June 15, 2021

Quinoa Bowl

a collage of two photos of this recipe with a text overlay

This quinoa bowl makes the perfect lunch or dinner. It’s healthy, vegan, super easy to make, and packed with flavor. And it’s ready in just 25 minutes! 

a quinoa bowl with a hand holding a fork on a marble countertop

a quinoa bowl with a hand holding a fork on a marble countertop

Why This Recipe Works 

This bowl is the perfect combination of fluffy quinoa, crunchy vegetables, and a creamy peanut sauce. 

What I love most about this recipe (besides its awesome taste!) is how easy the preparation is. I usually make the quinoa in the Instant Pot while I cut up the vegetables. 

I wanted to create a Thai-inspired bowl, so I chose carrots, red bell pepper, edamame, cucumber, and red cabbage. Freshly chopped cilantro and green onions provide this bowl with even more flavor. 

For the sauce, I used an easy combination of peanut butter, sesame oil, soy sauce, garlic, lime juice, and a pinch of red pepper flakes. It’s super flavorful and the preparation couldn’t be much easier. 

From start to finish, you need only about 25 minutes, so this recipe is perfect for lunch or busy weeknights. 

What Goes Into This Recipe 

ingredients that go into this recipe on a marble countertop with labels

ingredients that go into this recipe on a marble countertop with labels

  • Edamame – I usually use frozen edamame. You can find them in well-stocked grocery stores or in Asian supermarkets. 
  • Sesame Oil – Don’t replace it with any other kind of oil. You need it for the right flavor. 
  • Peanut Butter – Use natural peanut butter without sugar. I used chunky peanut butter. 
  • Soy Sauce – For a gluten-free version, replace it with tamari. 

How To Make This Recipe 

Cooked quinoa in an Instant Pot bowl on a marble countertop

Cooked quinoa in an Instant Pot bowl on a marble countertop

1. Step: Cook the quinoa. Either use the instructions on the package to cook it on the stovetop or cook it in the Instant Pot. I usually cook it for 1 minute on high pressure with natural pressure release for 12 minutes. 

chopped up cucumber, bell pepper, carrots, and red cabbage on a cutting board

chopped up cucumber, bell pepper, carrots, and red cabbage on a cutting board

2. Step: While the quinoa is cooking, chop up the vegetables. Cut the carrots, the bell pepper, and the red cabbage into thin strips and the cucumber into cubes. Cook the frozen edamame in boiling water as directed on the package. 

ingredients for peanut sauce in a white and blue bowl before stirring

ingredients for peanut sauce in a white and blue bowl before stirring

peanut sauce in a white and blue bowl on a marble countertop

peanut sauce in a white and blue bowl on a marble countertop

3. Step: Make the peanut sauce. Combine all of the ingredients in a small bowl and stir well. 

quinoa, carrots, bell pepper, cucumber, and edamame in a grey bowl

quinoa, carrots, bell pepper, cucumber, and edamame in a grey bowl

4. Step: Serve the cooked quinoa with the vegetables and the peanut sauce in a bowl and sprinkle it with roughly chopped peanuts. 

Recipe Notes

  • Make sure to use unsweetened, natural peanut butter for the peanut sauce. 
  • If you want your sauce to be a bit spicier, adjust the amount of red pepper flakes or add a bit of sriracha. 
  • If you have a hard time finding edamame, you could replace them with peas. 
  • I usually prepare the quinoa in the Instant Pot (manual 1 minute on high pressure and 12 minutes of natural release). It’s super fluffy! 

FAQs:

How Long Does This Recipe Keep? 

Stored in an airtight container in the fridge, the quinoa bowl will last up to 3 days. It’s best to keep the sauce in a separate container. 

Could I Make It Ahead of Time? 

Yes, absolutely! I love chopping up the vegetables the night before for a quick and easy lunch. I recommend keeping the quinoa, the vegetables, and the peanut sauce in different containers in the fridge. 

a grey bowl with quinoa, vegetables, cilantro, and lime on a blue dish cloth with a fork

a grey bowl with quinoa, vegetables, cilantro, and lime on a blue dish cloth with a fork

Related Recipes 

I Love To Hear From You! 

I hope you like this quinoa bowl as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

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Sina

 

a quinoa bowl with a hand holding a fork on a marble countertop

Quinoa Bowl

This quinoa bowl makes the perfect lunch or dinner. It’s healthy, vegan, super easy to make and packed with flavor. And it’s ready in just 25 minutes! 

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Course: Entrées, Main Course, Salad

Cuisine: American

Diet: Vegan, Vegetarian

Prep Time: 10 mins

Cook Time: 15 mins

Servings: 4 people

Calories: 410kcal

Author: Sina

Ingredients

For The Quinoa Bowl:

For The Sauce:

Instructions

  • Cook the quinoa. Either use the instructions on the package to cook it on the stovetop or cook it in the Instant Pot. I usually cook it for 1 minute on high pressure with natural pressure release for 12 minutes. 
  • While the quinoa is cooking, chop up the vegetables. Cut the carrots, the bell pepper, and the red cabbage into thin strips and the cucumber into cubes. Cook the frozen edamame in boiling water as directed on the package. 

  • Make the peanut sauce. Combine all of the ingredients in a small bowl and stir well. 

  • Serve the cooked quinoa with the vegetables and the peanut in a bowl and sprinkle it with roughly chopped peanuts. 

Notes

  • Make sure to use unsweetened, natural peanut butter for the peanut sauce. 
  • If you want your sauce to be a bit spicier, adjust the amount of red pepper flakes or add a bit of sriracha. 
  • If you have a hard time finding edamame, you could replace them with peas. 
  • I usually prepare the quinoa in the Instant Pot (manual 1 minute on high pressure and 12 minutes of natural release). It’s super fluffy! 

Nutrition

Calories: 410kcal | Carbohydrates: 47g | Protein: 19g | Fat: 19g | Saturated Fat: 3g | Sodium: 251mg | Potassium: 920mg | Fiber: 10g | Sugar: 8g | Vitamin A: 6610IU | Vitamin C: 70mg | Calcium: 100mg | Iron: 4mg

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