Peanut-Sesame Soba Bowl over Quinoa

A quick nutty, savory bowl that’s pantry-friendly and comes together in about 20 minutes. Uses simple staples and keeps bell peppers out — add mild spicy pepper to taste.

Ingredients

• 1 cup quick-cook quinoa (or 1 cup cooked quinoa)
• 4 oz soba noodles
• 1 tbsp sesame oil (or neutral oil)
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• 1 cup frozen mixed vegetables (or shredded carrot + cabbage)
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar or lime juice
• 1 tsp maple syrup or sugar (optional)
• 1/2–1 cup hot water (to thin the sauce)
• 1 tsp toasted sesame seeds (optional)
• Optional heat: 1/2 tsp chili paste or a few drops sriracha
• Salt and pepper to taste
• Optional garnish: sliced scallions, chopped cilantro, lime wedge

Instructions

1. Cook soba per package (usually 4–6 minutes). Drain and rinse under cold water; set aside.
2. Cook quick-cook quinoa per package (or heat precooked quinoa).
3. In a skillet, heat sesame oil over medium. Sauté garlic 30 seconds, then add frozen veggies and cook 3–4 minutes until heated.
4. Whisk peanut butter, soy sauce, rice vinegar, maple syrup, and 1/2 cup hot water until smooth; add more water to reach a pourable sauce.
5. Add cooked soba and quinoa to the skillet, pour sauce over, and toss gently to combine and warm, 1–2 minutes. Stir in chili paste if using; season with salt and pepper.
6. Serve topped with sesame seeds and optional scallions/cilantro and a lime wedge.

Another beautiful plant-based creation. Publish this one so other plant lovers can find it!