Save My neighbor brought me fresh cilantro from her garden on a Tuesday afternoon, and I had no idea what to do with the enormous bundle. I stood in front of my open fridge, staring at leftover quinoa and half a can of coconut milk, when the idea hit me. Twenty minutes later, I was eating straight from the bowl, standing at the counter, wondering why I had never thought to cook quinoa in coconut milk before. That happy accident turned into my most-requested weeknight dinner.
I made this for a potluck once, and three people asked for the recipe before I even sat down. One friend admitted she had never liked quinoa until she tried it cooked this way. The secret is the coconut milk, it transforms the grain from bland and boring into something you actually crave. I watched her go back for seconds, then thirds, and I felt quietly proud.
Ingredients
- Quinoa: Rinsing it well is non-negotiable, it removes the bitter coating that makes people think they hate quinoa.
- Coconut milk: Full-fat makes it richer, but light works beautifully if you want something a little less heavy.
- Red bell pepper: The sweetness balances the tangy dressing, and the color makes the bowl look like a painting.
- Carrot: Julienned carrots add crunch and a slight earthiness that grounds all the bright flavors.
- Cucumber: Use English cucumbers if you can, they are crispier and have fewer seeds.
- Purple cabbage: It holds up better than green and adds a gorgeous pop of color that does not wilt.
- Edamame: Frozen shelled edamame is a lifesaver, just run it under warm water and it is ready.
- Peanut butter: Creamy blends into the dressing smoothly, but crunchy adds texture if you are feeling adventurous.
- Soy sauce: This is where the saltiness comes from, so taste as you go.
- Lime juice: Fresh is everything here, bottled lime juice tastes flat and sad.
- Maple syrup: It rounds out the dressing and keeps it from being too salty or sour.
- Sesame oil: A little goes a long way, it adds that nutty aroma that smells like a restaurant kitchen.
Instructions
- Cook the coconut quinoa:
- Combine quinoa, coconut milk, water, and salt in a saucepan and bring it to a boil, then lower the heat and cover it. Let it simmer quietly for 15 minutes, then turn off the heat and let it sit covered for 5 more minutes before fluffing it with a fork.
- Prep the vegetables:
- Slice, julienne, and shred everything while the quinoa cooks. I like to line up all my vegetables on the cutting board like a little rainbow before I start assembling the bowls.
- Make the peanut dressing:
- Whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, and sesame oil in a small bowl. Add warm water one tablespoon at a time until it is smooth and drizzles easily off the whisk.
- Assemble the bowls:
- Divide the fluffy coconut quinoa among four bowls and arrange the vegetables on top in neat sections or toss them together. Either way looks beautiful and tastes the same.
- Finish and serve:
- Drizzle the peanut dressing generously over each bowl, then sprinkle with cilantro and sesame seeds. Serve it warm, or let it chill in the fridge for a cold lunch the next day.
Save My husband used to say he did not like grain bowls until I made this one on a night he came home exhausted. He ate in silence, then looked up and said it tasted like vacation. I think he meant the coconut and lime reminded him of the beach, but I also think he just needed something bright and nourishing. Either way, he asks for it at least once a week now.
Storing and Making Ahead
The quinoa keeps in the fridge for up to four days, and the dressing lasts even longer in a sealed jar. I prep the vegetables the night before and store them in separate containers so they stay crisp. When I am ready to eat, I just assemble and drizzle, and lunch is ready in two minutes.
Customizing Your Bowl
This bowl is incredibly forgiving and welcomes whatever you have on hand. I have added roasted sweet potato, grilled tofu, shredded rotisserie chicken, and even leftover roasted broccoli. Once, I used almond butter instead of peanut butter in the dressing, and it was just as good. The base stays the same, but the toppings can change with the seasons or your mood.
Serving Suggestions
I love serving this with iced green tea on hot days or a crisp white wine when I want to feel a little fancy. It also travels well, so I pack it in mason jars for picnics or work lunches. The dressing goes in the bottom, then the quinoa, then the vegetables on top, and when you are ready to eat, you just shake it up.
- Top with chopped roasted peanuts for extra crunch and richness.
- Add a soft-boiled egg if you want more protein and a creamy yolk to mix in.
- Serve with lime wedges on the side for anyone who loves extra brightness.
Save This bowl has become my answer to the question of what to make when I want something healthy that actually excites me. I hope it becomes that for you too.
Kitchen Guide
- → Can I make this bowl ahead of time?
Absolutely. The quinoa and vegetables can be prepped up to 3 days in advance. Store the quinoa and vegetables separately in airtight containers. Keep the dressing in a jar and shake before serving. Assemble when ready to eat.
- → What protein additions work well?
Grilled tofu, baked tempeh, or shredded chicken make excellent protein additions. You can also increase the edamame to 1 cup for extra plant-based protein. Add these when assembling the bowls.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 4 days. The quinoa and vegetables maintain their texture well. Keep the dressing in a sealed jar. Bring chilled ingredients to room temperature before assembling.
- → Can I use other grains instead of quinoa?
Yes, brown rice, farro, or cauliflower rice work as substitutes. Adjust cooking liquid and time according to the grain you choose. The coconut milk pairs beautifully with most whole grains.
- → Is the peanut dressing necessary?
The dressing creates the signature Thai flavor profile, but you could substitute with a tahini-lime dressing or coconut-cashew cream. Adjust seasonings to maintain the balance of salty, tangy, and slightly sweet notes.
- → What vegetables can I use?
Feel free to swap with shredded broccoli, snap peas, shredded radishes, or thinly sliced kale. Seasonal vegetables like roasted sweet potato in autumn or fresh mango in summer add variety while maintaining the bowl's vibrant character.