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thai quinoa bowl

Thai Quinoa Bowl

Are you looking for a good vegetarian recipe? If so, this Thai Quinoa Bowl is excellent! Not too spicy, a good amount of vegetables and simple to make!

Course Main Dish
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 to 6
Author Janssen Bradshaw


Quinoa Bowl:

  • 1 cup uncooked quinoa rinsed
  • 1 3/4 cups water
  • 2-3 carrots diced
  • 2 green onions chopped
  • 2 red orange, or yellow bell peppers
  • 1/2 cup chopped peanuts salted or unsalted
  • 1/4 cup chopped cilantro


  • 3 teaspoons peanut butter
  • 6 Tablespoons sweet Thai chili sauce I sometimes do half sweet and sour sauce
  • 3 Tablespoons rice vinegar
  • 3 Tablespoon canned coconut milk
  • 1 1/2 tablespoons brown sugar
  • 3 garlic cloves
  • 3 Tablespoons lime juice
  • 1/2 teaspoon ground ginger


  1. In a saucepan, combine the quinoa, water and diced carrots. Bring to a boil, then stir once, cover and let cook on very-low for 15 minutes. Remove from heat and let sit another couple of minutes, then fluff with a fork.
  2. Meanwhile, prepare the dressing. Melt peanut butter in the microwave or over the stove and then whisk together with all other dressing ingredients.
  3. Put the green onions, peppers, peanuts, and cilantro in a large mixing bowl. Add the quinoa/carrot mix when it's done, pour the dressing over the top and mix until the dressing is evenly coating the whole mixture.
  4. Serve warm or cold.
  5. (Add shredded chicken if you're so inclined. This non-vegan won't be offended).

Recipe Notes

(adapted from How Sweet It Is)