Thai Peanut Quinoa Bowls with Garlic Roasted Chickpeas
 
Prep time
Cook time
Total time
 
We have made several modifications and additions to this recipe, but stayed true to the concept. The extra dressing is great on more grain bowls, thinned for salads, or on steamed vegetables.
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 2 servings + 1 cup sauce
Ingredients
Thai Peanut Dressing
  • 1 cup creamy peanut butter
  • 2 tablespoons apple cider vinegar or rice vinegar
  • 1½ tablespoons sugar (can sub coconut sugar)
  • 2 teaspoons soy sauce, gluten-free tamari, or coconut aminos (for soy-free)
  • 1 teaspoon ginger paste
  • ⅛ to ½ teaspoon cayenne pepper, to taste
  • ¼ teaspoon fish sauce (optional)
  • 4 tablespoons water, or as needed
Garlic Roasted Chickpeas
  • 1 (14-ounce) can chickpeas, drained, rinsed and patted dry
  • 1 to 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
Quinoa Bowls
  • ½ cup quinoa, rinsed
  • 1 medium zucchini, spiralized (see Zucchini Note)
  • 1 carrot, peeled sliced into thin strips
  • ⅔ cup chopped red cabbage
  • 1 (5-ounce) can solid white albacore tuna in water, drained (see above for Vegan option)
  • Cilantro, for garnish (optional)
  • ½ lime, halved into 2 wedges, for garnish
Instructions
Thai Peanut Dressing
  1. In a medium bowl, whisk together the peanut butter, vinegar, sugar, soy sauce or tamari, ginger paste, cayenne, and fish sauce (if using). Whisk in water, 1 tablespoon at a time, until the sauce is the consistency of heavy cream.
Garlic Roasted Chickpeas
  1. Preheat your oven to 400ºF and line a baking sheet with parchment paper.
  2. Put the chickpeas on your prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with the garlic powder, salt, and pepper. Toss to coat. Drizzle on more olive oil if the chickpeas seem to dry.
  3. Spread the chickpeas into a single layer and roast for 20 minutes, or until lightly browned.
Quinoa Bowls
  1. While the chickpeas roast, fill a medium pot with about 3 cups of water and bring it to a boil over high heat. Reduce the heat to medium and add the quinoa. Boil the quinoa, uncovered, for 15 to 20 minutes, or until tender. Drain the quinoa through a fine mesh sieve, and return it to the pot, off the heat. Cover and let sit for 5 minutes.
  2. Fluff the quinoa with a fork and divide it between two bowls. Top with the zucchini, carrot, cabbage, tuna, and roasted chickpeas.
  3. Drizzle on as much Thai peanut dressing as desired.
  4. Garnish with cilantro, if desired, and serve with a lime wedge, for squeezing on.
  5. Store leftover dressing in an airtight container in the refrigerator for up to 1 week.
Notes
Zucchini Note: If you prefer cooked zucchini, you can boil the "noodles" for 1 to 2 minutes, and then rinse with cool water to keep them bright and crisp-tender.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/thai-peanut-quinoa-bowls