Thai Peanut Quinoa is a great lunch for warm Thai inspired lunch! It’s pretty simple to make, especially if you are spiralizing the carrot, zucchini and bell pepper.
Start by cooking your quinoa and setting it aside to cool. Then make your dressing. Whisk together peanut butter, sesame oil, tamarin, brown rice vinegar, and lime juice. Add a tablespoon or so of water until the dressing is a desired consistency. Make sure it is not too thick.
Now, it is time to stir fry the veggies. Start by adding the olive oil and broccoli to a hot pan. Cook for about 2 minutes.
Next, add in the spiralized carrots and cook for another 2 minutes.
Now, add in the bell pepper and zucchini.
Cook for a 3-5 more minutes until the bell peppers are slightly softened.
I almost forgot to add in the bamboo shoots! Luckily they don’t really need to be cooked, just warmed a bit.
Now its time to get your quinoa! Add the dressing and combine so the quinoa is evenly covered in dressing. I always like to add my dressing to just the quinoa first so that it is really well flavored.
Now mix in the cooked veggies and the raw spinach. Toss to combine. *Note: You can cook the spinach if you like, but i prefer mine raw!
Thai Peanut Quinoa
Cook Time: 15 minutes
Prep Time: 20 minutes
Total Time: 35 minutes
- 1 ½ cups of quinoa, uncooked
- 2 Tbsp olive oil
- 1 large head of broccoli, cut into bite size pieces
- 1 extra large carrot, sprialized (or two smaller grated)
- 1 large zucchini, spiralized
- 1 red bell pepper, spiralized (or thinly sliced)
- 1 8-oz can of sliced bamboo shoots, drained
- 2-3 cups fresh baby spinach
- ½ cup cilantro, chopped
- 1 cup bean sprouts
- ¼ cup peanuts
- lime wedges
- 4 tablespoons organic peanut butter, chunky
- 3 teaspoons toasted sesame oil
- 2 teaspoon gluten-free tamari
- 2 teaspoon brown rice vinegar
- Juice of half a lime
- 3-5 tablespoons water (to thin the dressing)
- Cook the quinoa according to package directions and set aside.
- In a large frying pan, heat olive oil and add broccoli. Cook for 2 minutes. Add carrots and cook for another minute. Then, add red bell peppers, zucchini, and bamboo shoots. Cook for another 3-4 minutes.
- To make dressing, combine all ingredients together, whisk. Add additional water if the dressing is still too thick.
- In a large bowl, add the quinoa and mix in dressing. Then mix in cilantro and cooked veggies.
- Serve topped with bean sprouts, peanuts, and a lime wedge
Recipe slightly adapted from Simply Quinoa