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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1 cup corn kernels (fresh or frozen) - 1 medium zucchini, diced - 1 avocado, sliced - 1 can black beans, rinsed and drained - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro, for garnish - Lime wedges, for serving Quinoa is high in protein and fiber. It gives you energy and keeps you full. Vegetable broth adds flavor without many calories. Red bell pepper is rich in vitamin C, boosting your immune system. Cherry tomatoes are full of antioxidants, great for your skin. Corn adds sweetness and fiber, helping digestion. Zucchini is low in calories but high in vitamins. Avocado provides healthy fats, good for your heart. Black beans add protein and iron, perfect for muscle health. Cumin and smoked paprika give your bowl a warm, smoky taste. Olive oil is a good fat choice, helping with nutrient absorption. Fresh cilantro adds a burst of flavor and may help with digestion. Lime juice brightens your dish and adds vitamin C. You can customize your quinoa bowl easily. Try adding a sprinkle of feta cheese for a salty kick. A few diced jalapeños can bring heat if you love spice. Chopped nuts like almonds or walnuts add crunch and healthy fats. For a fresh taste, toss in some arugula or spinach. If you want to add more protein, consider grilled chicken or shrimp. A dollop of Greek yogurt can add creaminess and tang. Each add-in brings a new twist to your bowl, making it unique! {{ingredient_image_1}} First, grab a medium saucepan. Pour in 2 cups of vegetable broth. Bring it to a boil. Once it bubbles, add 1 cup of rinsed quinoa. Cover the pot, and lower the heat. Let it simmer for about 15 minutes. The quinoa will absorb the broth and fluff up. Use a fork to fluff it when done. Set it aside for later. Now, take a large skillet and heat 1 tablespoon of olive oil over medium heat. Add the diced red bell pepper, zucchini, and corn. Sauté these for about 5-7 minutes. You want them tender but still bright. Next, stir in the halved cherry tomatoes and black beans. Add 1 teaspoon of cumin, 1 teaspoon of smoked paprika, salt, and pepper. Cook for another 3-4 minutes. This warms everything through and mixes the flavors well. It's time to build your bowls! Start with a generous scoop of quinoa in each bowl. Top it with the sautéed veggie mix. Add sliced avocado on top for creaminess. Finish with fresh cilantro for a pop of color and flavor. Don’t forget to serve lime wedges on the side for a zesty kick! Enjoy your healthy, loaded veggie quinoa bowls! To get fluffy quinoa, start with rinsing it well. Rinsing removes bitter saponins. Use two parts liquid to one part quinoa. I prefer vegetable broth for flavor. Bring the broth to a boil before adding quinoa. Reduce the heat to low, cover, and simmer for 15 minutes. Once done, fluff it with a fork. Let it rest for a few minutes before serving. This method yields light and fluffy grains every time. When cooking veggies, I love to sauté them. This method keeps their bright colors and crunch. Heat olive oil in a skillet over medium heat. Add your diced red bell pepper, zucchini, and corn. Sauté for 5 to 7 minutes. Stir often to avoid burning. Once tender, add halved cherry tomatoes and black beans. Cook for a few more minutes to heat everything through. This method brings out the best flavors in your vegetables. To boost flavor, I use cumin and smoked paprika in my veggie mix. These spices give the dish a warm, smoky taste. Don’t forget to season with salt and pepper to taste. Fresh cilantro adds a bright touch. Adding lime juice right before serving gives a fresh zing. You can also try adding garlic or onion for more depth. Experiment with spices to find what you love! Pro Tips Rinse Your Quinoa: Rinse the quinoa under cold water before cooking to remove its natural coating, called saponin, which can make it taste bitter. Customize Your Veggies: Feel free to swap in your favorite vegetables based on what's in season or what you have on hand—broccoli, carrots, or spinach all work great! Perfectly Cooked Quinoa: For added flavor, consider cooking the quinoa in vegetable broth instead of water to enhance its taste. Avocado Storage: To keep your leftover avocado fresh, sprinkle it with lime juice and store it in an airtight container