Quinoa Veggie Bowl
I posted one of my go-to meals on Instagram a few weeks ago. Surprisingly, it got quite a few positive responses! Which led me to the idea of sharing it here on the blog.
Quinoa is one of two complete plant proteins. Needless to say, we have a great relationship. Whether you are plant-based or not, you should definitely be digesting this powerful protein.
This quinoa veggie bowl is something you can easily make ahead as a meal prep or make as a quick dinner. It is inspired by the creative Minimalist Baker and is super versatile. Seriously, if you don’t have the veggies listed in the “ingredients”, just work with what you have in the fridge already.
I’ve been having this delicious protein-filled meal for dinner a few times a week and it’s so filling! You can actually find this recipe on my YouTube channel, but this time I’m adding lentils for more protein and using asparagus instead of carrots.
Now let’s make a rainbow!
⅔ C quinoa
½ C lentils
1 orange pepper, diced
8-10 asparagus, chopped
1 C red cabbage, chopped
1 handful of spinach
¼ C peanut butter
2 T soy sauce
1 T agave
1-2 lime juice
1 teaspoon of garlic powder
1. In a pot, bring 2 cups of water to a boil and add the quinoa. Place the lid on and reduce to medium heat and cook for 20-22 minutes. Remove from the heat and let it sit for 5 minutes.
2. While you’re cooking the quinoa, on another burner, add ½ cup of lentils and 3 cups of water to a pot and bring to a boil. Reduce the heat and let it simmer for 20 minutes.
3. Sprinkle some water in a large pan and add the asparagus and bell pepper. Let it cook for a few minutes and combine the red cabbage. You’ll want to cook these veggies for at least 20 minutes. Feel free to season with garlic powder, pink salt, pepper, or any of your favorite flavors.
4. Lastly, combine the quinoa and lentils in the same pan as the veggies. Add your spinach and let it cook for 5 minutes. And serve your tasty, colorful quinoa veggie bowl!
In a bowl, combine the peanut butter, soy sauce, agave, lime juice, and garlic powder. The consistency will be pretty thick, so use a tablespoon of water at a time to thin out the sauce. I like it more runny than creamy, but do as you please!
What is your favorite plant-based meal?
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Peace & Love,