quinoa bowl

Chicken quinoa bowls have staked their healthy claim on quick and easy meal-prep dinners that are flexible enough to mix and match ingredients for take-to-work lunches that never get boring, too.

Mediterranean Chicken Quinoa Bowl With Broccoli And Tomato

chicken breast

olive oil

lemon

garlic (pressed

oregano

salt

black pepper

Easy Roasted Broccoli and Feta

Easy Roasted Tomatoes

quinoa

feta cheese

Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato

Slice the chicken breast into 1-inch chunks and add to a gallon freezer bag. In a small bowl, whisk the olive oil, lemon juice and zest, garlic, oregano and salt and pepper then add to the bag, seal, and marinade for at least 30 minutes up to overnight.

Heat the remaining 2 tablespoons olive oil in a non-stick skillet over medium high heat. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 10-12 minutes.

Reduce the heat to medium and add the broccoli and tomatoes to the pan with more olive oil if needed, and warm through.

Meanwhile, cook the quinoa. Rinse it in a fine mesh strainer under cold water first. Bring a sauce pan of water to a boil over high heat, then add 1 teaspoon of kosher salt and the quinoa. Boil it like pasta, until al dente, stirring occasionally, about 8 to 10 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel, then a lid and let sit for 5-10 minutes.

To assemble the bowls, divide the quinoa between the bowls and top each with half of the chicken and vegetable mixture. Season with more kosher salt and freshly ground black pepper to taste and drizzle with more olive oil if you'd like. Sprinkle with feta cheese crumbles and serve.

Easy Sweet Potato Black Bean Quinoa Bowls drizzled with a zesty Cilantro Lime Crema. This fresh vegetarian meal is filled with roasted sweet potatoes, black beans, quinoa, roasted red peppers and corn. 

Easy Sweet Potato Black Bean Quinoa Bowls with Crema

potatoes,

cumin

smoked paprika

garlic powder

water

dry quinoa

red peppers, thinly sliced

red onion, thinly sliced

optional: jalapeno, sliced

avocado, sliced

cilantro

plain greek yogurt

red wine vinegar

lime juice

honey

dijon mustard

red pepper flakes

garlic

salt & pepper

In a small bowl, add olive oil, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt. Mix together.

In a large bowl, add sweet potatoes and the olive oil seasoning. Toss to coat the potatoes with the mixture.

Spread the sweet potatoes on a baking sheet in a single layer.

Bake for 20 minutes. Remove and set aside.

In the meantime, rinse quinoa with water. Then add 2 cups of water and quinoa to a small sauce pan. Bring to a boil. Then cover and reduce to simmer for 15 minutes or until liquid is evaporated. Remove from heat and fluff quinoa with a fork.

To a small food processor add fresh cilantro, greek yogurt, red wine vinegar, lime juice, olive oil, honey, dijon mustard, red pepper flakes, ground cumin, smoked paprika, garlic clove, salt and a pepper to taste. Blend until smooth and cilantro is finely chopped.

Assemble the Sweet Potato Bowls. To a large bowl add quinoa, sweet potatoes, black beans, roasted red pepper, red onion, avocado, corn and then drizzle with dressing. (optional sliced jalapenos)

Very yummy!  Al the flavors go well together. A balance of sweetness combined w spicy.

My mom made this for me and it was incredibly delicious! Will make again for sure.

Great! My husband and I loved this!  Wonderful combination of healthful ingredients and flavors.  Very straightforward and easy to make.

This is the bomb! Entire family loved it! Will be making again forsure! Double the dressing, it is awesome!

The cilantro lime crema doesn't have any lime. (Bowl is even better with roasted pepper and onion. Black beans and corn are good with a little roasting, too.)

https://www.youtube.com/watch?v=6XN-BMdWqek

Easy SWEET POTATO BLACK BEAN QUINOA BOWLS topped with a zesty Cilantro Dressing you’ll want to pour all over. A fresh vegetarian meal that will satisfy even those meat lovers!

For Recipe: https://www.joyfulhealthyeats.com/sweet-potato-black-bean-quinoa-bowls/

Sweet Potato Black Bean Quinoa Bowls

An easy, healthy vegetarian dinner bowl - roasted vegetable quinoa with a fresh homemade pesto, and roasted feta cheese! Crispy around the edges, soft and salty in the middle. Just beautiful.

Roasted feta and quinoa bowls

bell pepper, (diced (I used yellow))

red onion, (sliced

~ 6 medium mushrooms, (diced)

tbsp oil

cherry

g (~ 3 1/2 oz) feta cheese, cut into two slabs

g (~ 1/2 cup) quinoa

garlic, (peeled)

pine nuts

basil

tbsp extra virgin olive oil

Salt

Black pepper

Toss the pepper, onion and mushrooms in a dash of oil, and lay in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 15 minutes, until slightly softened. Stir the vegetables, then add the cherry tomatoes. Top with the slabs of feta cheese, and return to the oven for a further 20 minutes or so. The feta should be slightly browned around the edges.

