Thai Peanut Quinoa Bowls

$To create a tasty Thai Peanut Quinoa Bowl, you'll need the following main ingredients: - 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1/2 cup cucumber, diced - 1/2 cup edamame, shelled - 1/4 cup chopped green onions - 1/4 cup fresh cilantro, chopped - 1/4 cup roasted peanuts, chopped - Salt and pepper to taste These ingredients give your bowl a colorful look and a mix of crunch and flavor. Quinoa serves as the base, while fresh veggies add nutrition and taste. Now, let's talk about the peanut sauce. It’s the star of the dish! Here’s what you need: - 1/3 cup natural peanut butter - 2 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 tablespoon water (more if needed for consistency) - 1 teaspoon grated ginger - 1 garlic clove, minced This sauce is rich and creamy. The peanut butter pairs well with the sweet and salty notes from honey and soy sauce. Using good ingredients makes a big difference. Here are some tips: - Quinoa: Choose organic quinoa if possible. It has better flavor and quality. - Fresh Veggies: Use fresh, crunchy vegetables. They add texture and taste. - Natural Peanut Butter: Look for peanut butter with no added sugar or oils. This keeps it healthy. - Honey or Maple Syrup: Use pure honey or real maple syrup. Avoid processed versions for better flavor. Good quality ingredients will make your Thai Peanut Quinoa Bowls shine. Enjoy the cooking and the eating! {{ingredient_image_1}} Start by rinsing 1 cup of quinoa under cold water. This step removes any bitter taste. Next, combine the rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring it to a boil over high heat. Once it boils, lower the heat to simmer. Cover the pot and let it cook for about 15 minutes. When the quinoa is fluffy and the liquid is absorbed, remove it from heat. Keep it covered for 5 minutes to let it steam. While the quinoa cooks, prepare the peanut sauce. In a small bowl, add 1/3 cup of natural peanut butter, 2 tablespoons of soy sauce, and 2 tablespoons of honey or maple syrup. Then, add 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, and 1 tablespoon of water. Mix in 1 teaspoon of grated ginger and 1 minced garlic clove. Whisk until smooth. If the sauce is too thick, add more water until you reach your desired consistency. In a large serving bowl, combine the cooked quinoa with 1 cup of shredded carrots, 1 thinly sliced red bell pepper, 1/2 cup of diced cucumber, 1/2 cup of shelled edamame, 1/4 cup of chopped green onions, and 1/4 cup of chopped fresh cilantro. Toss everything together gently. Drizzle the peanut sauce over the quinoa and veggies. Toss again until all the ingredients are well-coated. Season with salt and pepper to taste. Finally, top with 1/4 cup of chopped roasted peanuts for a nice crunch. To cook quinoa just right, start with rinsed quinoa. This step removes bitter flavors. Use a medium saucepan for cooking. Combine one cup of quinoa with two cups of water or vegetable broth. Bring it to a boil over high heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa should absorb all the liquid and become fluffy. After cooking, let it sit, covered, for five more minutes. This resting time makes it even better. The peanut sauce is key to this dish. To make it smooth, combine all the sauce ingredients in a bowl. Use 1/3 cup of natural peanut butter, soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Mix well until it is creamy. If the sauce is too thick, add more water, one tablespoon at a time. Keep mixing until you reach your desired thickness. A good consistency coats the quinoa and veggies nicely. Presentation makes this dish pop! Serve the quinoa mix in individual bowls. Drizzle extra peanut sauce on top for flavor. Add a sprinkle of chopped cilantro and peanuts for crunch. You can also serve it with lime wedges for a zesty kick. This dish is colorful and full of nutrients, making it perfect for any meal. Enjoy your creation! Pro Tips Rinse the Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, saponin, which can taste bitter. Customize Your Veggies: Feel free to add or substitute any of your favorite vegetables. Broccoli, snap peas, or even avocado work great! Make it Ahead: This dish is perfect for meal prep! Store the quinoa and veggies separately from the peanut sauce to keep them fresh. Adjust the Sauce: If you prefer a spicier kick, add a dash of sriracha or red pepper flakes to the peanut sauce for an extra flavor boost. {{image_2}} You can add protein to your Thai Peanut Quinoa Bowls easily. Chicken is a great choice. Just grill or sauté it until it is cooked through. Cut it into bite-sized pieces and mix it in. If you want a plant-based option, use firm tofu. Press and cube the tofu, then pan-fry it until golden. Both options will give you a hearty meal. Feel free to change the veggies in your bowls. Broccoli, snap peas, or bell peppers work well. You can also use spinach or kale for added greens. Just make sure to chop them into small pieces for easy eating. This keeps your bowls colorful and full of flavor. To keep your meal vegan, replace honey with maple syrup. For a gluten-free meal, use tamari instead of soy sauce. Quinoa itself is gluten-free, making it a great base. These swaps let everyone enjoy a tasty bowl without worry. To store your Thai Peanut Quinoa Bowls, place them in an airtight container. Make sure to cool the dish to room temperature first. This helps keep it fresh. You can store leftovers in the fridge for up to four days. If you want to keep them longer, consider freezing them. Just remember to separate the peanut sauce to keep the flavors fresh. When you are ready to enjoy leftovers, reheat them gently. Use the microwave or a stovetop pan. If using the microwave, heat in short bursts. Stir in between to warm evenly. If you find the quinoa a bit dry, add a splash of water or extra peanut sauce. This helps bring back the creaminess. Most ingredients in your Thai Peanut Quinoa Bowls have a good shelf life: - Quinoa: Can last for two to three years in a cool, dry place. - Peanut Butter: It stays fresh for six to nine months after opening. - Fresh Veggies: Use them within a week for best taste. - Sauces: Homemade peanut sauce can last up to a week in the fridge. Keeping track of these details helps you enjoy this dish at its best! Yes, you can prepare this recipe in advance. Cook the quinoa and chop the veggies. Store them separately in the fridge. Combine them when you are ready to eat. The flavors remain fresh and tasty! If you want a substitute for quinoa, try brown rice or farro. These grains add a nice texture. You can also use cauliflower rice for a low-carb option. Each choice changes the dish a bit but keeps it yummy. Yes, you can make the sauce without peanut butter. Use sunflower seed butter or almond butter instead. These options create a similar taste. Just remember, they may change the flavor slightly but will still be good! To add spice, include sliced jalapeños or red pepper flakes. You can also use a spicy peanut butter. Experiment with the heat until it suits your taste. A little spice can take the dish to a new level! These Thai Peanut Quinoa Bowls are easy and delicious. We covered key ingredients like quinoa and peanut sauce, and tips on choosing fresh items. I shared step-by-step cooking methods and how to combine them perfectly. You can add proteins or vegetables to suit your taste. Store your leftovers well for future meals. Finally, remember, you can adjust this dish, making it spicy or meal-prepped. Enjoy your cooking and the tasty results!$

