Peanut Sauce Quinoa Bowl

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.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 Servings

Calories: 277 kcal per serving

Ingredients

1 cup - quinoa
2 cups - vegetable broth
1 tbsp - toasted sesame oil
2 tablespoons - peanut butter
½ tbsp - rice vinegar
1 ½ tablespoons - honey
3 tablespoons - soy sauce
2 cloves - garlic
1 tsp - ginger
1 - zucchini
2 - carrots
½ - bell pepper
½ cup - sugar snap peas
1 handful - bean sprouts
¼ cup - cilantro
For topping:

Instructions

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.

Nutrition