Thai Veggie Quinoa Bowl recipe is a perfect summer one pot meal. Full of crunchy flavors and a sharp and tangy Asian inspired dressing. Healthy and delicious. Vegan and Gluten-Free too.
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Thai veggie quinoa bowl recipe, second, short travel recap first.
Today’s post is coming to you from the Split airport in Croatia. In a few hours 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!
This Thai veggie quinoa 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, tamari, rice vinegar, garlic and ginger. Yum yum yum. Yes yes yes, always to Asian flavors.
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. Same story for you?
For a light summer one bowl meal you can’t go wrong with this vegan and gluten-free Thai veggie quinoa bowl recipe.
And since we’re on the topic of crunchy feel good meals another one of my favorite recipes that instantly comes to mind – my raw vegan collard wraps!
Same level of crunch and awesome healthy flavors just packaged slightly differently!
And since now my mind has wandered off to all my other favorite Asian infused recipes I must recommend you try my:
- Asian Noodle Salad with Cucumbers and Ginger Almond Dressing {GF, Vegan}
- Vegan Asian Lettuce Wraps {GF}
- Vegan Asian Stir Fry with Baby Corn and Bamboo Shoots Noodles {GF}
- Vegan Asian Noodles with Carrots and Tahini Sauce {GF}
- Vegan Asian Salad with Ginger Carrot Sesame Dressing {GF}
- Vegan Thai Morning Glory Vegetable Stir Fry {GF}
- Morning Glory Recipe Stir Fry {GF, Dairy-Free}
And now that I’ve gotten that off my chest my mind can wander back to… PUFFINS!
So what are you waiting for? Time to hop into the kitchen to make this Thai veggie quinoa bowl recipe!
Note: If you’re specifically looking for more vegan salads check out my:
- Sweet Potato and Chickpea Salad {GF, Vegan}
- Avocado Chickpea Salad {GF, Vegan}
- Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce {GF}
How to make my Thai veggie quinoa bowl recipe:
- 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, 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
-
In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.
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In a small bowl combine dressing ingredients.
-
Pour dressing over quinoa and mix until combined.
Rachael@AnAvocadoADay says
Ahhh so jealous, especially about the puffins!
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 : )
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.
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 : )
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
Vicky says
Thanks for stopping by : ))
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?
Vicky says
In this recipe I mean 1/2 cup uncooked quinoa (so around 1 cup cooked) — apologies if it wasn’t clear in the recipe! Enjoy!
sharonn says
Thank you! I’m going to make the dish tonight : )
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!!!
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
Vicky says
Oh wow thanks so much!! : ))) SO flattered to be featured!!
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.
Silja says
Hi, I can recommend these vegetarian restaurants in Iceland. For example
http://www.glo.is/glorestauranticeland
http://www.kryddleginhjortu.is/english
http://www.lifandimarkadur.is/English/
http://kruska.is/
Vicky says
Thanks so much for adding you vegetarian restaurant recommendations!
Brit says
Hi! Super excited to try this, just bought quinoa basically for this recipe! I have a question, though. Do you think it’d hold up well a as cold salad?
Vicky says
I think it would be just as good cold! Let me know how it turns out : ))
Cristal says
Hi, so do I cook the broccoli with the quinoa? Or is it suppose to be eaten raw?
Vicky says
I just cut up raw broccoli and add it into the dish that way but if you would like to cook it you could do that too, it will just lose that fresh crunch that I think works well in this recipe : )
Bethilia says
I just made this and must say it was absolutely delicious! Thank you for sharing this recipe. I added seared teriyaki tofu. I will definitely be making this again!!
Vicky says
So glad you enjoyed the recipe! Adding teriyaki tofu sounds like a great addition : ))
Rose says
So tasty! I added purple cabbage and red pepper, used cashews instead of peanuts, and subbed fish sauce for the soy. And I doubled it. I could eat this every day!
Vicky says
So glad you enjoyed the recipe! Love your additions to it : )) Will have to try it your way next time!
Tiffany says
so I really want to try this because it sounds & looks amazing… But, we don’t keep sesame seed oil in the house because my daughter is allergic to sesame seeds. Is there something else you would recommend using in its place? I’m all for experimenting if you don’t, but figured I’d at least ask first. Lol Thanks! 🙂
Vicky says
You could just add extra virgin olive oil instead or play around with any other flavored oils that you have at home and like (garlic oil, ginger oil, chili oil, walnut oil, etc).Hope you enjoy the recipe!!
Heather Mulholland says
Jealously will get me nowhere lol Enjoy Iceland and the puffins!
Vicky says
Thanks so much! Iceland was incredible (though so cold and so so expensive)! It was worth it for the puffins alone though : )
Becky says
My family really enjoyed this recipe! I decided to stir-fry the garlic, ginger, red onions, and broccoli a little bit and I added a little bit of raw honey to the dressing….and I tripled the whole recipe so it would feed 5. My teenage boys said it was awesome! I’ll definitely make it again. Thanks!
Vicky says
So glad you enjoyed the recipe! Love seeing the ways you changed it up a bit!
Jim says
hey there – sesame oil, or toasted sesame oil?
Vicky says
You can use either, whichever one you have on hand, though I prefer toasted sesame oil as I find it to be more flavorful!
