Asian Inspired Quinoa Bowls with 5-Ingredient Peanut Sauce
Asian Quinoa Bowls with 5-Ingredient Peanut Sauce are packed with vibrant veggies and topped with the easiest peanut sauce ever. A new weeknight classic that just got simpler.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup quinoa (rinsed)
- ½ teaspoon kosher salt
- 2 cups broccoli florets
- 2 cups finely shredded cabbage
- 1 cup frozen (defrosted edamame)
- 1 cup shredded or grated carrot
- ⅓ cup natural peanut butter (at room temperature or melted)
- 1 garlic clove (finely grated or minced)
- 1 tablespoon pure maple syrup
- 4 tablespoons low-sodium (gluten-free tamari or soy sauce)
- 4 tablespoon rice vinegar or fresh lime juice
- ⅓ cup warm water
- Hot sauce to taste
Instructions
- 1
Place the quinoa along with just under 2 cups water and salt in a medium saucepan. Cover, bring to a boil, then turn to low and simmer 10 minutes.
- 2
Add the broccoli, cover and simmer on low an additional 5 minutes. Turn the heat off and allow to sit, covered, for 5 more minutes.
- 3
Meanwhile, in a medium bowl, make the peanut sauce by whisking together the peanut butter, garlic, maple syrup, tamari, rice vinegar or lime juice and warm water until very smooth.
- 4
Fluff the quinoa and broccoli with a fork. Add the quinoa, broccoli, cabbage, edamame, and carrots to a large bowl. Pour over the peanut sauce and stir to combine.
- 5
Top with hot sauce if desired, then serve immediately or store, covered, for up to 5 days.