Thai Coconut Quinoa Bowl

Experience a burst of tropical flavors with this Thai Coconut Quinoa Bowl. This vibrant, nourishing dish combines the richness of coconut-cooked quinoa with the fresh, crisp textures of colorful vegetables, all tied together by a zesty homemade peanut dressing. It is the perfect choice for a healthy lunch or a light, satisfying dinner.

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This bowl is not only visually stunning with its array of purple cabbage, orange carrots, and green cucumbers, but it also provides a balanced meal of complex carbohydrates and healthy fats. The addition of edamame ensures a good source of plant-based protein in 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)

Crisp vegetables, roast meats, bake snacks, and reheat leftovers quickly for easy, flavorful home cooking.

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Instructions

Step 1

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

While the quinoa cooks, prepare the vegetables: slice the bell pepper, julienne or shred the carrot, and slice the cucumber and cabbage. Cook the edamame if not already done.

Step 3

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

To assemble, divide the coconut quinoa among four bowls. Top each with an even amount of vegetables and edamame.

Step 5

Drizzle generously with peanut dressing. Garnish with chopped cilantro and sesame seeds.

Step 6

Serve immediately, or chill for a refreshing cold bowl.

Zusatztipps für die Zubereitung

For an added crunch, sprinkle the bowl with chopped roasted peanuts before serving. You can also substitute the suggested vegetables with your seasonal favorites to keep the dish fresh and varied throughout the year.

Varianten und Anpassungen

For a fully vegan option, ensure you use maple syrup instead of honey in the peanut dressing. If you are looking to increase the protein content, grilled tofu or tempeh make excellent additions to the bowl.

Serviervorschläge

This Thai Coconut Quinoa Bowl pairs beautifully with a crisp Sauvignon Blanc or a refreshing glass of iced green tea. It can be served immediately as a warm main dish or enjoyed later as a chilled salad.

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Whether you are serving this to guests or enjoying it as a quick weekday meal, the Thai Coconut Quinoa Bowl is a delicious way to incorporate more whole grains and fresh produce into your diet. Enjoy the vibrant colors and bold flavors of this wholesome dish.

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Recipe FAQs

→ Can I make this bowl ahead of time?

Yes, prepare the quinoa and vegetables up to 3 days in advance. Store the quinoa and vegetables separately in airtight containers. Keep the dressing in a separate jar and give it a good shake before assembling.

→ What protein options work well?

Beyond the edamame, try grilled tofu, tempeh, or baked tofu for added protein. Shredded chicken or grilled shrimp also complement the Thai flavors beautifully if you're not vegetarian.

→ Is this bowl spicy?

The base bowl is mild with no heat. Add sliced jalapeños, sriracha, or red pepper flakes to the peanut dressing if you enjoy spicy flavors. Adjust the heat level to your preference.

→ Can I use other grains?

Brown rice, couscous, or cauliflower rice work well as substitutes. Adjust cooking liquid and time according to the grain you choose. The coconut milk adds creaminess to any base grain.

→ How do I store leftovers?

Store components separately in the refrigerator for up to 4 days. The quinoa and vegetables maintain their texture best when kept apart. Add fresh dressing before serving leftover portions.

→ What vegetables can I substitute?

Any crunchy vegetables work wonderfully—try snap peas, radishes, shredded Brussels sprouts, or shredded beets. Use what's in season or what you have on hand for a custom bowl.