers, and store the dressing separately. Add fresh garnishes like cilantro and sesame seeds just before serving.
- → Is this bowl gluten-free?
The bowl is naturally gluten-free when you use gluten-free soy sauce (or tamari) in the dressing. Always verify ingredient labels, especially for the soy sauce and any garnishes.
- → What protein options work well?
Edamame provides plant-based protein, but you can also add grilled tofu, tempeh, or cooked chickpeas. For non-vegetarian options, grilled chicken or shrimp pair beautifully with the Thai flavors.
- → Can I use other grains instead of quinoa?
Absolutely! Brown rice, couscous, or even cauliflower rice work well. Adjust cooking liquid and time according to the grain you choose. The creamy coconut preparation method works for most grains.
- → How do I store leftover peanut dressing?
Store the dressing in an airtight container in the refrigerator for up to one week. It may thicken when cold—simply whisk in a teaspoon of warm water to reach the desired consistency again.
- → What vegetables can I substitute?
Feel free to use any crisp, fresh vegetables. Shredded Brussels sprouts, snap peas, radishes, or julienned beets add great texture and color. Use what's in season or what you have on hand.