Thai Peanut Curry Quinoa Bowls

"A fresh and delicious gluten free and vegan meal"
-- @mgracebakeshop
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  • Recipe Card
Prep time 25mins
Cook time 20mins
Serves or Makes: 4-6

Recipe Card

For the Quinoa Bowl


  • 1 cup quinoa
  • 1/2 head purple cabbage, shredded
  • 1 cup carrot, grated
  • 1 cup snow peas, thinly sliced
  • 1/2 cup cilantro leaves
  • 1/3 cup roasted peanuts, chopped
  • 1/2 teaspoon salt
  • hot chili sauce

For the Peanut Sauce


  • 1/2 cup coconut milk
  • 1/4 cup peanut butter
  • 1/4 cup tamari
  • 2 tablespoons brown sugar
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon red curry paste
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground ginger
  • 1 lime, juiced

For the Pickled Onions


  • 1/2 cup red onion, thinly sliced
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt


  • Step 1

    Cook the quinoa according to the package directions and allow to cool.

  • Step 2

    In a small bowl, combine rice wine vinegar, sugar and salt. Whisk to combine and add onions. Toss to coat the onions evenly and set them aside.

  • Step 3

    While the quinoa is cooking, prepare the peanut sauce. Combine the peanut butter, tamari and coconut milk in a microwaveable bowl. Heat for 1 minute just until slightly warm. Add the brown sugar, rice wine vinegar, sesame oil, red curry paste, salt, ground ginger, and lime juice. Whisk until a smooth sauce is formed.

  • Step 4

    Once the quinoa is cooled to room temperature, combine it with the vegetables in a large bowl. Pour the peanut sauce over the vegetables and quinoa and toss until everything is evenly coated with the sauce. Sprinkle the peanuts over the top along with some extra cilantro. Serve with some chili sauce on the side.

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