Thai Coconut Quinoa Bowl (Printable Version)

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

# 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, 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 bell pepper thinly, julienne or shred carrot, slice cucumber and cabbage. Cook edamame if not already prepared.
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 cooked coconut quinoa evenly among four bowls. Top each portion with prepared vegetables and edamame in balanced amounts.
05 - Drizzle each bowl generously with peanut dressing. Garnish with chopped cilantro and sesame seeds. Serve immediately or chill for a refreshing cold bowl.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, making weeknight dinners feel less like a chore and more like a small gift to yourself.
  • The combination of textures—creamy coconut quinoa against crisp, cool vegetables—keeps your palate genuinely interested bite after bite.
  • One batch feeds four people or gives you lunch sorted for two days if you're eating solo, which is the kind of practical magic we all need.
02 -
  • Don't skip rinsing the quinoa—that bitter coating will haunt you through every bite if you ignore this small step.
  • The dressing needs to be warm to mix properly; if your peanut butter seizes up, add a splash of warm water and whisk more aggressively.
  • Assemble the vegetables and dressing right before eating if you're serving immediately, as the vegetables will weep liquid and dilute your dressing if left sitting too long.
03 -
  • Make extra dressing and store it in a jar for up to a week—it becomes your secret weapon for making any grain or salad suddenly Thai restaurant-quality.
  • If the quinoa seems to be cooking too fast and the liquid is disappearing, lower your heat immediately; burnt quinoa on the bottom of the pan will haunt you.
  • Warm the dressing slightly before serving with hot quinoa, as cold dressing against hot grains creates an odd temperature clash that disrupts the whole experience.
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