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Fresh Thai Veggie Quinoa Bowl Recipe with Easy Tangy Peanut Dressing

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A fresh, flavorful, and fuss-free quinoa bowl featuring crisp Thai veggies and a tangy peanut dressing. Perfect for a quick, wholesome meal that balances crunch, creaminess, and zest.

Ingredients

Scale
  • 1 cup (170g) rinsed quinoa
  • 2 cups (480ml) water or vegetable broth
  • 2 medium carrots, shredded or julienned
  • 1 cup snap peas, fresh and trimmed
  • 1 medium red bell pepper, thinly sliced
  • 1 small cucumber, diced or sliced thin
  • 3 green onions, thinly sliced
  • ½ cup fresh cilantro, chopped
  • ¼ cup (60ml) natural creamy peanut butter
  • 2 tbsp soy sauce or tamari
  • 1 tbsp fresh lime juice (about half a lime)
  • 1 tbsp honey or maple syrup
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 2–3 tbsp warm water
  • Optional: ¼ tsp chili flakes or a dash of sriracha

Instructions

  1. Rinse 1 cup quinoa under cold water to remove bitterness. Combine quinoa with 2 cups water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in 1 teaspoon fresh lime juice and ½ teaspoon grated ginger.
  2. While quinoa cooks, shred or julienne 2 medium carrots, trim and slice 1 cup snap peas, thinly slice 1 red bell pepper and 3 green onions, dice 1 small cucumber, and chop ½ cup fresh cilantro. Set aside in a large mixing bowl.
  3. In a small bowl, whisk together ¼ cup creamy peanut butter, 2 tbsp soy sauce or tamari, 1 tbsp fresh lime juice, 1 tbsp honey or maple syrup, 1 tsp grated fresh ginger, and 1 minced garlic clove. Add 2-3 tbsp warm water gradually, whisking to reach a smooth, pourable consistency. Add chili flakes or sriracha if using.
  4. Add the cooked quinoa to the bowl of veggies. Pour the peanut dressing over the top and toss gently but thoroughly until everything is evenly coated. Taste and adjust seasoning with extra lime juice, soy sauce, or a pinch of salt if needed.
  5. Divide the quinoa bowl between plates or bowls. Garnish with extra cilantro or a sprinkle of chopped peanuts if desired. Optionally serve with a lime wedge.

Notes

Rinse quinoa well to avoid bitterness. Use warm water to thin the peanut dressing for a silky texture. Adjust lime juice and soy sauce gradually to balance flavors. Cook quinoa in advance for faster meal prep. Fresh herbs like cilantro enhance aroma and flavor. For vegan version, use maple syrup and tamari. Optional protein additions include grilled chicken, tofu, or shrimp.

Nutrition

Keywords: quinoa bowl, Thai recipe, peanut dressing, healthy meal, vegetarian, gluten-free, quick dinner, plant-based

Find it online: https://chloeplate.com/fresh-thai-veggie-quinoa-bowl-recipe-with-easy-tangy-peanut-dressing/