Crunchy Peanut Thai Quinoa Bowl

Make this healthy "salad" for a delicious, nutrient packed dinner. This dish is full of flavour with so many fresh ingredients. Make extra and have it for lunch all week! Quick and easy to prepare. Vegan and Gluten-free.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 3/4 cup uncooked quinoa
  • 1 1/2 cups water
  • 1 cup shredded cabbage
  • 1 red bell pepper diced
  • 1 carrot shredded
  • 2 green onions chopped
  • 1/2 cup cilantro chopped
  • 1/3 cup peanuts chopped

For the peanut sauce:

  • 1/4 cup natural peanut butter
  • 2 tsp fresh ginger grated
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp red wine vinegar
  • 1 tsp sesame oil
  • 1-2 tbsp water to thin if needed
  • 1/2 lime

Instructions

  1. Measure out your quinoa, and rinse it under cold water. Add to a pot with water, and bring to a boil. Once it starts to boil, turn the heat right down to low, and let it cook for 15-17 minutes.

    In the last 5 minutes of cooking the quinoa, add the shredded cabbage to the top of the quinoa, and place the lid back on. Remove from the heat once it's done cooking, and let it rest for 5-10 minutes.

  2. While the quinoa is cooking, shred the carrots, chop the red pepper, green onions, and cilantro. Place in a large bowl and set aside.

  3. When the quinoa and cabbage are done cooking, place in the bowl with the vegetables. Pour in the Thai ginger peanut sauce, and mix all of the ingredients together until well combined. Squeeze in the juice of half of a lime, mix one more time, and garnish with the chopped peanuts and cilantro.

To make the Thai ginger peanut sauce:

  1. In a small measuring cup or bowl, add the peanut butter, fresh ginger, soy sauce, honey, red wine vinegar and sesame oil. Stir until the sauce is smooth and creamy. If you want a thinner dressing, add 1-2 tbsp warm water.

    Note: If the dressing is hard to mix because of the honey and PB, pop in the microwave for 10-15 seconds. 

Recipe Notes

This salad can be served warm or cold. ServeĀ it for dinner, eat it all week for lunches, or bring it to a potluck as a delicious side! The flavours marry and come together the longer it sits.

You can also add more protein to this dish. Chicken and edamame would be great additions.

print