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.

1
Servings
592
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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:

Nutritional Facts

Total Fat
37g
53%
Sugar
11g
12%
Saturated Fat
28g
100%
Cholesterol
2mg
1%
Carbohydrate, by difference
53g
41%
Protein
18g
39%
Vitamin A, RAE
258µg
37%
Vitamin C, total ascorbic acid
108mg
100%
Vitamin K (phylloquinone)
366µg
100%
Calcium, Ca
212mg
21%
Choline, total
44mg
10%
Fiber, total dietary
19g
76%
Folate, total
175µg
44%
Iron, Fe
6mg
33%
Magnesium, Mg
51mg
16%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
148mg
21%
Selenium, Se
2µg
4%
Sodium, Na
1217mg
81%
Water
294g
11%
Zinc, Zn
1mg
13%

Healthy Shopping Tip

Choose raw fruits, vegetables, and meats, and unprocessed foods.

Healthy Cooking Tip

Substitute butter for olive oil, and bake, broil, or grill instead of fry.