You need to just try this quinoa and veggie bowl recipe once and seriously, you’re gonna love it!
I used to think quinoa tastes kind of plain, but when I made this version, everything changed. Like, it turned out so tasty and healthy at the same time. And the best part is, you don’t even have to work too hard!
It’s got that crunchy bite from all the veggies, a little tangy kick from lemon, and that amazing texture from toasted cashews. All of it comes together so perfectly.
And you know what? It’s super light but still keeps you full, so it works great for both lunch and dinner. You make it once, and trust me, you’ll be thanking me later!
Quinoa and Veggie Bowl
Description
This vibrant quinoa and vegetable bowl recipe is a wholesome and flavorful one-pot meal made with quinoa, colorful veggies, and warm spices. It’s light, protein-packed, and full of nutrients, perfect for a healthy lunch or dinner. With the goodness of spinach, carrots, green beans, and a hint of lemon, every bite bursts with freshness. This dish brings both comfort and nutrition to your plate as it is topped with toasted cashews and cilantro, all in under 45 minutes!
Ingredients
For Base:
Spices:
Veggies:
Liquid:
Finishing touch:
Instructions
- So first things first. Rinse the quinoa really well, like 2-3 times, until the water looks totally clear. Then soak it for around 30 minutes. After that, just drain the water and strain it and, it’s good to go!
- Now grab a pan and add some olive oil.
- Once it’s a little warm, toss in the chopped onion and a pinch of salt (about ¼ tsp). You know, adding salt here is a total trick as it helps the onion soften and turn golden faster!
- Cook it on medium flame till it starts getting lightly brown.
- Next, add garlic and ginger, and sauté for about 30 seconds. Then throw in the carrots, green beans, and all the spices like turmeric, paprika, cumin, coriander. And if you like a little heat, add a pinch of cayenne pepper too.
- Now, fry this mix for 2-3 minutes on medium flame till it smells amazing.
- Now add the soaked quinoa, chopped tomatoes, frozen peas, and water. Adjust the salt to your taste. Give everything a good mix and let it come to a boil.
- Once it starts boiling, cover it with a lid and lower the flame. Let it cook for 20-25 minutes on low heat till the quinoa turns fluffy and looks nicely done.
- When the quinoa is cooked, turn off the gas and quickly add the spinach leaves. The steam will gently wilt the spinach. No overcooking here, promise!
- Now squeeze in some lemon juice, sprinkle black pepper, and mix it all gently so the quinoa doesn’t get mushy.
- Top it off with toasted cashews and finely chopped coriander leaves. That’s it, serve it hot and enjoy those restaurant-style vibes right at home.
Let’s get the quinoa ready:
Time to make the base:
Let’s build the flavor:
Time to cook the quinoa:
Final touch
Garnish and serve:
Pro Tips & Variations
Pro Tips:
- See, quinoa has a natural coating on it that can taste a little bitter. So make sure to rinse it really well like 2-3 times until the water runs clear. If you skip this step, the whole flavor can feel off!
- Every quinoa brand behaves a bit differently. Sometimes it turns out too dry, so just add a little extra water just enough to make it fluffy, not sticky. I usually go with 1⅓ cups of water for 1 cup of quinoa, but you can tweak it based on your batch.
- Just a pinch of salt while cooking the onion helps it soften and turn golden faster. Trust me, this tiny trick makes a big difference in flavor.
- Since the quinoa is hot, the steam wilts the spinach perfectly. If you add it too early, it might get overcooked and lose that fresh green color.
- Instead of cashews, you can try roasted almonds or pumpkin seeds. Sometimes I even sprinkle sesame seeds on top as it adds a lovely crunch.
Variations:
- If you’re in the mood for Indian vibes, go for a tadka with cumin and garam masala.
- If you want something Mediterranean? Add a bit of feta cheese and olives.
- And if you like it spicy, just increase the cayenne pepper as it gives a nice kick!
Storage & Reheating Instructions
Storage Instructions:
- Once the quinoa cools down to room temperature, transfer it into an airtight container. Just make sure not to put hot quinoa straight into the fridge as it creates steam and makes everything soggy. If you store it this way, it’ll stay fresh for 3-4 days easily.
- If you’ve made a big batch, you can divide it into freezer-safe boxes or ziplock bags and freeze it. It’s better to store it in portions, so later you only take out what you need. This way, it lasts up to a month in the freezer without any problem.
Reheating Instructions:
- In the microwave, sprinkle 1-2 tablespoons of water over the quinoa and heat it for about 1 minute.
- You can also add a little olive oil to a pan and lightly toss the quinoa for 2-3 minutes. Just enough to bring back that fluffy texture. Don’t overheat it, or it might turn dry and lose its charm.
- If you’re eating it the next day, add fresh spinach and cashews after reheating. Topping them later brings back both the taste and the crunch.
Serving Suggestions:
- You can totally enjoy this as your lunch or dinner because it’s light, but still keeps you full. Just take a bowl of quinoa and add a little yogurt or raita on the side and, you’ve got a perfectly balanced meal.
- If you’re in a healthy mood, pair the quinoa with a fresh cucumber-tomato salad or some leafy greens. To make it super refreshing, add a little lemon dressing on top.
- If you eat non-veg, grilled chicken or fish goes really well with it. And if you prefer veg, then paneer tikka or tofu is a great match too. It makes the whole meal more protein-rich and satisfying.
- You can also serve this quinoa mix as a healthy side dish. Like instead of pulao or fried rice, guests love it, and it feels nice and wholesome too.
- This recipe is travel-friendly, so you can easily make it in the morning and pack it in your tiffin. It stays soft and flavorful till lunchtime. However, just heat it up a little in the microwave and you’re good to go.
- For topping, crumble some feta cheese on top as it adds a creamy and tangy touch. Or just squeeze a bit of lemon juice for that fresh pop of flavor.
Nutrition Facts
Servings 4
Serving Size 1 cup (≈200g cooked quinoa veggie mix)
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 1.5g8%
- Sodium 380mg16%
- Potassium 420mg12%
- Total Carbohydrate 38g13%
- Dietary Fiber 6g24%
- Sugars 5g
- Protein 9g18%
- Vitamin A 1200 IU
- Vitamin C 18 mg
- Calcium 70 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
FAQ
Q1. Are there different types of quinoa?
Yes, there are mainly three types – white, red, and black quinoa. White quinoa is the lightest and has a mild flavor (this recipe works perfectly with it). Red and black have a slightly nutty taste and are great for salads.
Q2. Do I need to soak quinoa before cooking?
Technically, you don’t have to, but I always soak it. You know, soaking makes the quinoa a bit softer and helps it cook faster. Plus, it reduces the bitterness, so the overall taste turns out better.
Q3. How do I make quinoa fluffy?
It’s simple! Don’t add too much water and cook it on low flame. When the grains look separate and slightly transparent, that’s your sign it’s ready. After cooking, cover it and let it rest for 5 minutes, then gently fluff it with a fork.
Q4. Can I add more veggies to it?
Totally! You can throw in broccoli, bell peppers, zucchini, or even corn.
Q5. Can I eat it as a cold salad too?
Yes yes, if you want, you can turn it into a chilled quinoa salad. Just let the cooked quinoa cool down, then add olive oil, lemon juice, and fresh veggies as it gives total summer vibes.
Q6. Can I cook it in a rice cooker?
Absolutely! Rice cooker works great too. Just keep the same ratio like 1 cup quinoa to 1⅓ cups water. Set it on the “white rice” mode and it’ll be ready without any stress.
