Quinoa Bowls

Vegetarian quinoa bowls are perfect for a healthy lunch or dinner. It’s simplicity allows an easy prep for any meal and can be stored up to 6 days after cooking. 

To prep I first rinse 1 cup of quinoa and add it to 1.5-1.75 cups of vegetable broth inside a rice cooker. When the rice cooker signals cooking time is complete, turn off heat and fluff quinoa. This will yield 3 cups cooked and can last you about 1 week. 

Bowl 1

You’ll need:

  • 1 cucumber, sliced or chopped 
  • 1 can of garbanzo beans, rinsed and drained
  • 1 orange or blood orange
  • 1 tablespoons of orange zest
  • 1/4 cup of chopped Italian Parsley 
  • Pinch of red pepper flakes 
  • Salt and pepper 
  • 1/2-1 cup of cooked quinoa


1. Take all ingredients (excluding quinoa) above and mix in bowl. Squirt some fresh lemon juice, mix, and pour quinoa over. 

Bowl 2

You’ll need:

  • 1.5 cups of cherry tomatoes, halved
  • 2 cucumbers, chopped
  • 1 red bell pepper, chopped
  • 1 can garbanzo beans, rinsed and drained 
  • 1/4 of a red onion, diced 
  • Salt and pepper 
  • 1.5-2 cups of quinoa

For dressing:

  • 1/3 cup EVOO
  • 1 tablespoon of red wine or citrus vinegar
  • Freshly squeezed juice of 1/2 lemon
  • Black pepper 


1. Mix ingredients in bowl, excluding quinoa.

2. For dressing, mix ingredients together and pour over ingredients in other bowl. Toss to coat well and then mix quinoa in. 


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s