Thai Peanut Quinoa Bake [One-Pan Meal]


A fast and simple one-pan meal, this Thai Peanut Quinoa Bake makes a flavorful vegetarian dinner recipe for the entire household. Topped with a zesty peanut sauce, your weekday dinners are formally full!

Typically it appears like I’ve spent the vast majority of my grownup life determining what stability appears prefer to me. I principally went from carnivore to vegan and now discover myself someplace in between. I went from shopping for 100% typical produce to considering natural is the one manner. I’ve realized I can eat meat and be aware about the place my meat is sourced. I should buy natural when it’s accessible however not stress when I’ve to sometimes purchase typical. Wholesome residing doesn’t fall on one excessive or the opposite for me… it falls someplace within the center. 

Which brings me to this thai peanut quinoa bake recipe. I used to have very polarizing opinions about Costco however have not too long ago realized, it’s okay to fall someplace within the center! This recipe took place after I got here throughout a gigantic bag of quinoa at Costco for $16. $16! 

Dinner doesn’t get a lot simpler than this – you want a couple of key elements, one baking dish and also you’ve bought a scrumptious meal prepared very quickly. 

Thai Peanut Quinoa Bake Elements:

  • raw quinoa
  • greens – crimson onion, broccoli, crimson bell pepper, and frozen shelled edamame.
  • coconut milk
  • seasonings and spices – curry powder, floor ginger, cayenne powder and sea salt.

Crucial half (for my part) is that this peanut sauce!

Right here’s what you want for the sauce:

  • pure easy peanut butter
  • garlic clove
  • rice vinegar
  • tamari (or soy sauce if not gluten-free)
  • honey (use maple syrup if vegan)
  • sesame oil
  • crimson pepper flakes
  • floor ginger


Do You Should Precook the Quinoa?

No! Top-of-the-line issues about this recipe (in addition to the flavour) is that you simply don’t need to pre-cook the quinoa. You’ll be able to actually combine all the elements collectively and bake. It doesn’t get a lot easier than that… it’s the proper recipe to assign to your associate which may not be tremendous comfy within the kitchen. The quinoa takes on all the superb flavors it’s surrounded by within the dish. 

How you can Make This Thai Peanut Quinoa Bake [Step-By-Step]

STEP 1: Preheat oven and grease a 9 x 13 inch casserole dish.

STEP 2: Add raw quinoa to casserole dish and prime with crimson onion, broccoli, edamame and bell pepper.

STEP 3: Mix water and coconut milk and stir in curry powder, ginger, cayenne and salt.

STEP 4: Make peanut sauce by combining all elements in a jar and shaking every little thing collectively (or combine in a bowl).

STEP 5: Pour water-coconut milk combination over quinoa-vegetable combination till properly coated after which drizzle with HALF of thai peanut sauce.

STEP 6: Cowl with tinfoil (or a prime in case your casserole dish has one) and bake for 45 minutes coated.

STEP 8: Take away tin foil and bake for an extra 10-Quarter-hour or till all liquid has been absorbed by quinoa.High with remaining peanut sauce and serve.


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Thai Peanut Quinoa Bake


5 from 5 evaluations

A fast and simple one-pan meal, this Thai Peanut Quinoa Bake makes a flavorful vegetarian dinner recipe for the entire household. Topped with a zesty peanut sauce, your weekday dinners are formally full!

  • Creator: Davida Lederle
  • Prep Time: 5 minutes
  • Prepare dinner Time: 60 minutes
  • Whole Time: 65 minutes
  • Yield: 4-6 servings 1x
  • Class: Dinner
  • Methodology: Bake
  • Delicacies: Thai
  • Weight loss program: Vegetarian



  • coconut oil, for greasing
  • 1 cup raw quinoa, rinsed and drained*
  • 1 medium crimson onion, chopped
  • 3 cups broccoli, chopped (about 1 head)
  • 1 1/2 cups frozen shelled edamame
  • 1 crimson bell pepper, diced
  • 1 cup water
  • 1 14 ounce can coconut milk
  • 1 1/2 tsp of curry powder
  • 1 tsp floor ginger
  • pinch of cayenne powder
  • 1 tsp sea salt

For the Peanut Sauce:

  • 1/4 cup pure easy 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 crimson pepper flakes
  • 1 tsp floor ginger


For the Peanut Sauce:

  1. Add all elements collectively in a big bowl.

For the Casserole:

  1. Preheat oven to 350 levels F.
  2. Grease a big casserole dish (9×13) with coconut oil or coconut oil spray.
  3. Add raw quinoa to casserole dish and prime with crimson onion, broccoli, edamame and bell pepper.
  4. Mix water and coconut milk and stir in curry powder, ginger, cayenne and salt.
  5. Pour water-coconut milk combination over quinoa-vegetable combination till properly coated.
  6. High with half of peanut sauce and canopy with tin foil.
  7. Bake for 45 minutes coated with tin foil.
  8. Take away tin foil and bake for an extra 10-Quarter-hour or till all liquid has been absorbed by quinoa.
  9. High with remaining peanut sauce and serve.

*I used white quinoa nonetheless it’s possible you’ll must bake for longer with tricolor quinoa – approx 50 minute coated and 15-20 minutes uncovered.

Like this put up? Listed here are different easy dinner recipes you may take pleasure in:

  • Eggplant Parmesan Quinoa Casserole
  • Prompt Pot Kung Pao Rooster
  • All the things Bagel Baked Rooster Tenders
  • Veggie Pad Thai

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