This quinoa bowl makes the perfect lunch or dinner. It’s healthy, vegan, super easy to make, and packed with flavor. And it’s ready in just 25 minutes!
Why This Recipe Works
This bowl is the perfect combination of fluffy quinoa, crunchy vegetables, and a creamy peanut sauce.
What I love most about this recipe (besides its awesome taste!) is how easy the preparation is. I usually make the quinoa in the Instant Pot while I cut up the vegetables.
I wanted to create a Thai-inspired bowl, so I chose carrots, red bell pepper, edamame, cucumber, and red cabbage. Freshly chopped cilantro and green onions provide this bowl with even more flavor.
For the sauce, I used an easy combination of peanut butter, sesame oil, soy sauce, garlic, lime juice, and a pinch of red pepper flakes. It’s super flavorful and the preparation couldn’t be much easier.
From start to finish, you need only about 25 minutes, so this recipe is perfect for lunch or busy weeknights.
What Goes Into This Recipe
- Edamame – I usually use frozen edamame. You can find them in well-stocked grocery stores or in Asian supermarkets.
- Sesame Oil – Don’t replace it with any other kind of oil. You need it for the right flavor.
- Peanut Butter – Use natural peanut butter without sugar. I used chunky peanut butter.
- Soy Sauce – For a gluten-free version, replace it with tamari.
How To Make This Recipe
1. Step: Cook the quinoa. Either use the instructions on the package to cook it on the stovetop or cook it in the Instant Pot. I usually cook it for 1 minute on high pressure with natural pressure release for 12 minutes.
2. Step: While the quinoa is cooking, chop up the vegetables. Cut the carrots, the bell pepper, and the red cabbage into thin strips and the cucumber into cubes. Cook the frozen edamame in boiling water as directed on the package.
3. Step: Make the peanut sauce. Combine all of the ingredients in a small bowl and stir well.
4. Step: Serve the cooked quinoa with the vegetables and the peanut sauce in a bowl and sprinkle it with roughly chopped peanuts.
Recipe Notes
- Make sure to use unsweetened, natural peanut butter for the peanut sauce.
- If you want your sauce to be a bit spicier, adjust the amount of red pepper flakes or add a bit of sriracha.
- If you have a hard time finding edamame, you could replace them with peas.
- I usually prepare the quinoa in the Instant Pot (manual 1 minute on high pressure and 12 minutes of natural release). It’s super fluffy!
FAQs:
How Long Does This Recipe Keep?
Stored in an airtight container in the fridge, the quinoa bowl will last up to 3 days. It’s best to keep the sauce in a separate container.
Could I Make It Ahead of Time?
Yes, absolutely! I love chopping up the vegetables the night before for a quick and easy lunch. I recommend keeping the quinoa, the vegetables, and the peanut sauce in different containers in the fridge.
Related Recipes
- One Pot Thai Quinoa
- Quinoa Black Bean Salad
- One Pan Mexican Quinoa
- Vegetarian Lettuce Wraps with Quinoa
- Vegan Burrito Bowl with Quinoa
I Love To Hear From You!
I hope you like this quinoa bowl as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Quinoa Bowl
Ingredients
For The Quinoa Bowl:
- 1 cup quinoa
- 2 carrots, cut into thin strips/sticks
- 1 red bell pepper, cut into thin strips
- 2 cups thinly sliced red cabbage
- 2 green onions, cut into rings
- 1/2 cup roughly chopped cilantro
- 1 cup frozen edamame
- 1/2 cucumber, cut into cubes
- 1/4 cup roasted peanuts
For The Sauce:
- 1/4 cup natural, unsweetened peanut butter
- juice from 1 lime
- 1 teaspoon maple syrup
- 2 teaspoons soy sauce
- red pepper flakes, to taste
- 1 clove of garlic, minced
- 3-4 tablespoons water
- 1/2 teaspoon sriracha (optional)
- 1 teaspoon sesame oil
Instructions
- Cook the quinoa. Either use the instructions on the package to cook it on the stovetop or cook it in the Instant Pot. I usually cook it for 1 minute on high pressure with natural pressure release for 12 minutes.
- While the quinoa is cooking, chop up the vegetables. Cut the carrots, the bell pepper, and the red cabbage into thin strips and the cucumber into cubes. Cook the frozen edamame in boiling water as directed on the package.
- Make the peanut sauce. Combine all of the ingredients in a small bowl and stir well.
- Serve the cooked quinoa with the vegetables and the peanut in a bowl and sprinkle it with roughly chopped peanuts.
Notes
- Make sure to use unsweetened, natural peanut butter for the peanut sauce.
- If you want your sauce to be a bit spicier, adjust the amount of red pepper flakes or add a bit of sriracha.
- If you have a hard time finding edamame, you could replace them with peas.
- I usually prepare the quinoa in the Instant Pot (manual 1 minute on high pressure and 12 minutes of natural release). It's super fluffy!
Nutrition
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