While the vegetables are roasting, boil the quinoa in plenty of water until it is soft and the spiral-shaped germ has detached - around 15-20 minutes. Drain, and set aside.

To make the homemade pesto dressing, add the garlic, pine nuts, basil and extra virgin olive oil to a mini food processor, and blitz thoroughly. Season generously with salt and pepper.

Remove the roasted feta from on top of the veggies, and add the roasted veg to the cooked quinoa, along with the pesto. Mix thoroughly. Serve topped with the roasted feta.

Chicken and Quinoa Bowl is an easy weeknight dinner that you can throw together with leftover quinoa, chicken, any vegetables and nuts - hearty and healthy!

Chicken and Quinoa Bowl

olive oil (divided)

paprika

turmeric

coriander

onion powder

kale

cherry tomatoes

almonds

parsley (for serving)

Place quinoa in a small saucepan and add 2 ¼ cup water. Bring mixture to a boil over medium-high heat. Lower heat to a simmer and cook covered for 15 minutes. Remove the pot from the heat. Allow the quinoa to rest in the saucepan for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and fluff with a fork to separate the quinoa.

In a shallow bowl, stir together 1 tablespoon olive oil along with the paprika, turmeric, coriander, onion powder, salt and pepper. Add chicken to the bowl and coat in the seasoning mixture.

In a medium skillet over medium heat, heat the remaining 1 tablespoon olive oil. Transfer the chicken to the skillet and cook until the juices run clear, about 3-4 minutes per side. Remove from heat and allow it to cool, then slice each breast into strips.

In the same skillet used to cook the chicken, add the kale and cook on medium-high heat until softened and charred, about 3-5 minutes, stirring frequently. You may have to cook in batches. Set aside.

In the same skillet, add the cherry tomatoes and cook on medium-high heat until softened and charred, about 3-5 minutes, stirring frequently. Set aside.

Assemble the chicken and quinoa bowls by dividing the quinoa, chicken, kale, tomatoes and almonds between four bowls. Garnish with chopped parsley and serve immediately.

https://content.jwplatform.com/videos/NfTluKwr.mp4

Chicken and Quinoa Bowls

Super easy curry roasted vegetable quinoa bowls and they totally hit the spot

Curry Roasted Vegetable Quinoa Bowls

vegetable broth

cauliflower

potato

can chickpeas, drained & rinsed

curry powder

sea salt

curly kale

Lemon Herb Tahini Dressing (or Vegan Ranch)

Preheat the oven to 425ºF. Spray a baking sheet with non-stick cooking spray (I like avocado oil spray). Place cauliflower, sweet potatoes and chickpeas on the baking sheet.

In a small bowl, whisk together 3 tablespoons olive oil, curry powder, turmeric, cumin, salt and paprika. Pour dressing over the veggies and toss to combine. Roast on the center rack for 20 - 30 minutes, flipping halfway through.

While the veggies are roasting, add quinoa and vegetable broth to a small saucepan. Bring to a boil, cover and reduce to simmer for 15 minutes. Remove from heat and allow to cool until ready to serve.

For the kale, begin by removing the stems, then tear it into small pieces and add it to a large mixing bowl. Drizzle with remaining tablespoon of olive oil and the juice of the lemon. Massage with your hands until the kale has softened.

When vegetables are done roasting, remove them from the oven and divide between four bowls. Add equal amounts of quinoa and kale to all of the bowls, then drizzle with tahini dressing of choice.

Meal prep made easy with these balsamic tempeh and roasted vegetable quinoa bowls! You just need one pan, 30 minutes and your lunches are done for the week!

Meal Prep Balsamic Tempeh &amp; Roasted Vegetable Quinoa Bowls

balsamic vinegar

Italian seasoning

button mushrooms (sliced)

zucchinis

carrots

red bell peppers (chopped)

shallot onion

tempeh ((8 oz))

Preheat oven to 425ºF. Line a baking sheet with parchment and set aside.

Whisk together the vinegar, oil and spices.

Add the vegetables and tempeh to a large mixing bowl, then pour dressing over top. Toss to combine.

Transfer everything to the baking sheet and roast for 25 - 30 minutes until the vegetables are tender and the tempeh has started to brown.

Remove from oven and divide evenly between containers. Add quinoa into each container (1/2 - 1 cup) and allow everything to cool to room temperature until sealing and placing in the fridge.

A fresh and nutritious veggie bowl loaded with veggies, hummus, quinoa, and Greek yogurt

Hummus Quinoa Veggie Bowl

Cucumber (diced)

Cups Cherry Tomatoes (halved)

parsley (chopped)

Spring Onions (thinly sliced)

Red Onion (sliced)

Tbsp Greek Yogurt

Cups Cooked Quinoa

Tbsp Olive Oil

Tbsp Red Wine Vinegar

Sea salt and black pepper,

15 oz Chickpeas (can, rinsed and drained)

Garlic Cloves

Water

Tbsp Lemon

Tbsp Tahini (optional)

½ Tsp Ground Cumin

½ Tsp Smoked Paprika (plus more to sprinkle)

Place all hummus ingredients into a food processor and pulse until smooth.

