Save to Pinterest My kitchen window was wide open the first time I made this bowl, and the smell of coconut simmering with quinoa drifted into the neighbor's yard. She knocked twenty minutes later asking what I was cooking. That's how I knew this dish was something special. It's become my go-to whenever I need color, crunch, and comfort all in one plate. The peanut dressing alone has ruined me for store-bought anything.
I served this to a friend who swore she hated quinoa. She ate two bowls and asked for the recipe before she left. I think the coconut milk does something magical, turning each grain tender and just slightly sweet. The crunch from the cabbage and peppers makes every bite feel alive. It's one of those meals that proves healthy food doesn't have to be boring or bland.
Ingredients
- Quinoa: Rinse it well or it can taste bitter, I learned that the hard way on my second attempt.
- Coconut milk: Full-fat makes it richer, but light works beautifully if you want something lighter without losing that creamy texture.
- Red bell pepper: The sweetness balances the tangy dressing, and the color makes the bowl look like a painting.
- Carrot: Julienned carrots add crunch and a slight earthiness that grounds all the bright flavors.
- Cucumber: I use English cucumber because there are fewer seeds and it stays crisp longer in the fridge.
- Purple cabbage: Shredding it thin is key, thick pieces can be tough and take over the bowl.
- Edamame: Frozen works great, just thaw and toss, it adds protein and a pop of green.
- Peanut butter: Creamy blends into the dressing smoothly, but if you love texture, crunchy works too.
- Soy sauce: This is the salty backbone of the dressing, use tamari if you need it gluten-free.
- Lime juice: Fresh lime is non-negotiable, bottled juice just doesn't have the same brightness.
- Maple syrup: It rounds out the dressing with just enough sweetness to balance the tang and salt.
- Sesame oil: A little goes a long way, toasted sesame oil adds a nutty depth that makes everything taste more complex.
Instructions
- Cook the coconut quinoa:
- Combine quinoa, coconut milk, water, and salt in a saucepan and bring it to a boil, then lower the heat and let it simmer covered for 15 minutes. Once the liquid is gone, let it sit off the heat for 5 minutes before fluffing with a fork so every grain stays light and separate.
- Prep the vegetables:
- While the quinoa cooks, slice your bell pepper thin, julienne or shred the carrot, and get the cucumber and cabbage ready. If your edamame isn't cooked yet, boil it quickly and shell it, the multitasking here saves you time later.
- Make the peanut dressing:
- Whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, and sesame oil in a small bowl until smooth. Add warm water a tablespoon at a time until it's pourable but still thick enough to cling to the vegetables.
- Assemble the bowls:
- Divide the fluffy coconut quinoa into four bowls and top each with an even spread of all your prepped vegetables and edamame. This is where the bowl starts to look like a little edible garden.
- Dress and garnish:
- Drizzle the peanut dressing generously over each bowl, then sprinkle with cilantro and sesame seeds. Serve it right away while everything is fresh, or chill it if you prefer a cold lunch.
Save to Pinterest One Sunday I made a double batch and packed these bowls for lunch all week. By Wednesday, my coworkers were hovering around my desk asking what smelled so good. It became a running joke that I was holding out on them. Now I always make extra dressing because someone inevitably asks to try a spoonful.
Making It Your Own
This bowl is endlessly adaptable. I've added grilled tofu when I need more protein, and once I stirred in roasted sweet potato cubes because that's what I had on hand. In the summer, I throw in fresh mango or snap peas. In the fall, roasted Brussels sprouts and butternut squash make it heartier. The base stays the same, but the toppings shift with the season and whatever looks good at the market.
Storing and Serving
These bowls hold up beautifully in the fridge for up to four days. I store the quinoa, vegetables, and dressing in separate containers so everything stays fresh and crisp. When I'm ready to eat, I assemble a bowl and warm the quinoa if I want it hot, or eat it cold straight from the fridge. Either way, it tastes vibrant and satisfying. If you're serving guests, set out all the components and let everyone build their own bowl.
What to Pair It With
This bowl is filling enough to stand alone, but sometimes I serve it with a side of miso soup or a handful of rice crackers. A crisp Sauvignon Blanc complements the bright lime and peanut flavors, and iced green tea is perfect if you want something non-alcoholic. On lazy nights, I just pour myself sparkling water with a wedge of lime and call it done.
- For extra crunch, top with chopped roasted peanuts or cashews.
- A squeeze of sriracha or chili oil adds heat if you like a little kick.
- Leftover dressing is incredible on salads, noodles, or even as a dip for spring rolls.
Save to Pinterest This bowl has become my answer to the question of what to make when I want something nourishing but exciting. It never feels like a chore to put together, and it always leaves me feeling satisfied and a little bit proud.
Recipe Questions & Answers
- → Can I make this bowl ahead of time?
Absolutely. The coconut quinoa keeps well in the refrigerator for up to 4 days. Store vegetables and quinoa separately, then assemble when ready to serve. The peanut dressing can be made in advance and stored in a sealed container for up to a week.
- → What protein options work well with this bowl?
Beyond the edamame already included, you can add grilled tofu, tempeh, or shredded chicken. For extra protein without additional cooking, top with roasted peanuts or cashews. Chickpeas also make a great addition.
- → Is this bowl gluten-free?
Yes, when using gluten-free soy sauce (tamari) in the peanut dressing. All other ingredients, including quinoa and vegetables, are naturally gluten-free. Always check labels to ensure no cross-contamination.
- → Can I substitute the peanut butter?
You can use almond butter, cashew butter, or sunflower seed butter as alternatives. For a nut-free version, tahini works well, though the flavor profile will shift slightly. Adjust sweetness accordingly as different butters vary in natural sweetness.
- → How do I store leftovers?
Keep components separate in airtight containers in the refrigerator. The quinoa lasts 4-5 days, cut vegetables 3-4 days, and dressing up to a week. For best results, add dressing just before serving to maintain vegetable crispness.
- → Can I use other grains instead of quinoa?
Brown rice, farro, or couscous work well as substitutes. Adjust cooking liquid and time accordingly. The coconut milk technique works beautifully with rice, creating equally creamy results.