Vegan Quinoa Bowl Recipe
Quinoa topped with seasonal vegetables and a lemon vinaigrette.
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Ingredients
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Grains
Vegetables
Vinaigrette
Method
Cooking Quinoa
- 1
Rinse the Quinoa
Place 1 cup of quinoa in a fine mesh strainer and rinse under cold running water for about 1-2 minutes to remove any bitterness.
- 2
Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- 3
Fluff the Quinoa
After the quinoa has rested, use a fork to fluff it gently. Set aside.
Preparing Vegetables
- 4
Chop the Vegetables
Dice the bell pepper and zucchini into bite-sized pieces, halve the cherry tomatoes, and thinly slice the red onion.
- 5
Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped bell pepper, zucchini, and red onion. Sauté for about 5-7 minutes until the vegetables are tender.
- 6
Making the Vinaigrette
- 7
Combine Ingredients
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, salt, and black pepper until well combined.
Assembling the Bowl
- 8
Combine Quinoa and Vegetables
In a large serving bowl, combine the fluffed quinoa with the sautéed vegetables. Gently mix to combine.
- 9
Add Vinaigrette
Drizzle the lemon vinaigrette over the quinoa and vegetables, and toss to coat evenly.
- 10
Serve
Serve the quinoa bowl warm or at room temperature. Enjoy!