Description
These Thai Peanut Veggie Bowls combine nutrient-packed quinoa and vibrant sautéed vegetables with a rich, creamy peanut sauce for a delicious and satisfying meal. The perfect balance of savory, tangy, and slightly sweet flavors makes this recipe an irresistible, wholesome dinner option that’s quick to prepare and great for any day of the week.
Ingredients
Scale
Grains
- 1 cup quinoa
- 2 cups water
Vegetables
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1 cup snap peas
Peanut Sauce
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
Others
- 2 tablespoons sesame oil
- Chopped peanuts for garnish
- Fresh cilantro for garnish
Instructions
- Rinse Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness and impurities, ensuring a clean and light grain base.
- Cook Quinoa: In a pot, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes or until all the water is absorbed and the quinoa is tender.
- Prepare Vegetables: While the quinoa cooks, heat sesame oil in a large pan over medium heat. Add the sliced red bell pepper, broccoli florets, shredded carrots, and snap peas, then sauté them for 5 to 7 minutes until they are tender-crisp, retaining their vibrant color and crunch.
- Make Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, minced garlic, and grated ginger until smooth and well combined, creating a flavorful and creamy sauce.
- Toss Ingredients: Add the cooked quinoa and sautéed vegetables to the bowl with the peanut sauce. Toss everything together gently but thoroughly so that the grains and veggies are evenly coated with the sauce.
- Serve and Garnish: Divide the peanut veggie mixture into bowls. Garnish with chopped peanuts and fresh cilantro for added texture and a fresh burst of flavor. Serve immediately and enjoy your Thai Peanut Veggie Bowls.
Notes
- Rinsing quinoa is essential to remove its natural bitter coating called saponin.
- For a spicier sauce, add a pinch of red pepper flakes or a dash of sriracha.
- To make it vegan, substitute honey with maple syrup or agave nectar.
- You can swap out the vegetables for any seasonal veggies like zucchini or mushrooms.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
