Thai Vegetable Quinoa Bowl
A Thai Vegetable Quinoa Bowl makes for a flavorful lunch or light dinner. A delicious way to get back on track with a healthier diet!
This vibrant Quinoa Veggie Bowl has a variety of textures and a flavorful Asian dressing. You won’t even realize you’re eating a healthy, nutrient-packed dish.
Why You Must Make
New Year’s Day has come and gone. And maybe your resolutions have, too! Have your thoughts moved from healthy meals to choosing which outrageously decadent dessert to make on Valentine’s Day?
- If you’re watching your carbs, this is a healthy twist on rice bowls, using quinoa instead.
- Quinoa is a decent source of protein, it’s both filling and lower on the glycemic index than rice. Plus, edamame is another plant-based protein source.
- The addition of veggies provides additional nutritive value via fiber and vitamins.
- Finally, dressing this dish with a flavorful dressing with ginger, garlic, Sriracha, and cilantro made for a healthy quinoa bowl with an extraordinary flavor profile!
If you resolved to eat better in the new year, it’s not too late. I’m sharing a healthy, veggie-packed Thai Vegetable Quinoa Bowl that will leave you satisfied.
Frequently Asked Questions
Although you might think quinoa has three syllables, it is pronounced KEEN-wah.
Quinoa was a staple of the ancient Incan diet and was grown in South America.
This pseudo-grain/pseudo-cereal was thought to provide stamina for the Incan warriors as well as considered sacred.
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- 1 cup quinoa, rinsed and cooked in broth according to package instructions*
- 1 medium carrot, peeled and shredded
- ½ red bell pepper, cut into very thin, julienned strips
- ½ English cucumber, cut into quarters lengthwise, then very thinly sliced
- 1 cup shredded cabbage
- I cup frozen edamame, thawed
- ⅓ cup rice wine vinegar
- 2 teaspoons fresh lime juice
- 1 tablespoon fish sauce
- 1-2 tablespoons sriracha
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon finely grated ginger
- 1 tablespoon minced fresh cilantro, plus sprigs to garnish
- 1 ½ teaspoons toasted sesame oil
- ½ cup vegetable oil
- Add cooked quinoa to a serving bowl and set aside.
- Make the dressing by whisking together the rice wine vinegar, lime juice, sriracha, and honey. Add the garlic, ginger, and cilantro and mix to combine. Slowly whisk in the sesame and vegetable oil until an emulsion forms.
- Add about half of the dressing to the quinoa and toss to combine.
- Fill a salad bowl or plate with the quinoa, then arrange the vegetables on top. Garnish with cilantro if desired. Drizzle with more dressing to serve.
- Alternatively, you can serve this family style by topping the full portion of quinoa with all the vegetables and passing the dressing along with the serving bowl.
For a vegan version, use vegetable broth or salted water to cook the quinoa, substitute sugar for the honey, and omit the fish sauce. I used chicken broth.
Amount Per Serving: Calories: 308Total Fat: 23gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 13mgSodium: 506mgCarbohydrates: 17gFiber: 3gSugar: 7gProtein: 9g