Easy Dinner Meals Recipes

Healthy Quinoa Bowls: 6 Tasty Recipes

/ By / Easy Dinner Meals Recipes

Healthy Quinoa Bowls: Mexican Style

These healthy and nutritious quinoa bowls are packed with delicious Mexican flavors! They are easy to make and are perfect for a quick and tasty lunch or dinner.

Ingredients:

  • 1 cup uncooked quinoa
  • 1 can black beans, drained and rinsed
  • 1 bell pepper, diced
  • 1 avocado, diced
  • 1/2 cup corn kernels
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste

Instructions:

  1. Cook quinoa according to package instructions.
  2. In a large bowl, mix together cooked quinoa, black beans, bell pepper, avocado, and corn.
  3. Add cilantro, lime juice, chili powder, garlic powder, salt, and pepper to the bowl and toss everything together.
  4. Divide the mixture into bowls and serve.

Nutritional Information:

  • Calories: 386
  • Protein: 16g
  • Fat: 13g
  • Carbohydrates: 56g
  • Fiber: 14g

Healthy Quinoa Bowls: Mediterranean Style

These Mediterranean quinoa bowls are filled with colorful vegetables, olives, and feta cheese. They are packed with protein and fiber, making them a healthy and delicious meal option.

Ingredients:

  • 1 cup uncooked quinoa
  • 1 cucumber, diced
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 cup pitted kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • Salt and pepper, to taste

Instructions:

  1. Cook quinoa according to package instructions.
  2. In a large bowl, mix together cooked quinoa, cucumber, red onion, red bell pepper, yellow bell pepper, kalamata olives, and feta cheese.
  3. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. Drizzle over the quinoa mixture and toss everything together.
  4. Divide the mixture into bowls and serve.

Nutritional Information:

  • Calories: 339
  • Protein: 8g
  • Fat: 21g
  • Carbohydrates: 31g
  • Fiber: 5g

Healthy Quinoa Bowls: Moroccan Style

Moroccan Quinoa Bowl is a nutritious and flavorful dish combining the earthy, nutty flavor of quinoa with warm spices, roasted vegetables, and sweet and tangy flavors of raisins and honey. This dish is perfect as a lunch or dinner and provides a healthy balance of protein, fiber, and healthy fats.

Ingredients:

  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 teaspoon olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1 cup chickpeas, drained and rinsed
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1/2 cup raisins
  • 2 tablespoons honey
  • 1/4 cup sliced almonds
  • salt and pepper to taste

Instructions:

  1. In a medium saucepan, add quinoa and vegetable broth. Bring to a boil, reduce heat to low and simmer for 15-20 minutes until all the liquid is absorbed. Fluff the quinoa with a fork and set aside.
  2. Preheat the oven to 375°F.
  3. In a frying pan, heat olive oil over medium heat. Add onion, garlic, and ginger and stir until fragrant and soft.
  4. Add cumin, paprika, cinnamon, and turmeric. Stir until the spices are fragrant.
  5. Add chickpeas, red bell pepper, and zucchini. Stir and cook for 5 minutes until the vegetables are tender.
  6. Add raisins, honey, and a pinch of salt and pepper. Stir and cook for an additional 2-3 minutes.
  7. Spread the quinoa onto a large plate or serving bowl. Top with the spiced vegetable mixture and sprinkle with sliced almonds.
  8. Serve hot or cold and enjoy!

Nutritional Information:

  • Calories: 396kcal
  • Carbohydrates: 67g
  • Protein: 13g
  • Fat: 10g
  • Saturated Fat: 1g
  • Sodium: 217mg
  • Potassium: 756mg
  • Fiber: 11g
  • Sugar: 21g
  • Vitamin A: 1982IU
  • Vitamin C: 49mg
  • Calcium: 101mg
  • Iron: 4mg

Healthy Quinoa Bowls: Pesto Style

These healthy Pesto Quinoa Bowls are packed with flavor and nutrition. They feature protein-rich quinoa, a variety of fresh veggies, and a zesty homemade pesto sauce.

Ingredients

  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth or water
  • 1 red bell pepper, diced
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1/2 red onion, diced
  • 1 clove garlic, minced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup pine nuts
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/3 cup olive oil
  • 2 cups fresh basil leaves
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. In a medium saucepan, bring the quinoa and broth/water to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until all the liquid is absorbed and the quinoa is tender. Remove from heat and set aside.
  2. In a large skillet over medium heat, sauté the red pepper, zucchini, yellow squash, and onion in a drizzle of olive oil until tender-crisp, about 5-7 minutes. Add the garlic and sauté for another minute.
  3. In a food processor, combine the pine nuts, Parmesan cheese (if using), olive oil, basil, salt, and pepper. Pulse until a thick, grainy paste forms.
  4. In large serving bowls, layer the cooked quinoa, sautéed veggies, and cherry tomatoes. Spoon the pesto over the top of each bowl, using as much or as little as you like.
  5. Enjoy immediately, garnished with extra Parmesan cheese and/or fresh chopped herbs if desired.

