Thai Peanut Quinoa Bake
A quick and easy one-pan meal, this Thai Peanut Quinoa Bake makes a flavorful vegetarian dinner recipe for the whole family. Topped with a zesty peanut sauce, your weekday dinners are officially complete!
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 65 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
- coconut oil, for greasing
- 1 cup uncooked quinoa, rinsed and drained*
- 1 medium red onion, chopped
- 3 cups broccoli, chopped (about 1 head)
- 1 1/2 cups frozen shelled edamame
- 1 red bell pepper, diced
- 1 cup water
- 1 14 ounce can coconut milk
- 1 1/2 tsp of curry powder
- 1 tsp ground ginger
- pinch of cayenne powder
- 1 tsp sea salt
For the Peanut Sauce:
- 1/4 cup natural smooth peanut butter
- 1/4 cup water
- 1 garlic clove, minced
- 2 tbsp rice vinegar
- 2 tbsp tamari (or soy sauce if not gluten-free)
- 1 tbsp honey (maple syrup if vegan)
- 1/2 tsp sesame oil
- 1/4 tsp red pepper flakes
- 1 tsp ground ginger
Instructions
For the Peanut Sauce:
- Add all ingredients together in a large bowl.
For the Casserole:
- Preheat oven to 350 degrees F.
- Grease a large casserole dish (9×13) with coconut oil or coconut oil spray.
- Add uncooked quinoa to casserole dish and top with red onion, broccoli, edamame and bell pepper.
- Combine water and coconut milk and stir in curry powder, ginger, cayenne and salt.
- Pour water-coconut milk mixture over quinoa-vegetable mixture until well coated.
- Top with half of peanut sauce and cover with tin foil.
- Bake for 45 minutes covered with tin foil.
- Remove tin foil and bake for an additional 10-15 minutes or until all liquid has been absorbed by quinoa.
- Top with remaining peanut sauce and serve.
*I used white quinoa however you may need to bake for longer with tricolor quinoa – approx 50 minute covered and 15-20 minutes uncovered.
Find it online: https://www.thehealthymaven.com/thai-quinoa-casserole/