Beth Hayes

How to Make This

Quinoa Bowl

This filling Indonesian salad bowl of colorful raw veggies is served over warm quinoa with a spicy/sweet peanut butter dressing. Pour a Plaga Sauvignon Blanc or a Bintang beer and think of Bali’s warm seas and beautiful people.


The Category 5 Cookbook
Ingredient list for 2 servings

  • Spicy Peanut Sauce
  • ⅓ cup peanut butter
  • 1 tablespoon soy sauce
  • 2 tablespoons maple syrup
  • 3 tablespoons lime juice
  • 1 teaspoon Thai chilli sauce or 1/4 teaspoon red pepper flakes
  • 3-4 Tbsp water (to thin)
  •  
  • Salad Bowl
  • ½ cup white or red quinoa - rinsed & well drained
  • 2 cups sugar snap peas - cut in half
  • ½ medium red bell pepper - thinly sliced
  • 2 cups thinly shredded red cabbage
  • 2 whole carrots - thinly sliced with a knife or mandolin
  •  
  • Optional Garnishes
  • Cilantro
  • Lime wedges
  • Red pepper flakes

  • Heat a small saucepan over medium heat and add rinsed, drained quinoa. Heat for 3-4 minutes, stirring frequently, to remove excess liquid and add a nutty flavor to the quinoa.
  • Add 1 cup of water, stir, and bring to a low boil. Reduce heat to a simmer, cover, and cook for about 18-20 minutes or until all liquid is absorbed and quinoa is tender. Fluff with a fork, remove lid and set aside.
  • Make peanut sauce by adding peanut butter, soy sauce, maple syrup, lime juice, and Thai chilli sauce/red pepper flakes to a small mixing bowl; whisk to combine. Then add water 1 tablespoon at a time until semi-thick and pourable.
  • Taste and adjust flavor as needed, adding more soy sauce for saltiness, lime juice for acidity, maple syrup for sweetness, or chilli sauce/red pepper for heat. You want this to be a balance of tangy, sweet, salty, and spicy.
  • To serve, divide quinoa between 2 serving bowls and top with sugar snap peas, red bell pepper, red cabbage and carrots. Serve with peanut sauce and any additional toppings or garnishes.

Note: The spicy peanut sauce will keep for 4-5 days in the refrigerator.



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