Posted on

Quinoa and Veggie Bowl

This bowl is so full of color and flavor. You can feel the pop of the quinoa when you take a bite. There is a hint of lemon to brighten the dish and cilantro to give it some freshness.

What I like is that you can add just about any kind of veggies that you desire. This is what I had in my refrigerator at the time. Sometimes I add zucchini, yellow squash and kale. I try to change it up whenever I make it so it is not the same every time.

  • Avocado oil
  • 1/2 large onion, diced
  • 1 c carrots, diced
  • 1 yellow pepper, diced
  • 1 tbsp garlic, minced
  • all-purpose seasoning
  • 1 bay leaf
  • 1 c quinoa
  • 2 c vegetable broth
  • Lemon, zested, use juice of half the lemon
  • 4 oz spinach, fresh, chopped
  • 1 1/2 c cherry tomatoes, halved
  • Cilantro, fresh, garnish

Over medium-high heat add avocado oil to a large dutch oven. Warm avocado oil; add onion, carrots, yellow pepper, garlic and bay leaf. Stir. Season mixture generously with the  all-purpose seasoning, stirring occasionally. Cook until carrots are tender and onions are softened and translucent. Remove from dutch oven and set aside.

DSC_0034 35

Pour vegetable broth into dutch oven and scrape any bits that may have formed in the pan. Add quinoa and reduce heat to a simmer. Cover with lid. Cook until all liquid is absorbed and the quinoa has popped (looks like little rings).

DSC_0037 29

Turn heat off. Add spinach, lemon zest, lemon juice, spinach and tomatoes. Cover with lid and let the spinach wilt and the tomatoes warm . This only takes a couple of minutes. Top with cilantro.

DSC_0038 23

Serve. Eat. Enjoy.

DSC_0040 12