It’s that time of year again where the majority of people are trying to reset their eating habits after weeks of big holiday meals, cookies, and other seasonal confections.  Sometimes it’s easy to do because our bodies instinctively crave the things we need – protein, veggies, etc.  However, sometimes it can be a bit of a challenge when the healthy options that come to mind are unappealing.  Boring salads, baked chicken breast?  No thanks.  We can do better than that.

This is the time to arm yourself with nourishing foods that are also crave-worthy. Having foods like this around make it much easier to make smart decisions.  Quinoa and roasted veggies tossed with a flavorful peanut sauce – this fits the bill.  It makes a fairly large batch so it is perfect to have on hand for lunches or quick dinners throughout the week.  It is good warm, at room temperature or chilled.  Here’s to fresh starts and healthy choices.  I hope you enjoy this as much as I do!


1 medium eggplant (about 12 oz.), peeled and cut into 1-inch chunks
1 tsp. kosher salt, plus more for seasoning
1 small onion, chopped
2 bell peppers, seeded and chopped
6 oz. snow peas
Olive oil
Salt and pepper
1 cup uncooked quinoa

For the peanut sauce: 
3 tbsp. olive oil
3 tbsp. soy sauce
2 tbsp. creamy peanut butter
2 cloves garlic, minced or pressed
2 tsp. freshly grated ginger
½ tsp. red pepper flakes
Salt and pepper, to taste


  • 01

    In a medium bowl, combine the cubed eggplant and the salt; toss well to combine.  Transfer to a colander in the sink and let sit 30 minutes to draw water out of the eggplant.  Transfer to a plate lined with clean kitchen towels (or paper towels) and press out as much excess water as you can.

  • 02

    Preheat the oven t0 400˚ F.  Line a baking sheet with foil.  On the baking sheet, combine the drained eggplant, onion, bell peppers and snow peas.  Drizzle lightly with olive oil and season with salt and pepper.  Bake for 20 minutes, stirring once or twice during baking.  Remove from the oven and let cool.

  • 03

    While the vegetables are roasting, rinse the quinoa well and drain in a fine mesh sieve.  Cook according to package directions.  When the quinoa is cooked and has cooled slightly, combine in a large mixing bowl with the vegetables.

  • 04

    To make the peanut sauce, combine the olive oil, soy sauce, and peanut butter in a bowl or measuring cup.  Whisk to blend until smooth. Add in the garlic, ginger and red pepper flakes and whisk once more until smooth. Add the peanut sauce to the bowl with the quinoa and veggies.  Gently fold together until everything is evenly combined.  Serve at room temperature or chilled.
  • Kristin

    That sounds delicious! I just froze some leftover roasted veggies to use in a frittata later, but I think I’ll do this instead! I wish I could do it today…it sounds so good!

  • Betsey

    I am allergic to soy. Do you have a suggestion for a replacement for the soy sauce? I hope so, looks great!

  • annieseats

    Please see the FAQ page regarding substitutions. Thanks!

  • Amelia

    We have been eating lots of ‘bowl’ meals like this lately. They are so easy! However, we haven’t tried the quinoa yet (been using spaghetti squash as our ‘base’ instead). Thanks for giving me the nudge to do so!

    I love a good peanut sauce. So creamy & delicious! I have been enjoying coconut aminos in place of soy sauce lately and no one has been able to notice. Soy allergy. :(

  • Warm Vanilla Sugar

    I freaking love peanut sauce! This looks fabulous!

  • Lauren Ochoa

    I love anything in a spicy peanut sauce so this is sure to be a winner!

  • Phi

    Wow, this recipe looks fantastic, I will definitely need to try it soon, and perfect for the new year!

  • Shaina Wizov

    I love making dishes like this. It’s easy and quick to throw together, healthy and sooooo delicious!

  • Kathy

    This sounds awesome! I’ve been on the lookout for new lunch ideas. Lunch is so hard sometimes!

  • Liz @ Tip Top Shape

    I adore lunches like this! Thanks for sharing :)

  • Marissa

    I’m allergic as well, I’ve yet to try some (because I’m yet to find any lol) but I hear coconut aminos are a great alternative!

  • Abbie E

    These bowls look so delicious and healthy! I love quinoa. I usually cook it in vegetable broth with minced garlic – SO good!
    Pinning this recipe!

  • Alexis Ward

    I’m about to do a cleanse and this recipe will be perfect for it! Thanks!

  • I definitely do much better with making healthy choices when I have a big bowl of quinoa and veggies in the fridge! There is a real and serious danger I would just drink that peanut sauce though. Maybe with a straw, maybe just bowl-to-mouth.

  • fitnhealthymama

    I cannot wait to try this! DELISH!

  • Jolie Autry

    I made this a few days ago, Annie, and it’s fantastic! Have been eating the leftovers warm/room temp and cold and both are delicious. In fact, I crave the peanut sauce!! I used roasted zucchini, carrots and broccoli because it’s all I had. :-) Thanks for another great recipe.

  • JFM

    I made it with edamame to add more protein for a vegan-friendly main course and it was A-mazing! Thank you so much for all the work you put into these dishes because they make my cooking life soooo much easier :)

  • LM

    Just made this for lunch and will definitely be making it again! I remembered this recipe after seeing an eggplant in my fridge that needed to be used up ASAP, and since I already had some quinoa in the fridge, it was super easy to whip together while my kids played. I’m always looking for a quick lunch and this will be joining my rotation!

  • Kate Lovett

    Thanks for this recipe! My daughter is allergic to peanuts, so I used almond butter and added some sweet potato instead of snow peas. We are taking it on a long-distance train trip and I can’t wait to have a nourishing, delicious meal to eat!

  • Kenzie Gleason

    This recipe is so flexible and awesome. The peanut sauce is spot on and the veggies are versatile. I don’t like eggplant and snow peas so I roasted chick peas slightly last time and today, I made it with shelled edamame; I like it with the edamame best. This is a great lunch salad. Definitely making again and again.