Quinoa Bowl Recipe
A nutritious quinoa bowl topped with seasonal vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Vegetables
Seasoning
Method
Preparation
- 1
Rinse Quinoa
Place the quinoa in a fine-mesh strainer and rinse under cold water for about 2 minutes to remove any bitterness.
- 2
Cook Quinoa
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat.
- 3
Simmer Quinoa
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes until the quinoa is fluffy and the water is absorbed.
- 4
Chop Vegetables
While the quinoa is cooking, chop the cherry tomatoes in half, dice the zucchini and bell pepper, and wash the spinach.
Cooking Vegetables
- 5
Sauté Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped zucchini and bell pepper, and sauté for about 5 minutes.
- 6
Add Spinach and Tomatoes
Add the cherry tomatoes and spinach to the skillet, cooking for another 2-3 minutes until the spinach has wilted and the tomatoes are slightly softened.
Final Assembly
- 7
- 8
Season
Add the salt, black pepper, and lemon juice to the quinoa and vegetable mixture. Stir well to combine and heat through for another 1-2 minutes.
- 9
Serve
Spoon the quinoa bowl into serving dishes and enjoy warm.