To assemble the bowls divide the cooked quinoa among 4 bowls, then add cucumbers, tomatoes, onions, a spoonful of yogurt and a dollop of hummus.

Sprinkle with smoked paprika, sea salt freshly ground black pepper and add a drizzle of olive oil and vinegar. Enjoy!

These easy roasted vegetable quinoa bowls are great for lunch or dinner! They are gluten-free, vegan, and great for meal planning. Make on Sunday and eat all week!

Roasted Vegetable Quinoa Bowls

broccoli florets

cauliflower florets

Brussels sprouts (cut

onion

Salt and black pepper (to taste)

quinoa (rinsed)

tahini

lemon juice

Salt and pepper (to taste)

Preheat oven to 400 degrees F. Place the vegetables on two baking sheets, making sure they are in an even layer and spread out a little. Drizzle with olive oil and toss until the vegetables are coated. Season with salt and black pepper. Place in the oven and roast for 20 minutes. Remove from the oven and toss the vegetables. Place the pans back in the oven and roast for 15-20 more minutes or until vegetables are tender and slightly crisp. I prefer my vegetables crispy and a little black on the edges so I let them roast for about 40 minutes total.

While the vegetables are roasting make the quinoa.In a medium saucepan, combine water, rinsed quinoa, and salt. Bring to a boil. Reduce heat to low and cover with a lid. Cook for 15 minutes. Remove from heat and let stand for 5 minutes, covered. Remove the lid and fluff the quinoa with a fork.

To make the lemon tahini dressing, whisk together the tahini, garlic, lemon juice, and, water in a small bowl or jar. Season with salt and pepper, to taste. If the dressing is too thick, add a little more water and whisk again.

To assemble the bowls, add quinoa, an assortment of the roasted vegetables, and chopped kale. Drizzle with lemon tahini dressing.

Note-If you are meal prepping, you can place the dressing in a separate container and wait to dress the bowls. You can heat up the roasted vegetables and quinoa in the microwave and add the kale and dressing when you are ready to eat. Feel free to roast whatever vegetables you like!

Chicken, avocado and black beans make a hearty, healthy topping for our super-nutritious quinoa bowl.

https://images.themodernproper.com/billowy-turkey/production/posts/2015/Quinoa-Bowl-7.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&crop=focalpoint&fp-x=0.5&fp-y=0.6409&dm=1599770424&s=58b50bc7cf38c6736e5ee55ca43444d1

16x9

Quinoa Bowl

quinoa (red, white

stock

avocado

black beans, rinsed

cooked, shredded chicken (leave out if vegan)

brussel sprouts, shredded

almond flour

garbanzo

frozen shelled edamame, cooked

yeast

filtered water

chipotle peppers, in adobo sauce

tbsp cilantro

tsp kosher salt

https://images.themodernproper.com/billowy-turkey/production/posts/2015/Quinoa-Bowl-7.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&crop=focalpoint&fp-x=0.5&fp-y=0.6409&dm=1599770424&s=5a908c4e3957c6a1dee7af7ba4e42a38

https://images.themodernproper.com/billowy-turkey/production/posts/2015/Quinoa-Bowl-7.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&crop=focalpoint&fp-x=0.5&fp-y=0.6409&dm=1599770424&s=9ece5d52d2ef3400dd296389a5bbbd7b

Pour rinsed quinoa and stock of choice in a medium saucepan that has a tight fitting lid

Once the quinoa has begun to boil, reduce to a simmer, cover and cook for 25 minutes or until all liquid has evaporated

Remove from heat and let stand for 5 minutes

Fluff with fork and set aside.In a food processor blend all sauce ingredients until creamy texture is achieved

This should take about 5-10 minutes of blending

Store in your refrigerator for up to two weeks in a jar with a tight fitting lid.To assemble bowl, toss the quinoa with the sauce

Top with a generous amount of vegetables and chicken

Garnish with cilantro and a little more sauce.

This sauce is the greatest thing I have ever tasted! I want to put it on EVERYTHING!!

This recipe is fantastic. Love the dressing. Want to put it on everything!

This Mediterranean quinoa bowls recipe is a fast weeknight dinner! It features this filling whole grain with chickpeas and a creamy tahini sauce.

Mediterranean Quinoa Bowls

kosher salt,

parsley

chickpeas

recipe Best Tahini Sauce

cucumber

salad greens

Make the quinoa: Rinse the quinoa using a fine mesh strainer, then drain completely. Place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. When done, stir in the olive oil, kosher salt, and chopped parsley. Taste and add additional salt as necessary.

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