Thai Veggie Quinoa Bowl… take 2

One reason I think most people fail on diets (other than typical diets have a higher failure rate than success rate, but that’s another post) is because people get bored. You CAN lose weight if you measure and weight your boiled chicken breast, rice and steamed veggies – but for how long? You can’t live like that! Well… I guess you could, but where’s the fun in that?

Now, when I went vegan, I was determined not to live off salads and stir-fries. But every now and then, I find a salad that is just damn delicious, I don’t mind having it repeatedly. Though, according to the recipe name, it’s a “bowl”, not a “salad”… but, really? It’s a salad.

Now if you’re thinking it looks familiar, it is. I put up the original recipe last month but I have since made adjustments. I’ve learned the hard way to follow the original recipe exactly before modifying it – that way you’ll know what to change – if anything! I’ve had plenty of failed recipes that I’ve had to throw out because they simply weren’t edible! I had a full week where the recipes were so bad I choked my way through the bare minimum so I wouldn’t starve and threw out the rest. I hate that. But with this recipe, it was so good, I wish I had doubled the recipe – the original was only 2 servings!

Last week I had a really crappy week. I was sick – thanks to a visit with my husband. He’s not around so I’m going to blame him. When I’m sick I tend to really not take care of myself. I didn’t cook a single meal that whole week. I really ate like crap, so when I was planning out my meals for the week, I HAD to have vegetables and this recipe immediately came to mind.

With my modifications.

And, of course, I had to have it with my delicious sticky tofu the night I made it!

Servings: 5-6


  • 1 1/2 Cup broccoli, small pieces
  • 1/2 Cup quinoa (dry), cooked according to package directions, cooled
  • 1 large red onion, diced
  • 3/4 Cup grated carrots
  • 1 bell pepper, red, diced
  • bunch cilantro, chopped
  • bunch green onions, chopped
  • 5 Tbsp peanuts, chopped
  • 1 can chickpeas, drained and rinsed


  • 2 limes, zest and juice of
  • 2 tsp sesame seeds
  • 2 Tbsp light soy sauce
  • 2 Tbsp sesame oil
  • 2 Tbsp rice vinegar
  • 4-5 cloves garlic, minced
  • 2 inch piece of ginger peeled and minced.


  1. In a large bowl toss cooked quinoa, broccoli, red onion, carrots, 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.

NOTE: Allow quinoa to fully cool before adding. This will keep the vegetables crunchy.


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