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Peanut Sauce Quinoa Bowl

  • Author: B. Britnell
  • Total Time: 40 minutes
  • Yield: 4 1x


  • 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)
  • 23 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


  1. Cook the quinoa in the broth according to package instructions.
  2. Whisk together the oil, peanut butter, vinegar, honey, soy sauce, garlic, and ginger in a large bowl. Set aside.
  3. While the quinoa cooks, chop all of the veggies.
  4. 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