EASY & HEALTHY QUINOA BOWLS ‣‣ 6 Awesome Ways!
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Recipes in this Video
7 recipes
vegetarianplant-basedgluten-freenut-freesoy-free
Originating from the health-conscious food movement in the United States, quinoa bowls have become a staple for those seeking nutritious, plant-based meals. This dish celebrates the versatility of quinoa, a superfood packed with protein, combined with black beans and fresh vegetables for a colorful, satisfying meal. Today, quinoa bowls are popular worldwide, often customized with various toppings and dressings to suit personal tastes.
Ingredients
- ●quinoa
- ●black beans
- ●bell pepper
- ●corn
- ●red onion
- ●cilantro
- ●lime
- ●olive oil
- ●cumin
- ●salt
- ●pepper
- ●avocado
- ●cherry tomatoes
- ●jalapeno
- ●garlic
Instructions
- 1Rinse quinoa under cold water until water runs clear.
- 2Combine quinoa and water in a pot; bring to a boil over medium heat.
- 3Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- 4Remove from heat and let quinoa sit covered for 5 minutes before fluffing with a fork.
- 5In a skillet, heat olive oil over medium heat; add chopped red onion and sauté until translucent, about 3-4 minutes.
- 6Add minced garlic and diced bell pepper; cook for another 2-3 minutes until softened.
- 7Stir in black beans, corn, cumin, salt, and pepper; cook until heated through, about 5 minutes.
- 8In a large bowl, combine quinoa, black bean mixture, and chopped cilantro.
- 9Squeeze lime juice over the mixture and toss to combine.
- 10Top with sliced avocado, halved cherry tomatoes, and diced jalapeno if desired.
Ingredient Alternatives
black beans
Healthier: lentils
Cheaper: canned chickpeas
Lentils are high in protein and fiber, while canned chickpeas are often less expensive.
quinoa
Healthier: farro
Cheaper: brown rice
Farro is nutritious and has a similar texture, while brown rice is more affordable.
avocado
Healthier: mashed peas
Cheaper: sliced cucumber
Mashed peas provide creaminess with fewer calories, while cucumber is a low-cost crunchy alternative.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier with a higher smoke point, while canola oil is more budget-friendly.
Techniques
boilingsautéing
Equipment
potskilletmeasuring cupscutting boardknifeserving bowl
🌶️🌶️🌶️Low
Also Known As
Quinoa and Black Bean BowlVegetarian Quinoa Bowl
vegetariangluten-free
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1/2 tsp salt
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, diced
- ●1/2 red onion, finely chopped
- ●1/2 cup Kalamata olives, pitted and sliced
- ●1/4 cup feta cheese, crumbled
- ●1/4 cup fresh parsley, chopped
- ●2 tbsp olive oil
- ●2 tbsp lemon juice
- ●1/2 tsp dried oregano
- ●1/4 tsp black pepper
Instructions
- 1Rinse the quinoa under cold water to remove any bitterness.
- 2In a medium saucepan, combine the quinoa, water, and salt. 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 water is absorbed.
- 4Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 5In a large bowl, combine the cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- 6In a small bowl, whisk together the olive oil, lemon juice, oregano, and black pepper.
- 7Add the cooked quinoa to the vegetable mixture and pour the dressing over it. Toss gently to combine.
- 8Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Equipment
medium saucepanlarge bowlsmall bowlforkwhisk
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
vegetariandairy-freeegg-freegluten-freenut-free
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1 cup kale, chopped
- ●1/2 cup cherry tomatoes, halved
- ●1/2 avocado, sliced
- ●1/4 cup chickpeas, drained and rinsed
- ●1/4 cup walnuts, chopped
- ●2 tbsp olive oil
- ●1 tbsp lemon juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Rinse the quinoa under cold water and drain.
- 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, then fluff with a fork.
- 4In a large bowl, combine the cooked quinoa, chopped kale, cherry tomatoes, avocado, chickpeas, and walnuts.
- 5In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to make the dressing.
- 6Pour the dressing over the quinoa mixture and toss gently to combine.
- 7Serve immediately or refrigerate for up to 2 days.
Equipment
medium saucepanlarge bowlsmall bowlwhisk
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup quinoa
- ●2 cups vegetable broth
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1 red bell pepper, diced
- ●1 small cucumber, diced
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup raisins
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1/2 tsp cinnamon
- ●1/2 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●2 tbsp lemon juice
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 about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 3In a large bowl, combine the cooked quinoa, chickpeas, red bell pepper, cucumber, cherry tomatoes, red onion, parsley, and raisins.
- 4In a small bowl, whisk together the olive oil, lemon juice, cumin, coriander, cinnamon, paprika, salt, and black pepper.
- 5Pour the dressing over the quinoa mixture and toss to combine.
- 6Taste and adjust seasoning if necessary.
- 7Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Equipment
medium saucepanlarge bowlsmall bowlwhiskspoon
vegetariangluten-freedairy-free
Ingredients
- ●1 cup quinoa
- ●2 medium sweet potatoes, peeled and diced
- ●2 cups kale, chopped
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/4 tsp garlic powder
- ●1/4 tsp onion powder
- ●1 avocado, sliced
- ●1/4 cup feta cheese, crumbled (optional)
- ●1 tbsp lemon juice
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a medium pot, rinse the quinoa under cold water. Add 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- 3On a baking sheet, toss the diced sweet potatoes with 1 tbsp olive oil, salt, black pepper, paprika, garlic powder, and onion powder. Spread them out in a single layer.
- 4Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- 5In a large bowl, massage the chopped kale with the remaining 1 tbsp olive oil and lemon juice until softened.
- 6To assemble the quinoa bowl, divide the cooked quinoa among serving bowls. Top with roasted sweet potatoes, massaged kale, sliced avocado, and crumbled feta cheese if using.
- 7Serve warm and enjoy your nutritious quinoa bowl.
Equipment
medium potbaking sheetlarge bowlfork
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1/4 cup tahini
- ●2 tbsp lemon juice
- ●2 cloves garlic, minced
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cumin
- ●1/4 cup fresh parsley, chopped
- ●1/2 cup cherry tomatoes, halved
- ●1/2 cucumber, diced
Instructions
- 1Rinse the quinoa under cold water to remove any bitterness.
- 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, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, black pepper, and cumin. If the sauce is too thick, add a little water to reach desired consistency.
- 4In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, and parsley.
- 5Drizzle the tahini sauce over the quinoa mixture and toss gently to combine.
- 6Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 7Serve the quinoa bowl warm or at room temperature.
Equipment
medium saucepansmall bowllarge bowlwhiskmeasuring cupsmeasuring spoons
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