Thai Coconut Quinoa Bowl (Printable Version)

Creamy coconut quinoa topped with crisp vegetables and zesty peanut dressing for a satisfying healthy meal.

# The Ingredients You'll Need:

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

# Step-by-Step Instructions:

01 - Combine quinoa, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
02 - While quinoa cooks, slice the red bell pepper thinly, 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, and sesame oil. Add warm water one tablespoon at a time until dressing reaches smooth, pourable consistency.
04 - Divide cooked coconut quinoa evenly among four bowls. Top each with equal portions of prepared vegetables and edamame.
05 - Drizzle each bowl generously with peanut dressing. Garnish with chopped cilantro and sesame seeds. Serve immediately or chill for a cold bowl option.

# Additional Tips::

01 -
  • It comes together in 40 minutes, which means weeknight dinner without the stress or takeout expense.
  • The peanut dressing is dangerously good—it's become the secret weapon I use for tired salads and leftover vegetables.
  • Everything is customizable based on what you have, so it never feels like a chore to make.
  • It tastes even better the next day, making it perfect for meal prep without sacrificing flavor.
02 -
  • If your dressing breaks or looks separated, it usually means the water was too cold; warm it up slightly and whisk again to bring it back together.
  • The vegetables will start to wilt once dressed, so if you're making this ahead of time, keep the dressing separate and dress it right before eating.
  • Don't skip rinsing the quinoa—I learned this the hard way when my first batch tasted bitter and slightly off.
  • The peanut dressing thickens slightly as it cools, so if you're chilling the bowl, you might need to thin it with a bit more warm water just before serving.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on the bowl; that tiny step makes their nuttiness sing and feels like a gift to yourself.
  • If you want to add grilled tofu or tempeh for extra protein, cube and pan-fry them until they're crispy on the edges, then let them cool slightly before adding to the bowl so they stay textured.
  • A squeeze of fresh lime juice right over the finished bowl—not just in the dressing—adds a final bright note that ties everything together and prevents the flavors from tasting flat.
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