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A vibrant Quinoa Vegetable Bowl is presented as a featured image, showcasing its colorful and healthy ingredients.

ULTIMATE QUINOA VEGETABLE BOWL

This vibrant Quinoa Vegetable Bowl is a nourishing and flavorful meal packed with fresh vegetables and nutty quinoa. It's quick to prepare, easy to customize, and perfect for a healthy lunch or dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 teaspoon olive oil
  • Pinch of salt
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Optional: Avocado, sliced
  • Optional: Fresh herbs parsley, cilantro, basil
  • Optional: Feta cheese or vegan feta
  • Optional: Toasted nuts or seeds pumpkin seeds, sunflower seeds
  • Optional: Red pepper flakes

Equipment

  • Fine-mesh sieve
  • Medium saucepan with lid
  • Large skillet or wok
  • Small bowl
  • Whisk
  • Fork
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. Rinse the quinoa in a fine-mesh sieve under cold water for about a minute.
  2. In a medium saucepan, combine the rinsed quinoa, vegetable broth (or water), olive oil, and a pinch of salt.
  3. Bring the mixture to a boil over medium-high heat.
  4. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
  5. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the quinoa with a fork.
  6. In a large skillet or wok, heat the olive oil over medium heat.
  7. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  8. Add the chopped bell peppers, zucchini, and broccoli florets to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 8-10 minutes.
  9. Stir in the halved cherry tomatoes and chickpeas. Cook for another 2-3 minutes until the tomatoes are slightly softened.
  10. Season the vegetables with salt and pepper to taste.
  11. In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
  12. Taste the dressing and adjust the seasonings as needed.
  13. Divide the cooked quinoa among bowls.
  14. Top the quinoa with the sautéed vegetables.
  15. Drizzle the dressing over the quinoa and vegetables.
  16. Add your favorite toppings, such as sliced avocado, fresh herbs, feta cheese, or toasted nuts.
  17. Serve immediately and enjoy!

Notes

Rinsing the quinoa is key to remove bitterness. Use vegetable broth for extra flavor. Don't overcook the quinoa. Feel free to swap out vegetables based on seasonal availability. For roasted vegetables, toss with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes. Customize the dressing with red pepper flakes for spice or honey for sweetness. Cook the quinoa and vegetables ahead of time and store separately in the refrigerator for up to 3-4 days. Store dressing separately to prevent soggy vegetables.