Rainbow Quinoa Bowl Recipe

Rating 5.0
| 1
This Mediterranean-influenced rainbow quinoa bowl is created with an array of colorful vegetables and a backdrop of tricolor quinoa. Finished with a garnish of avocado or edible flowers, this beautiful blend of sweet and savory flavors will please your palate. You cannot go wrong with this deliciously fresh anytime meal.
Dinner
Mediterranean
20
ingredients
11
steps
50
minutes
Chef Tracy is an epicurean and former athlete with a passion for healthy, wholesome recipes. She's worked as both a culinary and pastry chef, which helped her launch a health food dessert company in 2008. She's taught hands-on cooking and nutrition courses for conferences and major companies, including two large grocery store brands. Chef Tracy has also written books and articles that share her recipes and nutrition knowledge.

Ingredients

Servings:
10
1 cup(s)
tri-color quinoa
1 cup(s)
water
4 tblsp
grapeseed oil, divided
1/2
red onion, finely chopped
1/2
leek, finely chopped
1 1/2 cup(s)
Brussels sprouts, quartered
1
yellow bell pepper, chopped
1
orange bell pepper, chopped
8
grape tomatoes, quartered
1
14 oz. can of chickpeas, rinsed and drained
1/2 cup(s)
chopped apples, cut into 1/2-inch cubes
1 tsp
paprika
1/2 tsp
cumin
1/2 tsp
sea salt
1/4 tsp
ground black pepper
1 tsp
fresh basil, chopped
1/2 tsp
fresh thyme, chopped
2 tblsp
cilantro leaves, chopped
sliced avocado, for garnish
edible flowers, for garnish

Directions 11 steps | 50 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Cook the quinoa. Use a fine-meshed strainer to thoroughly rinse the quinoa for 2 minutes. In a medium-sized saucepan over medium-high heat, add the water and quinoa. (See notes.)

Step 3

Bring the mixture to a boil. Break up the mixture with a fork and reduce the heat to medium.

Step 4

Cook uncovered until most of the water has been absorbed by the quinoa, about 10-15 minutes. Reduce the heat to low, stir and let all of the water be absorbed by the quinoa. Remove the pot from the heat, stir and let it rest. The cooked quinoa will look like horseshoes. 

Step 5

In a large skillet over medium-high heat, add two tablespoons of grapeseed oil and red onions. Cook until tender.

Step 6

Add the leeks and cook for 2 minutes, stirring frequently.

Step 7

Add the Brussels sprouts and cook for 4 minutes.

Step 8

Add the yellow and orange bell peppers, chickpeas, apples, paprika, cumin salt and pepper. Cook until the peppers become soft.

Step 9

Reduce the heat to medium and stir in the grape tomatoes, thyme and basil. Cook until the tomatoes are tender. The flesh will pull away from the skin. Remove the pan from the heat.

Step 10

In a large mixing bowl, add the remaining 2 tablespoons of grapeseed oil, quinoa and vegetable mixture. Toss to combine.

Step 11

Garnish with avocado slices, edible flowers and cilantro before serving. Enjoy!


Notes:

  • Do not forget to rinse quinoa before cooking it in a fine-mesh strainer for 2 minutes. If not, it can taste bitter or soapy due to the compound called saponin that naturally coats quinoa.

Nutrition Per Serving
View All
CALORIES
191
FAT
7.7 g
PROTEIN
6.3 g
CARBS
25.7 g

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1 Comments
1 Comments
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Carmela G.

Carmela

11 Jul 2022

A Rainbow Quinoa Bowl Recipe that definitely pleases your palate.

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