Thai Coconut Quinoa Bowl (Printable)

Creamy coconut quinoa with crisp vegetables and zesty peanut dressing in 40 minutes.

# What You 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 if needed
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 to 2 tablespoons warm water

# How to Make It:

01 - Combine quinoa, coconut milk, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - While quinoa cooks, slice the bell pepper thinly, julienne or shred the carrot, slice the cucumber and cabbage, and ensure edamame is cooked and shelled. Arrange prepared vegetables in separate portions.
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 one tablespoon at a time, whisking until dressing is smooth and pourable.
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 variation.

# Expert Tips:

01 -
  • It's a complete meal in one bowl—protein, healthy fats, and vegetables that actually taste exciting because of that addictive peanut dressing.
  • You can make it warm for comfort or chill it for a refreshing lunch that tastes even better the next day.
  • The ingredients are pantry-friendly and the prep is meditative, turning chopping vegetables into something almost relaxing.
02 -
  • Rinse your quinoa thoroughly before cooking—skip this step once and you'll understand why it matters, as unrinsed quinoa tastes slightly bitter and grainy.
  • The dressing thickness is everything; if it's too thick, it won't coat the vegetables, and if it's too thin, it runs off—add that warm water slowly and taste as you go.
  • Don't assemble the bowl more than an hour ahead if you're using raw vegetables, as they'll start to soften and release moisture that makes everything soggy.
03 -
  • Make the peanut dressing in a mason jar and shake it for a minute instead of whisking—it emulsifies beautifully and you can store it in the same jar.
  • Toast your sesame seeds in a dry pan for one minute before adding them; it brings out a deeper, nuttier flavor that makes people notice the difference.
  • If you can't find or don't like peanut butter, almond or tahini work just as well, and you'll have a completely different but equally delicious bowl.
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