Begin by rinsing 1 cup of quinoa under cold water. This helps remove the bitter coating. Then, add it to a pot with 2 cups of water. Bring it to a boil, reduce to a simmer, and cover for about 15 minutes. Once cooked, fluff it with a fork and set it aside.

While the quinoa is cooking, chop up your choice of vegetables. I like to slice bell peppers, julienne carrots, and snap peas. Aim for colors that pop! The brighter, the better. Set them aside in a bowl.

Combine the peanut butter, soy sauce, lime juice, honey, garlic, and a splash of water in a mixing bowl. Whisk until smooth. If it’s too thick for your liking, add more water until it reaches a pourable consistency.

Grab a large bowl. Start layering with quinoa, followed by mixed vegetables, edamame, and cucumber slices. Don’t hold back! It’s your dish.

Generously drizzle the creamy peanut sauce over your vibrant concoction. Give it a gentle toss to distribute the flavors evenly.

Top with sliced avocado and sesame seeds. You can also add chopped cilantro or a squeeze of lime for that extra zing.

And voila! You’ve just created a stunning Thai bowl that looks as great as it tastes!