From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Peanut Sauce Quinoa Bowl
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Instructions
1
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Cook the quinoa in the broth according to package instructions.
2
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Whisk together the oil, peanut butter, vinegar, honey, soy sauce, garlic, and ginger in a large bowl. Set aside.
3
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While the quinoa cooks, chop all of the veggies.
4
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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.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Sesame Oil Last 🔆Add toasted sesame oil to your peanut sauce in the final moments before serving to preserve its delicate, nutty aroma and prevent the volatile flavors from dissipating during cooking.
- Quinoa Absorption Secret 💧Use a 2:1 vegetable broth to quinoa ratio and let it sit covered for 5 minutes after cooking to ensure perfectly fluffy, separated grains that won't get mushy when tossed with the warm sauce.
- Raw Veggie Texture Timing ✂️Prep raw vegetables no more than 2 hours before serving and store them separately from the warm components to maintain their satisfying crunch and prevent them from wilting or absorbing excess moisture.
- Peanut Sauce Temperature Balance 🌡️Keep your peanut sauce warm (not hot) by gently reheating it over low heat just before assembly, as high temperatures can cause it to separate and break rather than coat the quinoa beautifully.
- Ginger-Garlic Infusion Technique 🧄Mince fresh ginger and garlic finely and bloom them in a small amount of warm broth for 30 seconds before mixing into your sauce to unlock their aromatic compounds and create a more cohesive, flavorful base.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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