Thai Coconut Quinoa Bowl

Experience a burst of tropical flavors with this Thai Coconut Quinoa Bowl. It is a vibrant, nourishing dish featuring creamy coconut-infused grains, a rainbow of crisp vegetables, and a zesty homemade peanut dressing that makes it perfect for a healthy lunch or satisfying dinner.

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This easy-to-prepare meal is as beautiful as it is delicious. With a preparation time of just 20 minutes and simple cooking steps, it’s an ideal choice for meal prepping or a quick weekday meal that doesn't compromise on nutrition.

Ingredients

• For the Coconut Quinoa: 1 cup quinoa, rinsed; 1 cup coconut milk (full-fat or light); 1 cup water; ½ teaspoon salt
• Vegetables: 1 cup red bell pepper, thinly sliced; 1 cup carrot, julienned or shredded; 1 cup cucumber, thinly sliced; 1 cup purple cabbage, shredded; ½ cup edamame, cooked and shelled; 2 tablespoons fresh cilantro, chopped; 1 tablespoon sesame seeds
• Peanut Dressing: ¼ cup creamy peanut butter; 2 tablespoons soy sauce (gluten-free if needed); 1 tablespoon rice vinegar; 1 tablespoon lime juice (fresh); 1 tablespoon maple syrup or honey; 1 teaspoon toasted sesame oil; 1–2 tablespoons warm water (as needed to thin)

Instructions

Step 1

Combine the quinoa, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Step 2

While the quinoa cooks, prepare the vegetables: slice the bell pepper, julienne or shred the carrot, and slice the cucumber and cabbage. Cook the edamame if not already done.

Step 3

In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup or honey, and sesame oil. Add warm water, 1 tablespoon at a time, until the dressing is smooth and pourable.

Step 4

To assemble, divide the coconut quinoa among four bowls. Top each with an even amount of vegetables and edamame.

Step 5

Drizzle generously with peanut dressing. Garnish with chopped cilantro and sesame seeds.

Step 6

Serve immediately, or chill for a refreshing cold bowl.

Zusatztipps für die Zubereitung

For an added layer of texture and crunch, consider sprinkling the bowls with chopped roasted peanuts before serving. Always remember to verify ingredient labels if you are preparing this dish for guests with allergies, particularly for peanuts, soy, and coconut.

Varianten und Anpassungen

To make this recipe strictly vegan, ensure you use maple syrup instead of honey in the peanut dressing. For those looking to increase their protein intake, grilled tofu or tempeh make excellent additions. You can also swap out the vegetables for any seasonal favorites you have on hand.

Serviervorschläge

This bowl is versatile enough to be served immediately while warm or chilled for a refreshing cold salad. To complete the meal, pair it with a crisp Sauvignon Blanc or a glass of chilled iced green tea.

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Enjoy this wholesome Thai Coconut Quinoa Bowl as a delicious way to incorporate more vibrant plants into your diet. Its balance of healthy fats, protein, and complex carbohydrates will keep you feeling energized throughout the day.

Recipe FAQs

→ Can I make this bowl ahead of time?

Absolutely. The quinoa and vegetables store well in the refrigerator for 3-4 days. Keep the dressing separate and add just before serving to maintain the crisp texture of the vegetables.

→ What can I substitute for peanut butter?

Almond butter, cashew butter, or sunflower seed butter all work beautifully. For a nut-free version, try tahini with a touch of maple syrup to balance the slight bitterness.

→ Is this bowl protein-rich enough for a main meal?

Quinoa provides about 8 grams of protein per serving, plus edamame adds another 4 grams. For extra protein, consider adding grilled tofu, tempeh, or shredded chicken as suggested in the notes.

→ Can I use other vegetables?

Certainly. Shredded Brussels sprouts, snap peas, shredded beets, or roasted sweet potato chunks all complement the coconut and peanut flavors. Use what's fresh and in season.

→ How do I prevent the quinoa from becoming mushy?

Rinse the quinoa thoroughly before cooking to remove bitter saponins. Use the exact liquid ratio specified, and let it sit covered off the heat for the full 5 minutes—this crucial step ensures fluffy, separate grains.

→ Is this suitable for meal prep?

Perfect for meal prep. Portion the cooled quinoa and vegetables into containers, store the dressing in a separate small jar, and combine when ready to eat. The flavors actually improve after marinating together.