Thai Peanut Quinoa Bowls

A colorful and nutritious bowl featuring quinoa, fresh vegetables, and a creamy peanut sauce.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Thai

Servings 4

Calories 400 kcal

Ingredients

1 cup quinoa, rinsed
2 cups water or vegetable broth
1 cup shredded carrots
1 medium red bell pepper, thinly sliced
0.5 cup cucumber, diced
0.5 cup edamame, shelled
0.25 cup chopped green onions
0.25 cup fresh cilantro, chopped
0.25 cup roasted peanuts, chopped
to taste salt and pepper

Instructions

In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil.
Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
Meanwhile, in a small bowl, whisk together all the peanut sauce ingredients until smooth. Adjust with more water if a thinner consistency is desired.
In a large serving bowl, combine the cooked quinoa with the shredded carrots, red bell pepper, cucumber, edamame, green onions, and cilantro. Mix well.
Drizzle the peanut sauce over the quinoa and vegetable mixture. Toss gently to combine, ensuring everything is well-coated.
Season with salt and pepper to taste, and top with chopped roasted peanuts for added crunch.

Notes

Serve in individual bowls, drizzling extra peanut sauce on top and garnishing with a sprinkle of chopped cilantro and peanuts.

Keyword healthy, peanut sauce, quinoa, vegetarian