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Feed the Fam: Thai Inspired Quinoa Bowls

This entry is part 21 of 26 in the series Feed the Fam

I love quinoa. It’s a super healthy and filled with delicious carbs and protein. If you enjoy Thai flavors, you’ll enjoy my Thai Inspired Quinoa Bowls.  I made these Thai inspired quinoa bowls with shrimp, but have made them with tofu, tempeh, and chicken in the past so you could easily change the protein to fit your taste. You could even substitute rice if quinoa isn’t to your liking. That’s the thing I love about recipes. If I see an ingredient I don’t like, I have no problem switching it out for something that better suits my preference. Truth be told, there isn’t much I don’t like. Mackerel, maybe. Oh and eel. I can’t stand eel. Anyway, if you are looking to have a healthy flavorful meal on the table in about 30 minutes, try these bowls.




Serves 4


  •  1 1/2 cups quinoa, dry measure
  • 3 cups chicken or vegetable stock
  • 3 tbsp smooth peanut butter
  • 2 tbsp low fat coconut milk
  • 3 tbsp seasoned rice vinegar
  • 2 tbsp or soy sauce
  • 1 tsp of Sriracha (add more or less depending on spice level)
  • 1 tsp oil (coconut oil is great, but any will work)
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 medium carrots, cut into julienne strips
  • 1 cup chopped cabbage (napa, red/purple, bok choy, any will work)
  • 1 lb shrimp, peeled and deveined
  • ¼ cup fresh cilantro, chopped (mint or basil will work if you don’t have cilantro on hand - you can even use all three - I have!)


  1. Bring 3 cups of stock to a boil in a medium saucepan. Add quinoa and simmer until quinoa is tender, about 15 minutes.
  2. Meanwhile, in a large bowl, combine peanut butter, coconut milk, vinegar, soy sauce and Sriracha. Whisk together. Add 1 tbsp of hot water to thin if necessary
  3. In a sauté pan, sauté garlic and ginger in oil on medium-low for 2 minutes. Add carrots and cabbage. Cook for 3 minutes. Add shrimp and cook for about 2-3 minutes per side, until fully cooked.
  4. When quinoa is ready, transfer it to the bowl with peanut sauce, along with the veggies and shrimp. Add cilantro and toss to combine.


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About Meagan Sabich

Meagan Sabich grew up in Las Vegas, NV and moved to Reno in 2004 to attend the University of Nevada, Reno. Since then, she has called Reno her home. She's a former corporate girl who worked for Microsoft and Facebook, before turning in her work badge to be a stay at home mom and wife for her two girls, Sophie and Sadie, and husband Mike. Meagan is an avid cook and very passionate about food. When she gets free time she likes to blog about her cooking adventures on her blog at Waist Not, Want Not, or share recipes for Reno Moms Blog Feed the Fam Series. Meagan is very passionate about fitness and enjoys yoga, zumba and weight training.

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