• Dora Cavallo


I think it is a fact that food eaten in bowls tastes better. I don't want to get scientific about it, but maybe it has to do with the even distribution of sauce to ingredients. And when that sauce is Thai Peanut I'm a happy camper. This is week 4 of being shelter in place and several weeks since I've been to a grocery store. I don't know about you but I miss going food shopping. Now more than ever I see it as a privilege to have access to fresh food. We've been trying to use up what we have in our pantry and freezer, but this week I was craving freshness. I needed some balance to all the baking I've been doing!

This Thai Peanut Quinoa Bowl hit the spot. In fact, my husband said it's his favorite quinoa dish that I've made. I think it's mine too because it's a nice blend of textures and flavors. The best part is that it's easily adaptable to whatever veggies you may have on hand. And if you don't have quinoa, try it with your favorite grain. The one suggestion I would make is to double the sauce. I may be exaggerating, but it is truly tasty on everything. OK, just about everything. Over the past year, we've been moving towards a more plant based diet and this recipe is vegan and gluten free. I don't think I could cut out any food group, but being more mindful of what we eat and how it's produced has been a great change overall. Please stay safe, healthy and keep creating.


(serves 4)


  • 1 cup quinoa

  • 1/2 head purple cabbage, shredded

  • 1 cup carrot, grated

  • 1 cup snow peas, thinly sliced

  • 1/2 cup cilantro leaves and more for garnish

  • 1/3 cup roasted peanuts, roughly chopped

  • 1/2 red onion, thinly sliced

  • 2 tablespoons rice wine vinegar

  • 1 tablespoon brown sugar

  • 1/2 teaspoon salt


  • 1/4 cup natural peanut butter

  • 1/4 cup tamari

  • 2 tablespoons brown sugar

  • 1 tablespoon rice wine vinegar

  • 1 teaspoon sesame oil

  • 1 teaspoon red curry paste

  • 1/2 cup coconut milk

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground ginger

  • Juice of 1 lime

  • Hot chili sauce


  • Cook the quinoa according to the package directions and allow to cool.

  • Combine the red onion with the rice wine vinegar, brown sugar and salt in a small bowl. Toss to coat the onions evenly and set them aside.

  • While the quinoa is cooking, prepare the peanut sauce. Combine the peanut butter, tamari and coconut milk in a microwaveable bowl. Heat for 1 minute just until slightly warm. Add the remaining ingredients except the chili sauce and whisk until a smooth sauce is formed.

  • Once the quinoa is cooled to room temperature, combine it with the vegetables in a large bowl. Pour the peanut sauce over the vegetables and quinoa and toss until everything is evenly coated with the sauce. Sprinkle the peanuts over the top along with some extra cilantro. Serve with some chili sauce on the side.


  • instead of quinoa try rice, farro or couscous

  • if making this recipe ahead of time, reserve the peanuts so they don't get soggy and add them right before serving

  • make a double batch of the sauce and toss it with noodles or serve with your favorite grilled protein and veggies

For a printable version, click here.

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