Description
Enjoy a vibrant and nutritious Healthy Thai Coconut Quinoa Bowl featuring fluffy coconut-infused quinoa, crisp sautéed vegetables, and a creamy, tangy peanut sauce. This wholesome, vegetarian and gluten-free dish combines fresh flavors and textures for a satisfying main course perfect for any meal.
Ingredients
Scale
Quinoa Base
- 1 cup uncooked quinoa, rinsed
- 1 cup light coconut milk
- 1 cup vegetable broth
- 1 tablespoon olive oil
Vegetables
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup snap peas, trimmed
- 1 cup red cabbage, shredded
- 1/2 cup cucumber, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup roasted peanuts, chopped
Peanut Sauce
- 2 tablespoons natural peanut butter
- 1 tablespoon low-sodium soy sauce or tamari
- 1 tablespoon fresh lime juice
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon red pepper flakes (optional)
- 1-2 tablespoons warm water (to thin sauce, if needed)
Instructions
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa, light coconut milk, and vegetable broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pan, and let it simmer for 15 minutes or until the liquid has been absorbed and the quinoa is tender. Remove from heat and keep covered for an additional 5 minutes. Fluff the quinoa gently with a fork to separate the grains.
- Sauté the Vegetables: While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the thinly sliced red bell pepper, shredded carrots, and trimmed snap peas. Sauté for 4 to 5 minutes until the vegetables are just tender yet retain a crisp texture. Remove from heat and set aside.
- Prepare the Peanut Sauce: In a small bowl, whisk together the natural peanut butter, low-sodium soy sauce or tamari, fresh lime juice, grated ginger, minced garlic, honey or maple syrup, and red pepper flakes if using. Add a tablespoon or two of warm water to thin the sauce to a smooth, pourable consistency as needed.
- Assemble the Bowls: Divide the coconut quinoa evenly between serving bowls. Top with sautéed bell pepper, carrots, snap peas, shredded red cabbage, and sliced cucumber. Drizzle generously with the prepared peanut sauce, then sprinkle with chopped fresh cilantro, green onions, and chopped roasted peanuts for added crunch and flavor.
Notes
- For added protein, top the bowls with grilled tofu or shredded rotisserie chicken.
- These bowls can be meal prepped by storing the peanut sauce separately and assembling just before serving to preserve freshness.
- Substitute almond butter for peanut butter if you have a peanut allergy or prefer a different nut flavor.
