Rainbow Quinoa Bowl

Rainbow Quinoa Bowl is a delicious and easy meal to prepare that is rich in nutrients and vitamins. Enjoy this meal hot for lunch or dinner, or serve as a cold bowl in the afternoon on a hot day. Try modifying by adding a protein of your choice to it or switching out the greens for lettuce, cabbage, or sprouts.

Ingredients

Serves: 4 Time: 45 minutes

Rainbow Quinoa Bowl

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2-3 beets, peeled & chopped
• 1/2 yellow onion, chopped
• 1 large carrot, chopped
• 1 medium zucchini, chopped
• 3-4 radishes, chopped
• 8 oz. cherry tomatoes
• 2 Tbs olive oil
• Salt & black pepper to taste
• 1 tsp dried marjoram
• 1/2 tsp paprika
• 2 tsp garlic powder
• 1 tsp fennel seed
• 2 cups kale, chopped
• 1 small cucumber, thinly sliced
• Optional protein: tempeh, chickpeas
• Optional topping: tahini dressing, dried sunflower seeds

Directions

1. Begin by preparing the vegetables, setting the kale and cucumber aside. Meanwhile, preheat the oven to 400º F.
2. Add the beets, onion, radish, carrot, zucchini, and tomatoes to a mixing bowl and toss with the olive oil, a dash of salt and black pepper, marjoram, paprika, garlic powder, and fennel seed.
3. Spread the vegetables out on a baking tray, place in the oven, and roast for 20-25 minutes.
4. Rinse your quinoa using a mesh strainer or mesh bag.
5. Then, in a medium pot, bring vegetable broth to a boil.
6. Once boiling, cook the quinoa. Bring the mix to a boil, then cover with a lid, reduce heat to low, and simmer for about 20 minutes or until the quinoa is light and fluffy. Add more water if the quinoa is too sticky.
7. After everything is cooked, prepare a bowl of quinoa with kale, cucumber, and roasted veggies. Top with desired toppings, serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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