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Cucumber Quinoa Bowl


4 Servings

Prep Time:

10 Minutes

Cook Time:

30 Minutes

Total Time:

40 Minutes

Anytime I make a recipe with peanut sauce I always double how much I am making because I don’t like to skimp on my favorite part of the dish! Peanut sauce is my favorite!


  • 2 cups of cooked quinoa

  • 1 hot house cucumber

  • Juice of half a lime

  • Pinch of salt

  • 1 cup of shredded carrots

  • Green onions (chopped)

  • Sesame seeds


  • 1 block of extra firm tofu

  • ¼ cup pure maple syrup

  • ¼ cup of soy sauce

  • ¼ cup of water

  • ½ teaspoon of garlic powder

  • ½ teaspoon of onion powder

Peanut Sauce:

  • ¼ cup of natural peanut butter

  • ¼ cup of warm water

  • 2 tablespoons of soy sauce

  • 2 teaspoons of rice vinegar

  • 1 small clove of grated garlic

  • 1 teaspoon grated ginger

  • ½ teaspoon of agave

  • ¼ teaspoon of red pepper flakes


For the tofu, whisk together all of the marinade ingredients. Slice the tofu into ½ inch thick squares and submerge into marinade. Cover and let marinade for at least 1 hour. Preheat the oven to 400 degrees. Line a baking tray with parchment paper. Remove tofu from marinade place the tofu on the baking tray, with a little space in between them so they aren't touching. Place in the oven and bake for 30 minutes. Flip the tofu halfway through and baste the other side with the remaining marinade.

Cut cucumber (I chose a fancy spiral cut using chopsticks as a guide), add to a bowl with lime juice and a sprinkle of salt.

Add all peanut sauce ingredients to a blender or hand mix until well combined.

Assemble bowls with quinoa, carrots, lime cucumber, tofu, sesame seeds, green onions and topped with peanut sauce.

Recipe origin:

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