Pin by Brianna 2 on Food | Healthy Food Dishes, Food Dishes, Cooking Recipes

why make this recipe

This dish is simple, healthy, and fast. It uses fresh vegetables and whole grains. You can cook it for lunch or dinner. It fits a busy day and keeps you full. For more related meal ideas, see other quick meal recipes.

introduction

This recipe comes from a simple pin collection by Brianna. It mixes grains, vegetables, and a light sauce. The taste is fresh and mild. You can change the vegetables to what you have. The steps are easy and clear. This makes it good for cooks of any level.

how to make Pin by Brianna 2 on Food | Healthy Food Dishes, Food Dishes, Cooking Recipes

Follow these steps to make the dish. Read all the steps before you start. Cook in order and keep the pan hot. Use a medium pot for grains and a skillet for vegetables.

Ingredients :

• 1 cup quinoa, rinsed
• 2 cups water or low-salt broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 cup broccoli florets, small pieces
• 1 medium carrot, sliced thin
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley or cilantro
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Optional: 1/4 cup feta or cooked beans for protein

Directions :

1. Put quinoa and water (or broth) in a pot. Bring to a boil. Lower heat and cover. Cook 15 minutes or until water is gone. Turn off heat and let sit 5 minutes.
2. While quinoa cooks, heat olive oil in a skillet on medium heat.
3. Add onion and cook 3 minutes until soft.
4. Add bell pepper, broccoli, and carrot. Stir and cook 5–7 minutes until vegetables are tender but crisp.
5. Add cherry tomatoes and cook 1 minute to warm.
6. Fluff cooked quinoa with a fork. Put quinoa in a bowl.
7. Add cooked vegetables to quinoa. Mix gently.
8. Stir in lemon juice, parsley, salt, and pepper. Add feta or beans if you like.
9. Taste and adjust salt or lemon.

how to serve Pin by Brianna 2 on Food | Healthy Food Dishes, Food Dishes, Cooking Recipes

Serve warm in deep bowls. Add a sprinkle of fresh herbs on top. You can serve it with a simple green salad or warm flatbread. It also works cold as a lunch box meal.

how to store Pin by Brianna 2 on Food | Healthy Food Dishes, Food Dishes, Cooking Recipes

Cool to room temperature first. Put in an airtight container. Store in the fridge for 3–4 days. Reheat gently in a pan or microwave. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Pin by Brianna 2 on Food | Healthy Food Dishes, Food Dishes, Cooking Recipes

• Rinse quinoa well to remove any bitter taste.
• Cook quinoa in broth for more flavor.
• Chop vegetables to similar sizes for even cooking.
• Use whatever fresh veggies you have on hand.
• For more recipe ideas and holiday dishes, check this page: seasonal and festive recipes.

variation (if any)

• Make it vegan: skip feta and add chickpeas or black beans.
• Add cooked chicken or shrimp for extra protein.
• Swap quinoa for brown rice or farro.
• Use different dressings: a dash of soy sauce and sesame oil makes it Asian-style.

FAQs (minimum three FAQ)

Q: Can I use a different grain?
A: Yes. Brown rice, farro, or couscous work well. Adjust cooking time for each grain.

Q: Is this good for meal prep?
A: Yes. It keeps in the fridge for 3–4 days and makes a good lunch.

Q: Can I eat it cold?
A: Yes. It is nice cold as a salad. Add fresh lemon before serving.

Q: How do I add more protein?
A: Add beans, tofu, cooked chicken, or a boiled egg.

Conclusion

This simple, healthy bowl is bright and easy to make. For a hearty twist, try a birria taco recipe that brings big flavor from Easy Beef Birria Tacos. If you want a sweet finish to a meal, consider a traditional Dominican dessert idea from Habichuelas con Dulce | Creamy Sweet Beans Dominican Dessert.

Quinoa Vegetable Bowl

A simple, healthy, and quick dish mixing fresh vegetables with quinoa for a light and vibrant meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: Healthy, Mediterranean

Calories: 300

Ingredients Method Notes

Ingredients

  

For the quinoa

• 1 cup quinoa, rinsed Rinse well to remove any bitter taste.
• 2 cups water or low-salt broth Cooking in broth adds flavor.

For the vegetables

• 1 tablespoon olive oil
• 1 small onion, chopped Use a yellow or white onion.
• 1 medium bell pepper, chopped
• 1 cup broccoli florets, small pieces
• 1 medium carrot, sliced thin
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley or cilantro
• 2 tablespoons lemon juice
• 1/4 cup feta or cooked beans Optional for added protein.

Method

 

Cooking Quinoa

1. Put quinoa and water (or broth) in a pot. Bring to a boil.
2. Lower heat, cover, and cook for 15 minutes or until water is gone.
3. Turn off heat and let sit for 5 minutes.

Cooking Vegetables

1. While quinoa is cooking, heat olive oil in a skillet over medium heat.
2. Add onion and cook for 3 minutes until soft.
3. Add bell pepper, broccoli, and carrot. Stir and cook for 5-7 minutes until the vegetables are tender but crisp.
4. Add cherry tomatoes and cook for 1 minute to warm them.

Combining Ingredients

1. Fluff cooked quinoa with a fork and place it in a bowl.
2. Add cooked vegetables to quinoa and mix gently.
3. Stir in lemon juice, parsley, salt, and pepper. Add feta or beans if desired.
4. Taste and adjust salt or lemon as needed.

Notes

Serve warm in deep bowls; sprinkle fresh herbs on top. Pairs well with a green salad or flatbread, and can be enjoyed cold as a lunch box meal.