to prevent browning. {{image_2}} You can make your loaded veggie quinoa bowls even better by adding protein. Here are some great choices: - Grilled chicken: Cut it into strips for easy mixing. - Shrimp: Sautéed shrimp adds a nice touch. - Tofu: Use firm tofu for a satisfying bite. - Chickpeas: These are tasty and full of fiber. - Eggs: Poached or fried eggs can bring richness. Each protein option brings its flavor and texture. Feel free to mix and match to find your favorite! Changing your veggies can keep your bowls fresh and fun. Here are some ideas based on the season: - Spring: Add asparagus and peas for a crisp taste. - Summer: Use fresh basil and cherry tomatoes for a bright flavor. - Fall: Try sweet potatoes and kale for warmth. - Winter: Use root veggies like carrots and parsnips for heartiness. These swaps not only change the taste but also add nutrition. Choose what’s fresh and local! You can easily make these bowls vegan and gluten-free. Here’s how: - Use quinoa as your base; it is gluten-free and full of protein. - Swap out any dairy for plant-based options. - Choose gluten-free sauces and dressings for added flavor. These changes help you enjoy your meal without worry. Everyone can savor these bowls, no matter their diet! To keep your loaded veggie quinoa bowls fresh, store them in an airtight container. Let the bowls cool first. Place them in the fridge. They last about 3 to 4 days. You can freeze the quinoa bowls if you have extra. Pack them tightly in freezer-safe containers. Use parchment paper to separate layers if needed. They keep well for up to 3 months. When you’re ready to eat, take the bowls out of the fridge or freezer. For fridge leftovers, heat in the microwave for about 1 to 2 minutes. If frozen, thaw overnight in the fridge first. Stir halfway through to ensure even heating. Enjoy your meal warm! You can create no-cook quinoa bowls by using cooked quinoa from the store. Look for pre-cooked quinoa packets. You can also use canned beans and fresh veggies. Just mix them together with your favorite dressing. This method saves time and still gives you a tasty meal. Yes, you can use other grains like brown rice, farro, or couscous. Each grain has its own taste and texture. Brown rice adds a nutty flavor, while farro gives a chewy bite. Couscous cooks quickly and works well in bowls. Just adjust cooking times based on the grain you choose. You can add many toppings to make your quinoa bowls special. Here are some ideas: - Crumbled feta or goat cheese - Sliced olives - Roasted chickpeas - Chopped nuts like almonds or walnuts - Fresh herbs like parsley or basil - A dollop of Greek yogurt or tzatziki - Hot sauce or sriracha for spice Feel free to mix and match to find your favorite combo! In this post, we explored how to make tasty and healthy quinoa bowls. We covered key ingredients and their nutritional benefits, plus extra add-ins for flavor. I shared step-by-step instructions on cooking and assembling your bowls. You learned tips for fluffy quinoa and flavor enhancements. We also discussed variations and storage tips. Quinoa bowls offer endless options for meals. Try different toppings for fun flavors and keep it healthy!

Loaded Veggie Quinoa Bowls

A nutritious and colorful quinoa bowl loaded with fresh veggies and flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 whole red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (fresh or frozen)
  • 1 medium zucchini, diced
  • 1 whole avocado, sliced
  • 1 can black beans, rinsed and drained
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and the liquid is absorbed. Fluff with a fork and set aside.
  • In a large skillet, heat olive oil over medium heat. Add the diced red bell pepper, zucchini, and corn. Sauté for about 5-7 minutes, until the veggies are tender but still vibrant.
  • Stir in the halved cherry tomatoes, black beans, cumin, smoked paprika, salt, and pepper. Cook for another 3-4 minutes until everything is heated through and combined.
  • To assemble the bowls, spoon a generous portion of quinoa into each bowl. Top with the sautéed veggie mixture, sliced avocado, and fresh cilantro.
  • Serve with lime wedges on the side for an extra zing of flavor.

Notes

Feel free to customize with your favorite vegetables.
Keyword healthy, quinoa, vegetarian, veggie bowl