Peanutty Quinoa Bowl

8 Mar

Quinoa bowls are amazing. If you didn’t already know, now you do. Let me explain their amazing-ness:

1. Healthy! Quinoa is packed with protein and fiber, so it is not just an empty carb (sorry rice…pack your bags and hit the road).

2. Easy! Quinoa bowls are easy-peasy to make and put together. Make a large batch of quinoa at once, and store it in the fridge for up to 3 days. Use a half-cup everytime you make yourself a quinoa bowl.

3. Makes for a great packed lunch! Quinoa bowls are great for brown bagging it to work. They can be eaten cold, or quickly heated up in your office microwave.

4. Versatile! There are literally hundreds of quinoa bowl recipes out there. You will never get bored of quinoa, I promise.

Here is one of my favourite quinoa bowls, especially to take for lunch at the office. (Side note: if your work is peanut-free, this recipe is not for you!). I found this recipe at Oh My Veggies.

Peanutty Quinoa Bowl


  • 1/2 cup quinoa
  • 1 teaspoon olive oil
  • 1 small red bell pepper, seeded and diced
  • 1 small broccoli crown, broken into florets
  • 2 tablespoons organic, smooth peanut butter
  • 1 tablespoon fresh lime juice
  • 1 tablespoon water
  • 1 teaspoon tamari (or soy sauce)
  • 1/2 teaspoon organic brown sugar or coconut sugar
  • 1/2 teaspoon freshly grated ginger
  • Salt and pepper to taste
  • 4 slices baked tofu
  • 2 tablespoons chopped roasted, unsalted peanuts


1. Cook the quinoa in water or vegetable broth according to package directions. While the quinoa is cooking, heat the olive oil in a medium skillet over medium-high heat. Add the red pepper and cook for about 3 minutes, until softened. Transfer to a large bowl. Add the broccoli to the skillet with 2 tablespoons of water. Cover and steam for about 2 minutes, or until the broccoli is tender. Transfer the broccoli to the bowl with the pepper.

2. Whisk the peanut butter, lime juice, water, tamari, sugar, and ginger in a small bowl. When the quinoa is done, transfer it to the bowl with the veggies and toss everything with the peanut sauce. Season with salt and pepper to taste. Divide the quinoa into 2 bowls, then top each with 2 slices of baked tofu (recipe below) and a tablespoon of chopped peanuts.

Baked Tofu


  • 3 tablespoons tamari (or soy sauce)
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • A pinch or two of freshly ground pepper
  • 1 (15-ounce) package extra-firm tofu, drained, pressed for 30 minutes, and cut into 8 slices


1. Whisk together the tamari, maple syrup, olive oil, garlic, and pepper in a small baking dish. Place the tofu in the dish and let it marinate for about 30 minutes, flipping the tofu over after about 15 minutes. The tofu should soak up almost all of the marinade.

2. Preheat oven to 400ºF. Spray a baking sheet with oil or cooking spray or line it with parchment paper; place the tofu on the baking sheet and bake for about 40 minutes, or until edges are dark and tofu is chewy, turning tofu over halfway through cooking time.

photo (10)


2 Responses to “Peanutty Quinoa Bowl”

  1. mealsandreels March 8, 2014 at 10:09 AM #


  2. Laura March 8, 2014 at 6:13 PM #

    Sounds delicious! I’m sold!

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