4 HIGH PROTEIN VEGETARIAN QUINOA BOWLS
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Recipes in this Video
4 recipes
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1 bunch asparagus, trimmed and cut into 2-inch pieces
- ●2 medium carrots, peeled and grated
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1Rinse the quinoa under cold water in a fine mesh strainer.
- 2In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 3While the quinoa is cooking, bring a pot of water to a boil. Add the asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process.
- 4In a large bowl, combine the cooked quinoa, blanched asparagus, grated carrots, cherry tomatoes, red onion, and parsley.
- 5In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
- 6Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- 7Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 8Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Equipment
medium saucepanfine mesh strainerlarge bowlsmall bowlwhisk
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup quinoa
- ●2 cups vegetable broth
- ●1 can black beans, drained and rinsed
- ●1 cup corn, frozen or fresh
- ●1 red bell pepper, diced
- ●1 avocado, diced
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, diced
- ●1/4 cup cilantro, chopped
- ●1 lime, juiced
- ●1 tsp cumin
- ●1 tsp chili powder
- ●Salt and pepper to taste
Instructions
- 1Rinse the quinoa under cold water to remove any bitterness.
- 2In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 3In a large bowl, combine the black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
- 4Once the quinoa is cooked, fluff it with a fork and let it cool slightly before adding it to the bowl with the vegetables.
- 5Add the diced avocado to the bowl.
- 6In a small bowl, whisk together the lime juice, cumin, chili powder, salt, and pepper.
- 7Pour the dressing over the quinoa and vegetable mixture and toss gently to combine.
- 8Serve immediately or refrigerate for later use.
Equipment
medium saucepanlarge bowlsmall bowlfork
🌶️🌶️🌶️Low
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 cup red quinoa
- ●2 cups vegetable broth
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, diced
- ●1/4 cup red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●2 tbsp olive oil
- ●1 tbsp lemon juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp cumin
- ●1/2 tsp paprika
Instructions
- 1Rinse the red quinoa under cold water in a fine mesh strainer.
- 2In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat.
- 3Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 4Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 5In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
- 6In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, cumin, and paprika.
- 7Pour the dressing over the chickpea mixture and toss to combine.
- 8Add the cooked quinoa to the bowl and mix until everything is well combined.
- 9Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Equipment
medium saucepanfine mesh strainerlarge bowlsmall bowlwhisk
vegetariangluten-freenut-freesoy-free
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1/2 cup edamame, shelled
- ●1/2 cup red bell pepper, diced
- ●1/2 cup cucumber, diced
- ●1/4 cup green onions, sliced
- ●1/4 cup cilantro, chopped
- ●1/4 cup soy sauce
- ●1 tbsp sesame oil
- ●1 tbsp rice vinegar
- ●1 tsp ginger, grated
- ●1 tsp garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Rinse the quinoa under cold water to remove any bitterness.
- 2In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- 3Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- 4In a large bowl, combine the cooked quinoa, edamame, red bell pepper, cucumber, green onions, and cilantro.
- 5In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, garlic, salt, and black pepper.
- 6Pour the dressing over the quinoa mixture and toss to combine.
- 7Taste and adjust seasoning if necessary.
- 8Serve immediately or chill in the refrigerator for 30 minutes before serving.
Equipment
medium saucepanlarge bowlsmall bowlwhiskfork
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