Nutritional Information

  • Servings: 4
  • Calories per serving: 430
  • Total fat: 30g
  • Saturated fat: 4.5g
  • Cholesterol: 5mg
  • Sodium: 400mg
  • Total carbohydrate: 33g
  • Dietary fiber: 6g
  • Total sugars: 5g
  • Protein: 9g

Healthy Quinoa Bowls: Superfood Style

Superfood quinoa bowls are a nutrient-packed and delicious way to fuel your body. This recipe features quinoa, roasted sweet potatoes, kale, and avocado, all drizzled with a tangy lemon tahini dressing. It’s vegan, gluten-free, and loaded with protein, fiber, and healthy fats.

Ingredients:

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 large sweet potato, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 4 cups kale, chopped
  • 1 large avocado, sliced
  • Lemon Tahini Dressing:
    • 3 tbsp tahini
    • 3 tbsp lemon juice
    • 1 tbsp maple syrup
    • 1/4 tsp sea salt
    • 2-3 tbsp water, to thin

Instructions:

  1. Preheat the oven to 400°F.
  2. Rinse the quinoa in a fine-mesh strainer and add it to a medium saucepan with the vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the quinoa is fluffy and all the liquid is absorbed.
  3. In a large bowl, toss the cubed sweet potato with olive oil, paprika, garlic powder, and sea salt. Spread the sweet potato on a baking sheet and roast for 25-30 minutes, or until tender and golden brown.
  4. While the sweet potato is roasting, prepare the lemon tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, sea salt, and enough water to thin the dressing to your desired consistency.
  5. In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the kale and sauté for 2-3 minutes, or until wilted.
  6. Divide the cooked quinoa, roasted sweet potato, sautéed kale, and sliced avocado between four bowls. Drizzle with the lemon tahini dressing and serve immediately.

Nutritional Information:

  • Calories: 473
  • Protein: 13g
  • Carbohydrates: 56g
  • Fiber: 13g
  • Fat: 26g
  • Saturated Fat: 3g
  • Sodium: 801mg
  • Potassium: 1409mg
  • Sugar: 9g

Healthy Quinoa Bowls: Asian Style

This Asian-inspired quinoa bowl is packed with flavor and plant-based protein. It features fluffy quinoa and a colorful assortment of veggies, all topped with a mouth-watering sweet and spicy peanut sauce.

Ingredients:

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 2 cups shredded purple cabbage
  • 1 cup shredded carrots
  • 1 cup shelled edamame, cooked
  • 1/2 cup chopped scallions
  • For the Sweet and Spicy Peanut Sauce:
    • 1/4 cup natural peanut butter
    • 2 tbsp fresh lime juice
    • 2 tbsp tamari or soy sauce
    • 2 tbsp maple syrup
    • 1 tbsp Sriracha sauce
    • 1 garlic clove, minced
    • 1/4 cup hot water, or more as needed

Instructions:

  1. Rinse the quinoa in a fine-mesh strainer and add it to a medium saucepan with the vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the quinoa is fluffy and all the liquid is absorbed.
  2. While the quinoa is cooking, prepare the sweet and spicy peanut sauce. In a small mixing bowl, whisk together the peanut butter, lime juice, tamari or soy sauce, maple syrup, Sriracha sauce, and minced garlic. Gradually add hot water, one tablespoon at a time, until the sauce is smooth and pourable. Set aside.
  3. In a large bowl, combine the cooked quinoa, sliced bell peppers, red onion, shredded purple cabbage, shredded carrots, cooked edamame beans, and chopped scallions. Toss well to mix all the ingredients together.
  4. Pour the sweet and spicy peanut sauce over the quinoa bowl and gently mix everything together until fully coated with the sauce.
  5. Divide the quinoa and vegetable mixture into bowls. Garnish with additional scallions, if desired.

Nutritional Information:

  • Calories: 428
  • Protein: 19g
  • Carbohydrates: 49g
  • Fiber: 10g
  • Fat: 20g
  • Saturated Fat: 3g
  • Sodium: 1048mg
  • Potassium: 1019mg
  • Sugar: 14g

Related Posts