Thai Quinoa

Every week I try to incorporate 1-2 plant-based meals into our meal schedule. I’ll make one of these meals for dinner and then we usually eat it for our lunch the next day as well. This is a great way to give your digestive system a small break from meat or other animal-based foods, add variety into your weekly diet, and it makes you appreciate animal-based proteins even more when you do eat them.

This is one of our favorite vegetarian meals! We like to call it “Thai Quinoa.” It’s filling, and it’s got a little bit of everything – your protein, your veggies, and your healthy fats.


  • 4 ½ c. cooked quinoa (about 1 ½ c. uncooked)
  • 1 c. chopped carrots
  • 1 c. edamame beans
  • ½ to 1 c. chopped green onions (depending on how much you like green onions!)
  • ¾ c. chopped toasted unsalted peanuts
  • ¾ c. freshly chopped cilantro

For the sweet chili sauce:

  • 6 Tbsp. sweet chili sauce
  • 3 Tbsp. rice vinegar
  • 3 Tbsp. coconut milk
  • 1 ½ Tbsp. light brown sugar
  • 3 tsp creamy peanut butter (melted)
  • 1 ½ lime, juiced (about 3-4 Tbsp.)
  • 3/8 tsp. ground ginger


  1. Begin cooking quinoa according to package directions. Remove from heat and let sit for 10 minutes in warm, covered pot after cooking.
  2. Chop all ingredients while quinoa is cooking
  3. Steam edamame beans according to package directions. When done steaming, remove from heat and add carrots in with edamame beans. Cover and keep in pot for 5-10 minutes to let carrots cook just slightly.
  4. Combine all sauce ingredients in a large bowl and whisk well to combine
  5. Stir in the quinoa and toss well to coat
  6. Add in carrots, edamame, and green onions, stirring to combine
  7. Toss in half of the peanuts and cilantro, and then top with remaining peanuts and cilantro before serving

 Hope you enjoy and happy eating!

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