Description
A fresh and colorful grain bowl made with fluffy quinoa, crisp vegetables, edamame, and a creamy Thai peanut sauce. Perfect for meal prep and packed with plant-based protein and vibrant flavor.
Ingredients
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 red bell pepper, thinly sliced
- 1 cup shelled edamame, cooked
- 2 green onions, sliced
- 0.25 cup chopped fresh cilantro
- 0.25 cup chopped roasted peanuts
- 0.5 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- 2–4 tablespoons warm water, as needed
- Optional: 0.5 teaspoon chili garlic sauce or sriracha
Instructions
1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
2. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until liquid is absorbed.
3. Remove quinoa from heat and let it steam, covered, for 5 minutes. Fluff gently with a fork and set aside.
4. While quinoa cooks, prepare the vegetables by slicing, shredding, and chopping as directed.
5. In a bowl, whisk together peanut butter, soy sauce, sesame oil, lime juice, honey, ginger, and garlic.
6. Slowly whisk in warm water, one tablespoon at a time, until the sauce reaches a pourable but creamy consistency.
7. Taste the sauce and adjust sweetness, saltiness, or spice as desired.
8. To assemble, divide quinoa evenly between bowls.
9. Arrange vegetables over the quinoa in sections for visual appeal.
10. Drizzle generously with Thai peanut sauce.
11. Garnish with chopped peanuts, green onions, and fresh cilantro.
12. Serve immediately or store components separately for meal prep.
Notes
Use tamari to keep the recipe gluten-free.
Maple syrup can be used in place of honey for a vegan version.
Store bowl components separately for best texture when meal prepping.
Extra sauce can be refrigerated in an airtight container for up to 5 days.