Quinoa Pad Thai Bowl with Spicy Peanut Dressing

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A vibrant grain bowl inspired by Pad Thai flavors, combining protein-packed quinoa, crunchy vegetables, and a creamy, spicy peanut dressing. This Thai-inspired healthy bowl recipe (vegetarian), ready in about 35 minutes, pairs quinoa, water, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 medium, julienned carrot
• 1 medium, thinly sliced red bell pepper
• 3, sliced green onions
• 1 cup bean sprouts
• 1/4 cup, chopped cilantro leaves
• 1/4 cup, chopped peanuts
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp sriracha sauce
• 1, minced garlic clove
• 3 tbsp warm water
• 1 tsp sesame oil

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium pot. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy; fluff with a fork and set aside.
2. Step 2: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 2 tbsp fresh lime juice, 1 tbsp honey, 1 tsp sriracha sauce, 1 minced garlic clove, and 3 tbsp warm water until smooth and creamy; stir in 1 tsp sesame oil and set the dressing aside.
3. Step 3: In a large bowl, combine the cooked quinoa, 1 julienned carrot, 1 thinly sliced red bell pepper, 3 sliced green onions, 1 cup bean sprouts, and 1/4 cup chopped cilantro; toss gently to mix.
4. Step 4: Pour the peanut dressing over the quinoa and vegetables, tossing until everything is evenly coated and fragrant.
5. Step 5: Serve the bowl topped with 1/4 cup chopped peanuts for a crunchy finish.