Save My coworker brought this to our potluck lunch last spring, and I watched everyone circle back for seconds. The way the creamy quinoa soaked up that tangy peanut sauce made me forget I was eating something so good for me. I asked for the recipe immediately, then made it three times that week trying to get the dressing just right. Now it's my go-to whenever I need something that feels indulgent but won't leave me sluggish. The crunch of fresh vegetables against the soft, coconut-scented grains is exactly what I crave when the weather warms up.
I started making this when I needed to use up half a can of coconut milk sitting in my fridge. I tossed it into the quinoa on a whim, and the kitchen smelled like a Thai restaurant within minutes. My partner walked in, sniffed the air, and asked what I ordered. When I told him I was just cooking quinoa, he didn't believe me until he saw the pot. That little trick turned plain grain into something I actually look forward to eating, and now I never make quinoa any other way.
Ingredients
- Quinoa: Rinsing it well removes the bitter coating and makes all the difference in flavor, so don't skip that step even if the package says pre-rinsed.
- Coconut milk: Full-fat gives the quinoa a richer, creamier texture, but light works beautifully if you want to keep it lighter without losing that subtle sweetness.
- Red bell pepper: The sweetness and color make the bowl pop, and thin slices give you that satisfying crunch in every forkful.
- Carrot: Julienned carrots add a slight sweetness and a sturdy bite that holds up even if you make this ahead.
- Purple cabbage: It brings color and a peppery crunch, plus it stays crisp longer than most greens if you're meal prepping.
- Edamame: These little guys add protein and a buttery texture that balances out the acidity of the dressing.
- Peanut butter: Creamy works best for a smooth dressing, and natural peanut butter gives it a deeper, less sweet flavor.
- Lime juice: Fresh lime is essential here, it brightens everything and cuts through the richness of the peanut butter and coconut.
- Sesame oil: Just a teaspoon brings a toasty, nutty depth that makes the dressing taste like it came from a restaurant.
Instructions
- Cook the coconut quinoa:
- Combine quinoa, coconut milk, water, and salt in a saucepan and bring it to a boil, then lower the heat and let it simmer covered for 15 minutes until the liquid disappears. Let it rest off the heat for 5 minutes so the grains finish steaming and get perfectly fluffy.
- Prep the vegetables:
- While the quinoa cooks, slice your bell pepper thin, julienne or shred the carrot, and cut the cucumber and cabbage into bite-sized pieces. If your edamame isn't cooked yet, boil it quickly in salted water for 3 to 4 minutes.
- Make the peanut dressing:
- Whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, and sesame oil in a small bowl until smooth. Add warm water a tablespoon at a time, whisking until it reaches a pourable consistency that coats the back of a spoon.
- Assemble the bowls:
- Divide the fluffy coconut quinoa into four bowls, then arrange the colorful vegetables and edamame on top in sections or scatter them for a more casual look. Drizzle the peanut dressing generously over everything, then finish with a sprinkle of cilantro and sesame seeds.
- Serve:
- Eat it right away while the quinoa is still warm and the vegetables are crisp, or chill it for an hour if you prefer a cold, refreshing bowl on a hot day.
Save I brought this to a friend's house when she was recovering from surgery and needed easy meals. She texted me two days later asking for the recipe, saying it was the first thing that actually tasted good and made her feel nourished at the same time. Now she makes it weekly and swears the leftovers taste even better the next day. Hearing that something I made helped someone feel a little more like themselves again reminded me why I love cooking for people in the first place.
Making It Your Own
This bowl is incredibly forgiving, so swap in whatever vegetables you have on hand or whatever looks good at the market. I've used snap peas, shredded zucchini, and even roasted sweet potato when I wanted something heartier. If you want more protein, add grilled tofu, tempeh, or even a soft-boiled egg on top. The base stays the same, but the toppings can change with the seasons or your mood, and it always works.
Storage and Meal Prep
I like to cook a big batch of coconut quinoa on Sunday and keep it in the fridge for quick lunches all week. Store the quinoa, vegetables, and dressing separately so nothing gets soggy, then assemble each bowl fresh when you're ready to eat. The dressing thickens in the fridge, so let it sit at room temperature for a few minutes or add a splash of water to loosen it up. Everything keeps well for up to four days, and honestly, the flavors meld together even more after a day or two.
Serving Suggestions
This bowl is a full meal on its own, but sometimes I serve it alongside spring rolls or a light miso soup if I'm feeding a crowd. A crisp Sauvignon Blanc or a cold glass of iced green tea pairs beautifully with the bright, nutty flavors. If you're making it for kids, serve the dressing on the side so they can control how much they want, and they'll be more likely to eat the vegetables.
- Sprinkle chopped roasted peanuts on top for extra crunch and richness.
- Add a squeeze of fresh lime right before serving to wake up all the flavors.
- If you like heat, stir a teaspoon of sriracha or chili garlic sauce into the dressing.
Save This bowl has become my answer to those nights when I want something nourishing but don't want to spend an hour in the kitchen. It's bright, satisfying, and always makes me feel like I'm taking good care of myself, even on the busiest days.
Recipe FAQ
- → Can I make this bowl ahead of time?
Yes, this bowl stores well. Prepare the quinoa and vegetables separately, then assemble when ready to serve. The peanut dressing can be made up to a week in advance and stored in the refrigerator.
- → What protein options work well with this bowl?
Grilled tofu, tempeh, or baked tofu add excellent protein. You could also add shredded chicken, grilled shrimp, or extra edamame for a protein boost.
- → Is the peanut dressing spicy?
The dressing is not inherently spicy but has a zesty, tangy flavor profile. Add sriracha, red pepper flakes, or fresh chili if you prefer some heat.
- → Can I use other grains instead of quinoa?
Absolutely. Brown rice, jasmine rice, or even cauliflower rice work well as alternatives. Adjust cooking time accordingly and use coconut milk for creaminess.
- → How do I make this completely nut-free?
Substitute the peanut butter with sunflower seed butter or tahini. Omit sesame seeds and replace with pumpkin seeds. Verify all ingredients are processed in nut-free facilities.
- → What vegetables can I substitute seasonally?
Shredded Brussels sprouts, thinly sliced radishes, snap peas, shredded beets, or roasted sweet potatoes make excellent seasonal additions while maintaining the bowl's vibrant character.