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A colorful quinoa bowl with fresh vegetables and protein

Quick way to grow: 3 Quinoa Bowl Recipes

These three quinoa bowl recipes are a quick and healthy way to enjoy a delicious meal. Featuring a variety of fresh ingredients, they are perfect for a satisfying lunch or dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 3 bowls
Calories: 450
Ingredients Equipment Method

Ingredients
  

Base (for all 3 bowls)
  • 3 cups cooked quinoa
  • 1.5 cups cooked chickpeas rinsed and drained
Bowl 1: Mediterranean Quinoa Bowl
  • 0.5 cup cucumber diced
  • 0.5 cup cherry tomatoes halved
  • 0.25 cup red onion thinly sliced
  • 0.25 cup feta cheese crumbled
  • 0.25 cup Kalamata olives pitted and halved
  • 2 tbsp fresh parsley chopped
  • 0.5 tsp lemon zest
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 0.5 tsp dried oregano
  • 0.25 tsp salt
  • 0.13 tsp black pepper
Bowl 2: Southwestern Quinoa Bowl
  • 0.5 cup black beans rinsed and drained
  • 0.5 cup corn kernels
  • 0.5 cup avocado diced
  • 0.5 cup red bell pepper diced
  • 0.25 cup red onion diced
  • 2 tbsp cilantro chopped
  • 1 tbsp lime juice
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp chili powder
  • 0.5 tsp cumin
  • 0.25 tsp salt
  • 0.13 tsp black pepper
Bowl 3: Asian-Inspired Quinoa Bowl
  • 0.5 cup edamame shelled and cooked
  • 0.5 cup shredded carrots
  • 0.5 cup red bell pepper thinly sliced
  • 0.25 cup green onions sliced
  • 1 tbsp toasted sesame seeds
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 0.5 tsp fresh ginger grated
  • 0.5 tsp garlic minced
  • 0.5 tsp honey
  • 0.25 tsp red pepper flakes optional

Equipment

  • 3 Bowls
  • Whisk

Method
 

General Preparation (for all bowls)
  1. Divide the cooked quinoa and chickpeas evenly among three separate bowls, forming the base for each.
Mediterranean Quinoa Bowl
  1. Combine cucumber, cherry tomatoes, red onion, feta cheese, Kalamata olives, and fresh parsley in a bowl.
  2. Whisk together lemon zest, extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper for the dressing.
  3. Pour the dressing over the vegetable mixture and toss to combine, then add to one of the quinoa and chickpea bases.
Southwestern Quinoa Bowl
  1. Mix black beans, corn kernels, avocado, red bell pepper, red onion, and cilantro in a separate bowl.
  2. In a small bowl, whisk together lime juice, extra virgin olive oil, chili powder, cumin, salt, and black pepper.
  3. Toss the dressing with the vegetable mixture and add it to another quinoa and chickpea base.
Asian-Inspired Quinoa Bowl
  1. Combine edamame, shredded carrots, red bell pepper, green onions, and toasted sesame seeds in a bowl.
  2. Whisk together soy sauce, rice vinegar, sesame oil, grated fresh ginger, minced garlic, honey, and red pepper flakes for the dressing.
  3. Pour the dressing over the vegetable mixture, toss well, and then add it to the final quinoa and chickpea base.