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Healthy Quinoa Bowl

Sharon Chen loves quinoa, and one of her favorite ways to make it is this Healthy Quinoa Bowl recipe

Sharon Chen loves quinoa, and one of her favorite ways to make it is this Healthy Quinoa Bowl recipe.

“It contains a lot of vegetables, like a lot! It gives you a great amount of protein. It tastes like spring and full of flavor. It looks like a rainbow in a bowl! It’s extremely healthy and easy to make. It’s gluten-free and vegan! All in all, it’s superb,” she says.

This recipe is provided by Sharon Chen of delishplan.com.


For the quinoa bowl:

  • 1 Cup quinoa
  • 1 Cup broccoli florets, finely chopped
  • 1 package of 10.8 oz mixed vegetables (corn, carrots, peas, green beans)
  • 1/4 Cup red onion, diced
  • 1 red bell pepper, diced
  • 1 stem green onion, finely chopped
  • 2 Tablespoons cilantro leaves, chopped
  • 1 Tablespoon fresh basil leaves, chopped

For the dressing:

  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons olive oil
  • 1 Teaspoon sea salt
  • 1/2 Teaspoon ground black pepper


For the quinoa bowl:

Cook quinoa in a rice cooker just like how you cook regular rice. It takes about 10 minutes to cook 1 cup quinoa in my Tatung Ricer Cooker and Steamer.

If you don’t have a rice cooker yet, here’s what to do: Rinse quinoa under cold water and drain. Place it in a pot and cover with 2 cups water. Bring to a boil, then turn down the heat, cover, and simmer for 12 to 14 minutes, or until all of the water is absorbed. Remove from the heat and keep covered for 5 more minutes. Transfer the quinoa to a bowl and fluff it with a fork; let cool.

Cook mixed vegetables with chopped broccoli florets according to the package instructions. (Empty frozen contents of bag into a saucepan. Add 1 cup water. Cover and cook over medium-high heat for 5 to 6 minutes.) Stir occasionally. Drain and set aside.

In a small bowl, combine lime juice, Dijon mustard, olive oil, sea salt, and ground black pepper. Mix well.

In a large bowl, combine cooked vegetables, red onion, bell pepper, cilantro, basil, and green onion. Add quinoa and pour the dressing over. Stir until even. Dish, serve warm or cold.

For the dressing: