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.