Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}

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Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}

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This Thai Veggie Quinoa Bowl recipe is a perfect summer one pot meal. Full of crunchy flavors and a sharpy and tangy Asian inspired dressing. Healthy and delicious. Vegan and Gluten-Free too.
Thai-Veggie-Quinoa-Bowls-Recipe

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Today’s post is coming to you from the Split airport in Croatia. In a few D and I are flying to Iceland, the last country on our whirlwind 21 month backpacking trip.

Finishing our trip with country number 30 (or 32 if you officially count both Liechtenstein and Scotland as countries).

Iceland was never on the list but it just so happened that the cheapest flights back to Boston had a stop over in Reykjavik and so I extended a several hour layover to a week long last hoorah.

Why not right?

Iceland Air certainly lures you in with the cheap flights and no added fee extra stay, but I’m sure once we touch down we’ll be slapped in the face with absurdly outrageously expensive prices for just about everything imaginable.  Lonely Planet has already scared me by saying that groceries in Iceland are 3 times higher than those in the US, Australia and Europe (hopefully not combined).

We’ll deal with that later though.

Right now I’m excited, no ecstatic, over the moon if you will.

We are going on a PUFFIN watching tour tomorrow! Puffins!

Simply the most magical, adorable, creatures that have ever graced this Earth.

You know that fluffy friendly curious looking bird on that Puffins cereal box? Well we’ll be seeing them in person in just under 24 hours! On a side note if you haven’t tried the Puffins cereal – I highly recommend it. One of my college roommates introduced me to it and it was pretty much all I ate for breakfast my entire sophomore year in college.

This has long been a dream of Dave’s and we missed the chance to see them while we were in Scotland but I was pleasantly surprised to find out that Reykjavik has hour long boat excursions to nearby islands where the puffins will be.

We. can. not. wait.

SO excited! Dreams are about to come true around here.

While I can’t deny that I’m more excited about tomorrow’s tour than quinoa at the moment, I do love this Thai veggie quinoa bowl recipe almost as much as I love puffins so time for you to get excited!

Thai-Veggie-Quinoa-Bowls-Recipe

This one bowl recipe is packed with protein and healthy veggies with a sharp and tangy dressing. Minimal clean up, full of flavors and good for you. And ready in 30 minutes.

Win-win right?

I love the fluffiness of quinoa and the loud crunch of the veggies in this recipe. Carrots, broccoli, cilantro, green onions and red onions give this recipe that light summer freshness we all need in the hot weather.

The dressing is a simple mix of lime, sesame oil and seeds, soy sauce, rice vinegar, garlic and ginger. Yum yum yum.

Tell me you don’t love the smell of sesame oil and I won’t believe you.

It is downright one of my favorite foodie scents. Hmm, can’t get enough of it.

For a light summer one bowl meal you can’t go wrong with this vegan and gluten-free Thai veggie quinoa bowl recipe.

And now that I’ve gotten that off my chest my mind can wander back to… PUFFINS!

Thai-Veggie-Quinoa-Bowls-Recipe

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5.0 from 2 reviews
Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}
 
Prep time
Cook time
Total time
 
This Thai Veggie Quinoa Bowl recipe is a perfect summer one pot meal. Full of crunchy flavors and a sharpy and tangy Asian inspired dressing. Healthy and delicious. Vegan and Gluten-Free too.
Author:
Recipe type: Dinner
Serves: 2
Ingredients
  • ½ cup broccoli, finely diced
  • ½ cup quinoa, cooked according to package directions
  • ½ small red onion, diced
  • ¼ cup grated carrots
  • handful cilantro, chopped
  • ¼ cup chopped green onions
  • 2 tablespoons peanuts, chopped
  • For the Dressing:
  • 1 lime, zest and juice
  • 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
  1. In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.
  2. In a small bowl combine dressing ingredients.
  3. Pour dressing over quinoa and mix until combined.

This post was shared on: Melt in Your Mouth Mondays, Inspiration Monday, Mix It Up Monday, Mostly Homemade Mondays, Natural Living Mondays, , Hot Fun in the Summertime ,Totally Talented Tuesdays, Fat Tuesday,Share Your Stuff Tuesday, Tickle My Tastebuds Tuesday Fresh Foods Wednessday , Real Food Wednesdays, Gluten-Free Wednesdays, Wednesday Round Up, Allergy-Free Wednesdays, Wellness Wednesdays , Full Plate Thursdays, Simple Lives Thursday, Pennywise Platter Thursday, Simple Meals Friday Gluten Free Friday, Get Him Fed Fridays,

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Comments

    • Vicky says

      Aww thanks! Seeing the puffins was great — though they were pretty far away, thanks to a great zoom on our video camera we were able to get a few nice shots of them : )) Definitely a dream come true for my boyfriend : )

  1. Karen @ Lushious Eats says

    Wow, so lucky to be able to travel the world! :) This thai veggie bowl looks delish. Picture perfect :)

    • Vicky says

      Thanks Karen! It’s been quite the adventure, though it does feel good to be home for a bit with friends and family now : ) Hope you get to try out this recipe! Thanks for stopping by.

  2. Shirley @ gfe & All Gluten-Free Desserts says

    Wow, what a trip! Puffins and Iceland have been on our list! And this recipe looks fabulous. :-) Thanks so much for sharing on Gluten-Free Wednesdays!

    Shirley

    • Vicky says

      Both the puffins and Iceland are simply incredible and I highly recommend a trip to see the country! Glad you enjoyed the recipe : )

  3. Miz Helen says

    Thanks so much for sharing your Thai Veggie Quinoa Bowl with Full Plate Thursday. Hope you are having a fun day and come back soon!
    Miz Helen

  4. sharonn says

    Excited to make this recipe and I have a question! When you say “½ cup quinoa, cooked according to package directions” does that mean 1/2 a cup before it’s cooked (therefore about 1 cup cooked), or 1/2 a cup of cooked quinoa?

  5. Angi @ SchneiderPeeps says

    So, this might just be the most fun blog post I’ve ever read! I hope you posted some PUFFIN pics because I’m about to go looking for them. Thanks for sharing at Simple Lives Thursday and we hope to see you again this week. Oh, and I can’t wait to try this quinoa recipe. Looks delish!

    • Vicky says

      Thanks so much!!! : )) Hope you enjoy the dish! We were able to spot a bunch of puffins and they really are the most adorable creatures EVER!!!

  6. Miz Helen says

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
    Miz Helen

  7. Arleen says

    We are planning a trip to Iceland and the Faroe Islands in March 2015. How was the food in Iceland? Would it be easy to eat plant based?
    This Thai bowl looks great! Can’t wait to try it.

    • Vicky says

      I hope you have a great trip! Iceland is incredible. Unfortunately it is also insanely expensive! We mostly prepared our own food in shared kitchens at the hostels/guesthouses. The few times we did eat out we did see vegetarian friendly items on the menu so I think that you should be ok, but if you are staying at guesthouses/hostels they seems to all have shared kitchens where you would be able to cook for yourself in case the vegetarian options in the area are not so appealing.

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