Recipes

Quinoa Bowls

June 4, 2017

Quinoa is a type of ancient grain that provides many health benefits. It’s light texture and subtle flavor makes it a versatile ingredient to cook with. Although there are so many tasty combinations you can make with it, I have found some personal favorites that I wanted to share with you!

»Quinoa Black Bean Burrito Bowl by Tori Avey«

 

Ingredients

  • 1 cup quinoa
  • 1 tbsp olive oil
  • 1/4 cup minced onion
  • 1 clove garlic, minced
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • 1/4 tsp chili powder 
  • Pinch of cayenne pepper
  • 1/4 cup fresh lime juice
  • 1 cup shredded lettuce
  • Salt

Optional Topping Ingredients

  • Grated cheddar or jack cheese
  • Sour cream or Greek yogurt
  • Pico de gallo or salsa
  • Diced seeded tomatoes
  • Hot sauce or sriracha
  • Sliced avocado
  • Guacamole
  • Corn

Instructions

  1. Rinse the quinoa thoroughly in a mesh strainer or sieve, drain.
  2. Pour quinoa into a saucepan along with 2 cups of water.
  3. Bring the quinoa to a boil, then reduce heat to a low simmer and cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn’t burn.
  4. While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat.
  5. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown.
  6. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.
  7. Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper.
  8. Bring the beans to a boil, then reduce heat to medium low.
  9. Let the beans simmer for 15 minutes till the liquid is mostly evaporated.
  10. Stir in 2 tbsp of fresh lime juice. Season with salt to taste.
  11. Top each portion of quinoa with 1/4 cup of shredded lettuce.
  12. Top each portion of lettuce with simmered black beans.
  13. Top the black beans with your choice of Optional Topping Ingredients (ideas listed above).

 

»Asian Quinoa Bowls with Peanut Baked Tofu by Alyssa Rimmer«

Kick your dinner up a notch with these Asian Quinoa Bowls! Combining fluffy ginger quinoa, crunchy veggies, crispy baked tofu and a creamy peanut sauce, it's flavorful, healthy and delish!

 

Ingredients

  • 1 cup uncooked quinoa
  • 1 teaspoon ground ginger
  • 3 teaspoons tamari, divided
  • 1 cup water
  • 1 1/4 cups Almond Breeze Almondmilk Coconutmilk Blend, divided
  • 1/4 cup peanut butter
  • Juice of 1 lime
  • 1 teaspoon Asian hot sauce
  • 1 block extra firm tofu, cubed
  • 2 cups shredded cabbage
  • 2 cups shredded carrots
  • 1 bunch scallion, sliced
  • 1/4 cup chopped cilantro
  • Sesame seeds to garnish (optional)

Instructions

  1. Add quinoa, ginger, 1 teaspoon tamari, water and 1 cup of almondmilk coconutmilk blend into a small saucepan. Bring mixture to a boil, cover and reduce to simmer for 15 minutes. Once liquid has been absorbed, set aside until ready to serve.
  2. While the quinoa is cooking, preheat the oven to 400ºF. Grease a baking sheet and set aside.
  3. In a small bowl, whisk together peanut butter, remaining 1/4 cup of almondmilk coconutmilk blend, remaining 2 teaspoons of tamari, lime juice and hot sauce. Continue to whisk until smooth and pourable (add a splash more almondmilk as needed).
  4. Add tofu to a mixing bowl and toss with half of the peanut dressing. Transfer the tofu to the greased baking sheet and bake for 30 minutes until crispy, flipping halfway through.
  5. Once tofu is done, assemble your bowls. Divide the quinoa, tofu, cabbage, carrots and scallions evenly among 4 bowls. Drizzle each with the remaining dressing and sprinkle with cilantro and sesame seeds. Enjoy immediately!

»Mediterranean Quinoa Bowls with Romesco Sauce by Kevin Lynch«

Mediterranean Quinoa Bowls with Romesco Sauce

 

Ingredients

FOR THE ROMESCO SAUCE:
  • 2 large red bell peppers, cut in half lengthwise and seed removed
  • 1 large plum tomato, cut in half lengthwise
  • 2 cloves garlic (in skins)
  • 1/4 cup almond slivers or slices, lightly toasted
  • 1 tablespoon lemon juice (or red wine vinegar)
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon cayenne (or to taste)
  • salt to taste
  • olive oil to taste
FOR THE QUINOA BOWL:
  • 1 cup quinoa
  • 1 3/4 cups water or broth
  • 1 avocado, sliced or diced
  • 1 cup tomato, diced
  • 1 cup cucumber, diced
  • 1 cup artichoke hearts, quartered or coarsely chopped
  • 1/2 cup kalamata olives, sliced
  • 1/4 cup feta (crumbled)
  • 2 tablespoons parsley, chopped

Directions

FOR THE ROMESCO SAUCE:
  1. Place the peppers (skin side up), the tomato (skin side down) and the garlic on a baking dish and roast under a broiler until the skins of the red peppers have blackened and charred, the tomatoes are roasted but before they are charred and the garlic is lightly golden brown, about 5-15 minutes. (You will need to pull the garlic and the tomatoes out before the peppers.)
  2. Let cool and remove the skins from the peppers and garlic.
  3. Puree everything in a blender or food processor.
FOR THE QUINOA BOWL:
  1. Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the liquid has been absorbed and the quinoa is nice and tender, about 15-20 minutes.
  2. Assemble the quinoa bowls and enjoy!

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