Sherri @ Watch Learn Eat says
Looks amazing!! Definitely have to make this! 🙂
Vicky says
Thanks! It’s one of my favorite recipes!
lisabnyc says
I was so excited to try this but unfortunately, it was inedible due to the intense lime flavor. perhaps start with 1/2, then taste and work your way up to 1 if you like.
Vicky says
So sorry to hear that! I guess it depends on how big/juicy the lime itself is. I will update the recipe to start with 1/2 lime, just to be sure.
Morgan says
Yum!! This recipe was so good! I have to admit that I’m usually a terrible cook, but I’m starting to get more into it, and this was a fun and easy to try! Thank you!!!!
Vicky says
So glad the recipe turned out well Morgan! Makes my day to hear that : )))
Dianna Urbigkit says
I have never tried quinox before because I never knew how to fix…..Thank you so much…I am definately going to try these recipes starting today.
Vicky says
Enjoy! Quinoa is soo good – I love it!
Lindsey says
How do you actually get the recipe for the Thai veggie quinoa bowl?
Vicky says
The recipe is right below the post. It should be showing up!
Stephen Walker says
I have been a fan of quiñonoa since my father brought some back from Peru.
Vicky says
Isn’t it the best?!
Lauren says
Scotland is 100% a country! Just as England and Ireland are!
Vicky says
I am happy to count it as a country : )) though it seems that Google shows alternative viewpoints, country vs, not an officially independent country but an autonomous territory, etc.
Jules says
Of course Scotland is a country. Even Wikipedia could have confirmed that. And Liechtenstein as well for that matter, even though it’s designated as a microstate.
Vicky says
In my research I’ve also found “Scotland, England, Wales, and Northern Ireland are not independent countries but are four somewhat autonomous regions which are part of the country known as the United Kingdom of Great Britain.” In the Britanica list of world countries: https://www.britannica.com/topic/list-of-countries-1993160 Scotland is not listed as a country.
Debbie says
FYI, I just entered this recipe into the Weight Watchers recipe builder. It came to 11 points. (I have not made this yet, but plan to soon.) I’m not sure how it would effect the flavor, but anyone who cared to could cut 2 points off the total by cutting to sesame oil to 1-1/2 tablespoons. Thanks for what looks like a yummy recipe!
Vicky says
Thanks for letting me know! Hope you enjoyed the recipe!
HIlary says
Absolutely LOVED this recipe! I added diced red bell pepper and then a little peanut butter to the dressing. Thank you!
Vicky says
Yay so happy to hear you enjoyed this recipe! Thanks for commenting to let me know!
Sadie says
Just made this tonight and it turned out great! Such yummy flavours! I roasted my peanuts and added some edamame. Thanks for this great recipe!
Vicky says
Yay! So happy to hear you enjoyed my recipe! Love the idea of adding edamame – will do that myself next time!
Veronica says
My wife and I just had this for dinner: AMAZING!!!! All the flavour she work perfectly together, so impressed!
Vicky says
Yay! Soooo happy to hear that!
Suzan Vasica says
Oh wow I love this. Just made it and it’s delicious. I will however reduce the garlic next time. Maybe my cloves were a bit big, don’t know. But it was quite strong and my breath will smell a mile away lol I’m ok with it but others won’t be lol Thanks so much for sharing this recipe
Vicky says
Yay so happy to hear you enjoyed this! Guess I should modify recipe to show the exact teaspoon measurement of the garlic to make sure it’s not too strong!
Kara says
I cant seem to find how many servings per recipe and how large the servings are. Im really looking forward to making this recipe.
Vicky says
This recipe makes two servings. One serving is a large bowl – I would say a hearty lunch or dinner portion.
Caz says
Yes Scotland is a country.
Vicky says
: )
Kim says
Way way way too much onion. I used a quarter of normal sized red onion but then the green onions too? Too much. Dressing could use some sweetness, I used a bit of maple syrup.
Vicky says
Thanks for sharing your thoughts on the recipe. Maybe the red onions I’ve been using have been super small!
Nicole says
Hi there! Question! Do you serve this hot or cold? It looks like the veggies are raw – do you put them in with just-cooked-warm quinoa, or do you allow the quinoa to cool? Thanks!
Vicky says
You can serve this hot or cold. I usually add the raw veggies to the just cooked warm quinoa. No need for the quinoa to cool, though if you prefer this as a cold salad it works well that way too. Up to you!
Nikki Folkerts says
This is excellent as long as you read the author’s comment that she intended the quinoa to be measured 1/2 cup dry and then cooked. Lots of flavor!
Vicky says
Thank you!
Corinne Tracey says
What’s the serving size?
Vicky says
This recipe serves 2.
Suzanne says
This looks so good! Do you use the dressing for any other recipes?
Vicky says
You could add this dressing to any other salad with an Asian flair. You could drizzle it over seared tofu/fish/chicken etc.
Vanessa says
Thanks for sharing! Does it keep long?
Vicky says
This should hold up well in the fridge for 3-4 days, just add the dressing when ready to serve.
Mollie says
Looks lovely. I don’t have any rice vinegar. So I was wondering, do you think it would work with cider vinegar? Or am I better off leaving vinegar out all together?
🙂
Thanks
Vicky says
Yes you can just add cider vinegar instead – it should still work !
Connie says
Excellent, so good! Thank you keep sending gf recipes!!
Vicky says
Glad you enjoyed my recipe!
Kim says
Quick, easy and absolutely delicious!
Vicky says
Thanks! SO happy you enjoyed my recipe!