Thai Quinoa Bowl
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5 from 1 vote

Thai Quinoa Bowl

This Thai quinoa bowl is packed with fresh, crunchy veggies, plenty of spicy tofu (as an optional add-in), and generous drizzles of nutty ginger dressing. It's the perfect plant-powered meal, designed to both satisfy and nourish.
Author: Ashley


Quinoa Bowl

  • 1 cup uncooked red quinoa
  • 1 3/4 cups filtered water
  • 1 small head broccoli, washed and cut into small florets
  • 1 recipe spicy chili-garlic tofu (optional for added protein)
  • 1 cup frozen shelled edamame, thawed
  • 1 small head romaine or green leaf lettuce, washed, trimmed, and chopped
  • 1 medium carrot, peeled and then shaved into ribbons using a vegetable peeler
  • 1 red bell pepper, cored, seeded, and julienned
  • 1 small beet, peeled and cut into matchsticks
  • 1 small jicama root, peeled and cubed (optional)
  • 1/2 cup shredded red cabbage
  • Handful fresh cilantro, roughly chopped
  • Handful roasted cashews or sunflower seeds

Nutty Ginger Dressing

  • 1/4 cup creamy peanut butter, almond butter, tahini, or sunflower butter
  • 2 1/2 tablespoons reduced-sodium tamari or soy sauce or to taste
  • 1 tablespoon toasted sesame oil
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoons pure maple syrup
  • 1 teaspoon peeled and minced fresh ginger root


For the Quinoa Bowl

  • Thoroughly rinse the quinoa in a fine-mesh sieve or colander. Then, bring the water to a boil in a medium saucepan. Add the quinoa, return to a boil, and cook over medium heat for 10 to 12 minutes, uncovered, or until the quinoa has absorbed most of the water, stirring occasionally. Remove from the heat, fluff with a fork, cover, and let stand for 5 minutes.
  • Steam the broccoli in a steamer or steamer basket for 4 to 8 minutes, or until firm-tender. Strain off any excess water. Set aside.
  • Prepare the tofu, if using.
  • Chop and prepare the remaining bowl ingredients.

For the Dressing

  • Add the peanut butter, tamari, sesame oil, lime juice, maple syrup, and ginger to a medium bowl. Whisk together for 30-45 seconds. Please keep in mind that the dressing should be on the salty side—since we're not seasoning the quinoa or veggies, we need a little kick of sodium here to make all the flavors pop. Cover and refrigerate until ready to use.

To Assemble

  • Divide the quinoa between bowls. Top with the romaine, broccoli, tofu (if using), carrot, pepper, beet, jicama, cabbage, cilantro, and cashews. Drizzle with the dressing and serve immediately.