Malaysian Quinoa (Vegetarian) Recipe -
Malaysian Quinoa (Vegetarian) Recipe
  • READY IN 30 mins

Malaysian Quinoa (Vegetarian)

Recipe by  

"Quinoa and soya chunks with satay sauce. You can vary how much water you use in the sauce depending on how wet or dry you like it. This is a great recipe for vegetarians who want a quick, tasty meal but have no fresh produce in the fridge!"

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Ingredients Edit and Save

Original recipe makes 2 serving Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Boil 1/2 cup water, and pour into a bowl. Mix in soy chunks. Blend in peanut butter, cream of coconut, chile, green onion, and cilantro. Keep warm while the quinoa cooks.
  2. Bring quinoa and remaining 1 cup water to a boil in a pot. Reduce heat to low, cover, and simmer 15 minutes, until quinoa is fluffy. Stir in the soy chunks and peanut butter sauce, and season with salt and pepper to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 20, 2007

I thought this was great. It was super easy, fast and tasted good too. I made a few changes to the sauce though. Doubling the coconut milk (I didn't have coconut cream) and peanut butter, really made the dish more saucy rather than dry. I also added lemon juice and just used a serrano pepper.

Most Helpful Critical Review
Dec 08, 2008

I doubled the peanut butter and used coconut milk, as many others did. Although I love peanut butter, that was really all that I could taste from the end product. The texture was also creamier than I had expected, but possible due to having more sauce than the original recipe yields. Overall, the recipe was okay. I may try it again with more alterations/additions. Thanks!


12 Ratings

Jan 22, 2008

This was great both with tofu, seitan & chicken. I used regular coconut milk instead of the cream of coconut. With the sweetened peanut butter the dressing turned out fine. Very tasty. If you add a lot of veggies to this (and make a little more dressing to cover them) this recipe shines!

Feb 18, 2007

This was fantastic. I didn't have soy chunks on hand, so we used Quorn tenders instead. Since they didn't need to be rehydrated, I simply cooked them in a pan separate from the sauce and blended them together before adding to the quinoa. I also just added a tiny bit of water to the sauce rather than the 1/2 cup the recipe called for- I wasn't sure how much water would have been left after the soy had been rehydrated, so I just guessed- maybe 2 or 3 Tbs. I then doubled the amount of the sauce since the previous reviewer had said it was dry. This made a perfect amount and was really delicious, though I think next time I'll add a little more peanut butter. It also only really made enough for my boyfriend and I, so next time I'll definitely double the recipe as we easily could have eaten more and we both LOVED it. Very nice flavor, and I love getting new recipes for quinoa!

Dec 14, 2007

I was really excited to try this, as I cook this kind of recipe a lot, and love asian food. However, this was just not good, in my opinion. In an attempt to improve it, I added sesame oil, more peanut butter, herbed-garlic-salt, increased the coconut milk, added yellow & orange peppers, and still it was so-so. Sorry. Won't bother with this again.

Sep 07, 2010

To quote from a previous reviewer: "I doubled the peanut butter and added extra chiles but the end result was disappointing. Like another reviwer (sic), the only taste that really came through was peanut butter." Then why did you double the peanut butter? IMHO people should try the basic recipe first (and review it on that basis first!) before making major changes. By the way, although I'm usually not fond of soy products, this dish was delicious.

Jan 06, 2010

I just made this and I liked it for the most part but did make a few changes. I added more sauce like suggested in previous reviews but it might have been okay with what's written. I also added baked tofu instead of soy chunks so I just added some water to the sauce then added tofu later. I also added about a tablespoon of Tamari (aged soy sauce) for a little more flavor and 2 teaspoons of chili paste instead of the chili because I didn't have one. In previous review there was some confusion about coconut cream. The cream is the part towards the top of the coconut milk can before it's mixed together. Overall I thought it was yummy and very forgiving to changes/modifications.

Mar 28, 2011

YUMMY. Doubled the peanut butter as others suggested, used coconut milk and Serrano pepper. Used tempeh for the soy chunks. Added 1/4c golden raisins to the sauce as an afterthought. I inhaled this.


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  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 37.3 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 31 g
  • 62%
  • Sodium
  • 520 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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