Save My neighbor came back from a market trip with a bag of quinoa and a can of coconut milk, asking if I had any ideas. We stood in her kitchen tossing around flavors until the idea of a Thai-inspired bowl took shape. What started as improvisation turned into something we both made on repeat. The creamy quinoa base surprised us both with how much body it gave to raw vegetables and a quick peanut sauce.
I brought this to a potluck once, worried it might seem too plain next to casseroles and pasta bakes. Instead, three people asked for the recipe before we even cleared plates. One friend admitted she ate the leftover dressing straight from the jar the next morning. It became my go-to for gatherings where I know someone will have dietary restrictions.
Ingredients
- Quinoa: Rinsing it well prevents any bitter taste, I learned that the hard way on my first attempt.
- Coconut milk: Full-fat makes it creamier, but light works if you want something a little less rich.
- Red bell pepper: The sweetness balances the tangy dressing, and the color makes the bowl pop.
- Carrot: Julienned carrots add crunch and a slight earthiness that grounds all the bright flavors.
- Cucumber: It brings cool, crisp contrast, especially if you eat this bowl chilled.
- Purple cabbage: Adds color and a sturdy bite that holds up well even after a day in the fridge.
- Edamame: A little protein and a pop of green, plus they are fun to eat.
- Peanut butter: Creamy works best for a smooth dressing, but crunchy adds texture if you like surprise bits.
- Soy sauce: The salty backbone of the dressing, use tamari if you need it gluten-free.
- Lime juice: Fresh is key, bottled lime juice tastes flat and medicinal here.
- Maple syrup: Just enough sweetness to round out the tang and salt.
- Sesame oil: A few drops go a long way, it adds that toasty, nutty aroma.
- Cilantro: Some people love it, some hate it, I always put it on the side now.
- Sesame seeds: Toasted ones have more flavor, but raw works in a pinch.
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, cover, and let it simmer for 15 minutes until the liquid disappears. Let it rest covered for five minutes, then fluff it with a fork so every grain separates.
- Prep the Vegetables:
- While the quinoa cooks, slice your bell pepper thin, julienne or shred the carrot, and get the cucumber and cabbage ready. If your edamame is frozen, cook it quickly in boiling water and drain.
- Make the Peanut Dressing:
- Whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, and sesame oil in a small bowl. Add warm water a tablespoon at a time, whisking until it is smooth and drizzles easily.
- Assemble the Bowls:
- Divide the fluffy coconut quinoa into four bowls and arrange the vegetables and edamame on top in little piles or rows. Drizzle the peanut dressing generously over everything, then scatter cilantro and sesame seeds on top.
- Serve:
- Eat it right away while the quinoa is still warm, or cover and chill it for a cold lunch later. Both ways are excellent.
Save One evening I made this for myself after a long day and ate it on the couch with a podcast playing. The combination of textures and that peanut lime punch felt like a reset button. Since then, it has become my default comfort meal when I want something nourishing that does not require much thought.
Make It Your Own
Swap in whatever vegetables you have lingering in the crisper drawer, snap peas and radishes work beautifully. I have added roasted sweet potato cubes in the fall and it turned into something heartier. If you want more protein, grilled tofu or tempeh fits right in, or even a soft-boiled egg if you are not keeping it vegan.
Storing and Reheating
The quinoa and chopped vegetables keep well in separate containers for up to four days, and the dressing lasts even longer in a jar in the fridge. I like to assemble each bowl fresh so the vegetables stay crisp. If you are reheating the quinoa, add a splash of water or extra coconut milk and warm it gently on the stove.
Serving Suggestions
This pairs well with a cold glass of iced green tea or a crisp white wine if you are turning it into a dinner party situation. Sometimes I serve it alongside spring rolls or a light miso soup to make it feel like a full Thai-inspired spread.
- Top with chopped roasted peanuts for extra crunch and richness.
- Add a squeeze of sriracha or chili oil if you want some heat.
- Serve with lime wedges on the side so everyone can adjust the brightness to their taste.
Save This bowl has saved me on busy weeks and impressed guests on lazy weekends. It is proof that simple ingredients and a good dressing can turn into something you will crave on repeat.
Kitchen Guide
- → Is this bowl gluten-free?
Yes, simply use gluten-free soy sauce or tamari in the peanut dressing to make this completely gluten-free.
- → Can I make it vegan?
Absolutely. Substitute maple syrup for honey in the dressing, and ensure your soy sauce is vegan-friendly.
- → How long does it keep?
Store components separately in airtight containers for up to 4 days. Keep dressing separate and add just before serving.
- → What protein can I add?
Grilled tofu, tempeh, or roasted chickpeas work wonderfully. Even cooked chicken pairs well if you prefer.
- → Can I use other grains?
Brown rice or farro make excellent substitutes. Adjust cooking liquid and time according to grain package directions.