Name: Thai Veggie Quinoa Bowls (Gluten-Free, Vegan) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1/2 cup broccoli (finely diced); 1/2 cup quinoa (cooked according to package directions); 1/2 small red onion (diced); 1/4 cup grated carrots; handful cilantro (chopped); 1/4 cup chopped green onions; 2 tablespoons peanuts (chopped); 1 lime (zest and juice, start with juice from half a lime, and add more if needed); 1 teaspoon sesame seeds; 1 tablespoon gluten free tamari; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 2 cloves garlic (minced); 1 inch piece of ginger (minced)

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Introduction

This vibrant Thai Veggie Quinoa Bowl is a fresh and healthy meal that’s both gluten-free and vegan. Packed with colorful vegetables and a tangy, flavorful dressing, it’s perfect for a light lunch or a satisfying dinner.

A white bowl filled with a colorful quinoa salad sits on a white marbled surface. The salad has several layers: the base is a mix of light beige and red quinoa grains with small green broccoli pieces scattered throughout. Thin orange carrot strips and chopped green onions add bright pops of color on top and mixed throughout. There are tiny bits of white nuts or seeds sprinkled over the salad, adding texture. Next to the bowl is a squeezed lime half and a silver fork lying on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup broccoli (finely diced)
1/2 cup quinoa (cooked according to package directions)
1/2 small red onion (diced)
1/4 cup grated carrots
Handful cilantro (chopped)
1/4 cup chopped green onions
2 tablespoons peanuts (chopped)

For the Dressing:

1 lime (zest and juice – start with juice from half a lime, add more if needed)
1 teaspoon sesame seeds
1 tablespoon gluten free tamari
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 cloves garlic (minced)
1 inch piece of ginger (minced)

Instructions

Step 1: In a large bowl, toss together the cooked quinoa, finely diced broccoli, diced red onion, grated carrots, chopped cilantro, green onions, and chopped peanuts until well combined.
Step 2: In a small bowl, whisk together the lime zest and juice, sesame seeds, gluten free tamari, sesame oil, rice vinegar, minced garlic, and minced ginger to create the dressing.
Step 3: Pour the dressing over the quinoa and vegetable mixture and stir thoroughly to coat all ingredients evenly.
Step 4: Taste and adjust lime juice or tamari as desired for more tang or saltiness. Serve immediately or chill for later.

Tips & Variations

Add diced cucumber or bell peppers for extra crunch and color.
Use toasted peanuts for a richer flavor.
Add a sprinkle of chili flakes or fresh sliced chili for heat.
Serve over mixed greens or with a side of steamed edamame for a fuller meal.

Storage

Store the quinoa bowl in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to preserve freshness. Reheat gently or enjoy cold straight from the fridge.

How to Serve

A white bowl filled with a colorful quinoa salad sits on a white marbled texture. The salad has mixed layers of small cooked quinoa grains in beige, light brown, and reddish shades, bright green broccoli florets, thin orange carrot strips, and chopped green onions. There are also small pieces of chopped nuts mixed throughout, adding texture and contrast. The bowl is placed near a squeezed lime half, and a fork is beside it on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of quinoa?

Yes, brown rice, couscous, or millet can be used, but cooking times and texture will vary.

Is this recipe nut-free?

This recipe contains peanuts, but you can omit them or substitute with seeds, like pumpkin or sunflower seeds, to keep it nut-free.