Grain bowls are all about creating layers of flavor, texture, and color. This Thai-inspired version combines a medley of fresh vegetables with a light but flavorful sauce that weaves bright citrus and spicy heat throughout the dish. A bed of tricolor quinoa (or any other whole grain you have on hand) and crunchy cabbage form the perfect base to pile your veggies high. Sprinkle everything with peanuts, cilantro, and a little extra sriracha if you like it hot!

By Nancy Macklin, RDN,


  • 2 cups fresh green beans or cut-up long beans
  • 8 oz. fresh button mushrooms, quartered
  • 1 cup chopped red onion
  • 1 medium bell pepper, sliced
  • ½ cup low-sodium vegetable broth
  • 2 tablespoons lime juice
  • 1 tablespoon pure maple syrup
  • 1 tablespoon sriracha sauce
  • 2 teaspoons arrowroot powder
  • 6 tablespoons chopped fresh cilantro
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 4 cups sliced napa cabbage or red cabbage
  • 6 cups hot cooked tricolor quinoa
  • 2 tablespoons chopped unsalted peanuts


  • In an extra-large skillet cook green beans, mushrooms, onion, and bell pepper over medium 4 to 5 minutes or until green beans are crisp-tender, stirring occasionally and adding water, 1 to 2 tablespoons. at a time, as needed to prevent sticking.
  • For sauce, in a small saucepan combine the next five ingredients (through arrowroot powder). Cook over medium 2 to 3 minutes or until thickened. Stir in half of the cilantro. Season with salt and black pepper.
  • Arrange cabbage, quinoa, and sautéed vegetables in four bowls. Drizzle with sauce and sprinkle with the remaining cilantro and the peanuts.

Comments (9)

(5 from 8 votes)

Recipe Rating

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The sauce is the superstar and work horse of this dish. It is so good. I will double the sauce next time. This is so easy to make and the nutrition value is through the roof. The uniqueness the green beans add to the texture is unique. My husband and I both enjoyed this bowl very much.


Is this intended to be eaten while warm?


Delicious! My stomach is so happy now! I love mushrooms. They were a little understated in this recipe. My husband does NOT like quinoa, but he said this one was okay. :-) I probably will make twice as much sauce next time


The taste of the sauce is incredible, but I think it's not quite enough - I'm going to double the recipe next time. Also I like the cabbage, but it was a little overwhelming, so I might reduce that next time too. Otherwise, a solid basis from which to start and play around until you get the proportions just right.


Super tasty and very presentable.


Easy to put together and delicious. Thank you.


What does it mean ‘through arrowroot powder’


from "broth" to "arrowroot" that's the next 5 ingredients

Christine Paul

It means put the ingredients in saucepan up to the arrowroot powder

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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