Thai Coconut Quinoa Bowl (Printable)

Creamy coconut quinoa topped with crisp vegetables and zesty peanut dressing

# Components:

→ 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 gluten-free soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon fresh lime juice
16 - 1 tablespoon maple syrup or honey
17 - 1 teaspoon toasted sesame oil
18 - 1–2 tablespoons warm water, as needed

# Method:

01 - Combine quinoa, coconut milk, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
02 - While quinoa cooks, slice the red bell pepper, julienne or shred the carrot, slice the cucumber and purple cabbage. Cook edamame if not already done.
03 - In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup or honey, and sesame oil. Add warm water 1 tablespoon at a time until dressing reaches smooth, pourable consistency.
04 - Divide coconut quinoa equally among four bowls. Top each with an even portion of sliced and shredded vegetables and edamame.
05 - Drizzle generously with peanut dressing. Garnish with chopped cilantro and sesame seeds. Serve immediately or chill for a refreshing cold bowl.

# Expert Advice:

01 -
  • It tastes like takeout but comes together faster than delivery would arrive.
  • The coconut quinoa is so flavorful you'll want to make extra just to eat it plain.
  • Every bite has texture, from creamy to crunchy to crisp, so it never gets boring.
  • The peanut dressing doubles as a dip, and you'll find yourself putting it on everything.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a slightly bitter, soapy taste that no amount of coconut milk can hide.
  • Add the warm water to the dressing slowly, because peanut butter can go from thick to runny in one extra tablespoon.
  • Let the quinoa rest covered after cooking so it absorbs every drop of liquid and doesn't turn out mushy or wet.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on, it brings out a deeper, nuttier flavor that's worth the extra minute.
  • Use a vegetable peeler to make long, thin ribbons of carrot and cucumber for an even prettier presentation that feels fancy but takes no extra effort.
  • If your peanut butter is too thick or natural and separated, microwave it for 10 seconds before whisking to make the dressing come together faster and smoother.
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