Garden Vegetable Quinoa Bowl Recipe

Rinse and toast

Rinse 1 cup quinoa under cold water in a fine-mesh sieve until water runs clear. Drain. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the drained quinoa and toast, stirring, for 2 minutes until slightly nutty.

Simmer

Add 2 cups vegetable broth (or water) and 1 teaspoon salt to the saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 5–10 minutes. Fluff with a fork and keep warm.

Prep

Slice mushrooms, dice zucchini, thinly slice red pepper, mince shallot and garlic. Have spinach or kale measured and ready.

Cook aromatics

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the minced shallot and cook 1–2 minutes until translucent. Add the garlic and cook 30 seconds until fragrant.

Sear mushrooms & veggies

Add the sliced mushrooms and cook, undisturbed for 2 minutes to brown, then stir 3–4 minutes until they release liquid. Add diced zucchini and red pepper, cook 4–5 minutes until vegetables are tender-crisp.

Finish

Add the baby spinach (or kale) and thyme to the pan and cook 1–2 minutes until wilted. Season with 1 teaspoon salt and 1 teaspoon black pepper. Remove from heat.

Blend dressing

In a blender or food processor add 1 ripe avocado, 3 tablespoons lemon juice, 3 tablespoons olive oil, 1 teaspoon Dijon, 1 teaspoon honey or maple syrup, 1 teaspoon salt and 1 teaspoon black pepper. Blend until smooth.

Thin dressing

If too thick, add warm water 1 tablespoon at a time up to 2 tablespoons until desired pourable consistency is reached. Taste and adjust salt or lemon as needed.

Base

Divide the fluffed quinoa between two bowls (about 1/2 cup cooked quinoa per serving as base; adjust to preference).

Top

Spoon the warm sautéed mushrooms and vegetables over the quinoa, dividing evenly between bowls.

Finish

Fan slices from the remaining ripe avocado on top of each bowl. Drizzle the lemon-avocado vinaigrette over each bowl (about 2–3 tablespoons per bowl) or serve on the side.

Garnish

Sprinkle microgreens or parsley and toasted seeds/nuts over each bowl. Finish with a pinch of flaky sea salt and serve with lemon wedges on the side to squeeze over before eating.