PrintQuinoa Veggie Bowl
A quinoa veggie bowl is a colorful, nutritious, and customizable meal that combines protein-rich quinoa, fresh vegetables, and healthy fats. It’s a simple yet satisfying dish that supports a balanced diet and active lifestyle. Perfect for lunch, dinner, or meal prep, this bowl gives you energy while keeping things light and flavorful.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2–3 servings
- Method: Boil / Assemble
- Cuisine: Global Fusion
- Diet: Vegetarian
Ingredients
For the Bowl:
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1 cup quinoa (white, red, or tri-color)
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2 cups water or vegetable broth
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1 cup broccoli florets
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1 bell pepper, sliced
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1 carrot, julienned
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½ cup cherry tomatoes, halved
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½ cup spinach or kale
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½ cup chickpeas or black beans (cooked)
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1 avocado, sliced
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1 tbsp olive oil (for sautéing)
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Salt and pepper to taste
Optional Proteins:
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Grilled chicken, tofu, salmon, or tempeh
For the Dressing (choose one):
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Oil-Based: 2 tbsp olive oil, 1 tbsp lemon juice, ½ tsp minced garlic, salt to taste
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Creamy Yogurt Dressing: 2 tbsp Greek yogurt, 1 tsp lemon juice, ½ tsp dill, pinch of salt
Toppings:
- Chopped nuts or seeds (pumpkin, chia, or sesame)
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Fresh herbs (parsley, basil, or cilantro)
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Lemon wedge for serving
Instructions
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Rinse the Quinoa: Place quinoa in a fine-mesh strainer and rinse under cold water for about 30 seconds to remove the bitter coating (saponin).
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Cook the Quinoa:
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Stovetop: Combine 1 cup quinoa with 2 cups water or broth in a saucepan. Bring to a boil, then reduce heat and simmer for 15–20 minutes until tender.
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Rice Cooker: Add the same ratio (1:2) and cook until the cooker switches to “keep warm.”
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Prepare the Vegetables: While quinoa cooks, chop and prepare your veggies. Steam, roast, or lightly sauté them in olive oil until tender but crisp.
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Assemble the Bowl: Start with a layer of quinoa as the base. Arrange vegetables, beans, and proteins on top in sections for a vibrant presentation.
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Add Dressing: Drizzle with your preferred dressing and gently toss or leave as is for a layered look.
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Garnish and Serve: Top with avocado slices, seeds, and herbs. Serve warm or chilled.
Notes
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Customization Tip: Mix up your veggies based on season — try sweet potatoes in fall or tomatoes and cucumber in summer.
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Storage: Store components separately in airtight containers for up to 3–5 days.
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Meal Prep Tip: Cook a large batch of quinoa and roast veggies ahead of time for easy weekday assembly.
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Texture Balance: Combine crunchy (carrots, nuts), soft (avocado), and chewy (quinoa, beans) elements for the best bite.
Find it online: https://bon-recipe.com/quinoa-veggie-bowl/
