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Snap Pea + Avocado Quinoa Bowl with Peanut Sauce

Active Time: 20 minutes
Total Time: 25 minutes
  • Vegetarian
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Big Kids Plate
Toddler Plate

Let Your Friends Try This Recipe!

Why we love it:

This peanut sauce will last in the fridge for months. Keep it in a little jar or Tupperware. It’s delicious on everything from tofu or veggies to rice, even on eggs or noodles. Pescatarians look for the tuna version!


  • 1 cup Quinoa
  • 112 cups Water
  • 112 teaspoons Kosher Salt (divided)
  • 2 teaspoons Canola Oil (divided)
  • 1 Beet (medium)
  • 2 cups Sugar Snap Peas (destrung)
  • 2 Carrots
  • 1 English Cucumber
  • 1 Avocado
  • 12 cup Chopped Peanuts
  • 1 Tablespoon White Sesame Seeds
  • 12 bunch Cilantro
  • 12 cup Peanut Butter (smooth, ideally)
  • 13 cup Soy Sauce (we like Tamari)
  • 13 cup Sesame Oil
  • 14 cup Rice Vinegar (unseasoned)
  • 2 Tablespoons Sriracha (optional but recommended)
  • 2 Tablespoons White Sugar (optional but recommended)
  • 1 teaspoon Fresh Ginger (about 1" piece)
  • 1 clove Garlic

Cooking Instructions

  • 1. QUINOA

    Place 1 cup quinoa, 1 ½ cup water, and 1 teaspoon salt together in a pot with a fitted lid and bring it to a boil over high heat. Once boiling, stir well, then reduce to medium low and partially cover. Cook for about 10 minutes, then stir well. Cook for another 5-6 minutes until the water is absorbed and stir again. Then turn off the heat and cover. Let it sit.

  • 2. BEET

    Wash the beet skin well to remove any dirt.

    Cut the beet in half. Place it in a small pot and cover with water. Bring it to a boil and cover, reduce to medium and boil for about 15-20 minutes until you can easily pierce it with a knife.

    Remove the beet from the water and let it cool a bit. When you can, place it in a towel or paper towel and using the texture as resistance, peel off the skin. It should slide off. Slice into very thin slices.


    Add all ingredients to a blender (that's the: peanut butter, soy sauce, rice vinegar, sriracha, soy sauce, sesame oil, sugar, ginger, garlic) and blend until very smooth. If you have a bullet blender for smoothies, use that. If you want to avoid a machine all together - add the peanut butter to a glass bowl and microwave it for 35 seconds. Finely mince the garlic and ginger, small as you can (or grate it on a microplane grater) and whisk it in. Add the other ingredients and whisk to combine.

  • 4. VEGGIES

    Trim the snap peas to remove the strings as needed. Use a large saute pan and set to medium high heat. Add a drizzle of oil to the pan (½ teaspoon) and when hot and shimmery, add the peas. Cook, stirring or flipping a few times, for just 2-3 minutes until they’re bright green and just cooked. Transfer to a plate and turn off the heat under the pan.

    Slice carrots into very thin rounds.

    Dice cucumbers into rounds or small diced cubes.

    Slice avocado.

  • 5. PLATING

    Fill the bottom of a large bowl with quinoa and press it a little bit flat. Top with cucumbers, carrots, avocado, and beet.. Drizzle the peanut sauce over top to taste. Garnish with chopped peanuts, sesame seeds, and cilantro.

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    Make sure to use Tamari which is GF soy sauce
    substitute tahini for peanut butter and make the sauce as written. Garnish with sesame seeds, sunflower seeds, or cashews
    use coconut oil instead of the sesame oil. Omit sesame sprinkle for garnish.
  • SUGAR :
    if you’re wary of the extra sugar, you can use maple syrup or honey. Also, try to omit the sugar and see how it tastes, depending on your peanut butter you may not need any
  • BEET:
    it's a bit of work but worth it, any color beet works well. Omit or sub for tomatoes if you prefer

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • We love meals like this for serving a variety of tastes and preferences because you can simply deconstruct!
  • Serve the quinoa plain and the sauce on the side for dipping
  • Cook or dice tuna in small cubes, you could put them on a skewer or toothpick, which is always fun
  • If snap peas aren’t a favorite, you can add broccoli or zucchini - carrots can be doubled or add tomatoes

For Toddlers

  • Chop everything into small cubes for making finger foods
  • Small kids should limit their tuna due to mercury, so either serve with a drained can of albacore (which is a smaller tuna and has less mercury) or swap for shrimp, white fish, or salmon
  • If you’re worried about peanuts, you can make the sauce with nut free butter, cashew or almond butter instead
  • Make sure there’s one veggie they like

For Choosy Eaters

  • Keep it simple and piles separate - consider making the bowls over rice instead of quinoa
  • If tuna isn’t going to happen, you can use shrimp or even diced chicken simple sautéed in a pan. Try putting the fish or meat on skewers or a toothpick
  • Use a dip they’ll like or stir some yogurt into the peanut sauce to make it creamy

Prep Ahead & Use It Up

  1. Cook the quinoa ahead
  2. String the snap peas if needed
  3. Make the peanut sauce – it lasts for weeks and can be used on other cooked veggies or protein
Rate this recipe:
3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5 (3 votes, average: 4.67 out of 5)
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