Thai Coconut Quinoa Bowl (Printable)

Creamy coconut quinoa with crisp vegetables and zesty peanut dressing

# What You Need:

→ Coconut Quinoa

01 - 1 cup quinoa, rinsed
02 - 1 cup coconut milk, full-fat or light
03 - 1 cup water
04 - ½ teaspoon salt

→ Vegetables

05 - 1 cup red bell pepper, thinly sliced
06 - 1 cup carrot, julienned or shredded
07 - 1 cup cucumber, thinly sliced
08 - 1 cup purple cabbage, shredded
09 - ½ cup edamame, cooked and shelled
10 - 2 tablespoons fresh cilantro, chopped
11 - 1 tablespoon sesame seeds

→ Peanut Dressing

12 - ¼ cup creamy peanut butter
13 - 2 tablespoons soy sauce, gluten-free
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon fresh lime juice
16 - 1 tablespoon maple syrup
17 - 1 teaspoon toasted sesame oil
18 - 1 to 2 tablespoons warm water

# Directions:

01 - Combine quinoa, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
02 - While quinoa cooks, slice bell pepper thinly, julienne or shred carrot, slice cucumber and cabbage. Cook edamame if not already prepared.
03 - In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, and sesame oil. Add warm water one tablespoon at a time until dressing is smooth and pourable.
04 - Divide cooked coconut quinoa evenly among four bowls. Top each bowl with equal portions of vegetables and edamame.
05 - Drizzle peanut dressing generously over each bowl. Garnish with chopped cilantro and sesame seeds. Serve immediately or chill for a cold bowl option.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality but comes together in under 40 minutes on a busy weeknight.
  • The coconut-soaked quinoa has this buttery richness that makes you feel like you're treating yourself, not punishing yourself with health food.
  • You can batch-prep the vegetables on Sunday and eat bowls all week without them tasting tired or repetitive.
02 -
  • If your dressing breaks or gets too thick, don't panic—just whisk in more warm water a teaspoon at a time until it smooths out again, which teaches you that dressings are more forgiving than they look.
  • The vegetables will release their water as the bowl sits, so if you're prepping ahead, keep them separate from the quinoa until the last minute or they'll turn everything soggy.
03 -
  • Make a double batch of dressing because you'll find yourself drizzling it on other bowls, salads, and grain dishes all week once you taste how good it is.
  • If edamame feels fussy, substitute with chickpeas or white beans and the bowl becomes equally satisfying and gains more protein.
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