Peanut Sauce Quinoa Bowl
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It’s my birthday (week)! As I mentioned last week, we’re celebrating by hitting up a few different restaurants that we’ve been meaning to try in the Nashville area. Tonight we’re going to Kayne Prime which I’ve heard multiple people say is their all time favorite restaurant in Nashville. I’m pretty excited about that!
Tomorrow we’re going to Cochon Butcher for dinner. I wrote an article for Thrillist recently (it will be published this week, I think) where I interviewed some of the top chefs in Nashville and asked them what their favorite sandwich is in the city. Out of the 12 chefs that I interviewed, FOUR of them picked a sandwich from Cochon Butcher. SO, seeing as I’ve never been there before, I figured I needed to give it a try if so many of my favorite chefs are recommending it, right?
And then on Wednesday, we’re going to Chauhan Ale & Masala House which is owned by Maneet Chauhan. She’s easily one of my favorite Chopped judges and I’m really excited to eat at her restaurant!
I’ll be snapchatting ALL of this @bbritnell. Follow along if you want to see inordinate amounts of food snaps.
Alright. This Peanut Sauce Quinoa Bowl. This is the third recipe on the blog that I’ve added this Soy-Peanut Sauce to and it just might be my favorite! I originally planned to sauté all of the veggies and then (slightly out of laziness) decided to instead just add them in raw. BEST DECISION EVER! I’m a big fan of bowls like this where the quinoa and the sauce are nice and warm and cooked through but then the veggies are cold and fresh and crunchy. I’m a huge fan.
I may or may not have (selfishly) hid the last serving of this in the back of the fridge so that I could take it to lunch before Stephen saw it and ate it. It’s my birthday (week) so I can get away with that kind of thing :)
This is perfect for leftover quinoa. I NEVER know how much quinoa to make and I always end up cooking too little or too much. And since there’s nothing worse than cooking too little, I find myself just always cooking extra to be on the safe side. This bowl is perfect for that day old extra quinoa that you have in the fridge. Just chop up some fresh veggies, whip up the sauce (which literally takes about 2 minutes), and then mix it all together in what will probably be the BEST quinoa bowl that you have ever had!
I’m growing every single one of these veggies in my garden this spring/ summer and I anticipate that I’ll make a quinoa bowl very similar to this A LOT throughout the summer. (ps- I’m attempting to grow ALL of my plants from seeds this year and I’m kind of nervous about it. Wish me luck!).Print
- 1 cup of uncooked quinoa
- 2 cups of veggie broth
- 1 tablespoon of toasted sesame oil
- 2 tablespoons of peanut butter
- 1/2 tablespoon of rice vinegar
- 11/2 tablespoons of honey (can be substituted for agave for a vegan dish)
- 2–3 tablespoons of soy sauce. I use closer to 3
- 2 large garlic coves, minced
- 1 teaspoon of ginger, freshly grated
- 1 small zucchini chopped
- 2 carrots thinly sliced
- Half of a small bell pepper, chopped
- 1/2 cup of sugar snap peas, roughly chopped
- handful of bean sprouts
- 1/4 cup of cilantro
- For topping: Sprinkle of sesame seeds, peanuts, wedge of lime
- Cook the quinoa in the broth according to package instructions.
- Whisk together the oil, peanut butter, vinegar, honey, soy sauce, garlic, and ginger in a large bowl. Set aside.
- While the quinoa cooks, chop all of the veggies.
- Once the quinoa is cooked, assemble the quinoa bowl by mixing together the quinoa, carrots, peas, pepper, zucchini, sprouts, and cilantro. Top with sesame seeds, peanuts, and a squirt of fresh lime juice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes