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

Method:

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 

Method:

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. 


Enjoy


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