Clean Eating Quinoa Veggie Bowl
The Clean Eating Quinoa Veggie Bowl is a colorful and fresh dish packed with fluffy quinoa, crunchy veggies, and vibrant greens. This bowl brings together simple ingredients like chopped cucumbers,…
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The Clean Eating Quinoa Veggie Bowl is a colorful and fresh dish packed with fluffy quinoa, crunchy veggies, and vibrant greens. This bowl brings together simple ingredients like chopped cucumbers, cherry tomatoes, bell peppers, and a sprinkle of herbs, all tossed in a light, tangy dressing. It’s a great way to enjoy a healthy and satisfying meal that’s full of texture and flavor without any fuss.
I love making this bowl because it feels light but still keeps me full and energized through the day. It’s one of those meals you can customize easily depending on what veggies you have on hand. I usually add a little lemon juice and olive oil to brighten it up, and sometimes a handful of nuts or seeds for a bit of crunch. It’s simple, fresh, and feels like a little gift to my body whenever I eat it.
My favorite way to enjoy this veggie bowl is for lunch, paired with a warm cup of tea or a refreshing lemonade. It’s perfect to prep ahead and take to work or school, and it fits beautifully into busy days when you want something wholesome and fuss-free. I find myself coming back to this recipe whenever I want a break from heavy meals but still want something tasty and satisfying.
Key Ingredients & Substitutions
Quinoa: This grain is the star here! Rinsing it well removes bitterness. You can use white, red, or a mix. If you don’t have quinoa, try couscous or bulgur for similar texture.
Vegetables: Fresh broccoli, carrots, bell peppers, mushrooms, and beets bring color and nutrients. Feel free to swap veggies with what you have — zucchini, snap peas, or spinach work great too.
Walnuts: They add crunch and healthy fats. If you’re allergic or don’t like walnuts, try almonds, pecans, or pumpkin seeds instead.
Avocado: Creamy texture that balances the bowl. If avocado isn’t available, sliced cucumber or a dollop of hummus makes a nice substitute.
Olive Oil: Used for sautéing peppers and mushrooms, it adds mild richness. You can substitute with avocado oil or coconut oil depending on your preference.
How Do I Cook Fluffy Quinoa Without It Being Mushy?
Perfect quinoa needs just the right water and cooking time. Here’s how:
- Rinse quinoa under cold water to wash away bitterness.
- Use 2 cups of water or broth per 1 cup quinoa for the right hydration.
- Bring to a boil, then cover and simmer for 15 minutes without lifting the lid.
- Turn off heat, let quinoa sit covered 5 more minutes to steam.
- Fluff with a fork gently to keep grains separate and light.
Following these steps gives you fluffy grains that hold up well with the veggies.
Equipment You’ll Need
- Medium saucepan – perfect for cooking quinoa evenly without boiling over.
- Steamer basket or pot with a lid – helps steam broccoli to stay tender and bright.
- Large skillet – great for sautéing mushrooms and peppers in olive oil.
- Cutting board and sharp knife – make chopping veggies and walnuts quick and safe.
- Mixing bowls – useful for assembling and tossing ingredients before serving.
Flavor Variations & Add-Ins
- Swap quinoa for cooked farro or brown rice for a different grain texture and taste.
- Add chickpeas or grilled chicken for extra protein to make it more filling.
- Mix in feta or goat cheese for a creamy, tangy twist that complements veggies.
- Toss in fresh herbs like cilantro or basil to freshen flavors and add a touch of brightness.
Clean Eating Quinoa Veggie Bowl
Ingredients You’ll Need:
For The Bowl:
- 1 cup quinoa (mixed white and red)
- 2 cups water or vegetable broth
- 1 cup broccoli florets, steamed
- 1 cup carrots, cut into sticks
- 1 cup red and yellow bell peppers, sliced
- 1 cup mushrooms, sliced and sautéed
- 1 cup cooked beets, diced
- 1/4 cup walnuts, roughly chopped
- 1 avocado, sliced
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil (for sautéing peppers and mushrooms)
- Salt and pepper, to taste
- Optional: Lemon juice or apple cider vinegar for dressing
How Much Time Will You Need?
This recipe takes about 30 minutes in total. Expect around 15 minutes to cook the quinoa, 5-7 minutes to sauté vegetables, and a few minutes for prepping and assembling. It’s a quick, fresh meal perfect for any day!
Step-by-Step Instructions:
1. Cook the Quinoa:
Start by rinsing the quinoa thoroughly under cold water to remove any bitterness. In a medium pot, mix the quinoa with water or vegetable broth. Bring it to a boil, then cover and turn the heat down to simmer. Let it cook for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Turn off the heat and let it rest covered for a few minutes. Fluff with a fork.
2. Cook and Prepare the Vegetables:
While the quinoa cooks, steam the broccoli florets for 4-5 minutes until they are tender but still bright green. Set them aside. Slice the carrots into sticks and keep them raw for a nice crunch. Heat olive oil in a skillet over medium heat and add sliced mushrooms. Sauté for 5-7 minutes until golden, seasoning with a pinch of salt and pepper. Remove and keep warm. In the same skillet, sauté the sliced bell peppers for about 5 minutes until slightly soft and charred. Season with salt and pepper and remove from heat. Dice the cooked beets into bite-sized pieces and roughly chop the walnuts.
3. Assemble Your Veggie Bowl:
Arrange the fluffy quinoa, steamed broccoli, carrot sticks, sautéed mushrooms, sautéed bell peppers, diced beets, chopped walnuts, and sliced avocado in sections within your bowl. Sprinkle fresh parsley on top for a bright finish. If you like, drizzle with lemon juice or apple cider vinegar for a fresh, tangy kick. Serve immediately and enjoy your healthy, colorful bowl!
Can I Use Frozen Vegetables for This Bowl?
Yes, frozen veggies can work well! Just thaw them completely and drain any excess water before adding. You might want to sauté or steam them slightly longer to achieve the right texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the avocado separate if possible to prevent browning and add fresh slices when serving.
Can I Make This Recipe Vegan and Gluten-Free?
Absolutely! The recipe is naturally gluten-free and vegan as long as you use vegetable broth. Just skip any optional cheese additions and you’re all set.
What Can I Use Instead of Walnuts?
You can substitute walnuts with other nuts like almonds or pecans, or even seeds such as pumpkin or sunflower seeds for a nice crunch and extra nutrients.
