Asian Quinoa Bowls with 5-Ingredient Peanut Sauce – Real Food Whole Life Print
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Asian Quinoa Bowls with 5-Ingredient Peanut Sauce

  • Yield: 4-6 1x


Asian Quinoa Bowls with 5-Ingredient Peanut Sauce are packed with vibrant veggies and topped with the easiest peanut sauce ever. A new weeknight classic that just got simpler.



For the Asian Quinoa Salad

1 cup quinoa, rinsed

½ teaspoon kosher salt

2 cups broccoli florets

2 cups finely shredded cabbage

1 cup frozen, defrosted edamame

1 cup shredded or grated carrot

5-Ingredient Peanut Sauce

⅓ cup natural peanut butter, at room temperature or melted

1 garlic clove, finely grated or minced

1 tablespoon pure maple syrup

4 tablespoons low-sodium, gluten-free tamari or soy sauce

4 tablespoon rice vinegar or fresh lime juice

⅓ cup warm water

Hot sauce to taste


  1. Place the quinoa along with just under 2 cups water and salt in a medium saucepan. Cover, bring to a boil, then turn to low and simmer 10 minutes.
  2. Add the broccoli, cover and simmer on low an additional 5 minutes. Turn the heat off and allow to sit, covered, for 5 more minutes.
  3. Meanwhile, in a medium bowl, make the peanut sauce by whisking together the peanut butter, garlic, maple syrup, tamari, rice vinegar or lime juice and warm water until very smooth.
  4. Fluff the quinoa and broccoli with a fork. Add the quinoa, broccoli, cabbage, edamame, and carrots to a large bowl. Pour over the peanut sauce and stir to combine.
  5. Top with hot sauce if desired, then serve immediately or store, covered, for up to 5 days.


Use almond butter or sunflower butter in place of the peanut butter.

Add grilled fish, chicken, or steak on the side.

Serve the bowl deconstructed: plain quinoa with a little butter or olive oil, steamed broccoli, raw carrot, edamame and the peanut sauce on the side for dipping.