Quinoa Bowl Basics:
Quinoa
*PRO TIP: Use bone broth instead of water to make the quinoa – adds more protein!
Protein
- Shrimp
- Eggs
- Fish/Salmon
- Chicken
- Steak
- Tofu
- Legumes: chickpeas, cannellini beans, black beans, kidney beans
Leafy Greens / Herbs
- Lettuce: butter, romaine, kale, spinach, arugula
- Herbs: cilantro, green onions, parsley
Fruits & Vegetables:
- Mangos
- Apples
- Zucchini
- Corn
- Red onion
- Cucumber
- Radishes
- Peppers
- Cherry tomatoes
- Shredded carrots
- Brussels sprouts
- Broccoli
- Sweet potato
- Butternut squash
- Cauliflower
- Cabbage
- Avocado
Sauce:
- Simple: extra virgin olive oil, lemon, & salt
- Pesto
- Ranch
- BBQ sauce
- Peanut dressing
- Ginger dressing
Toppings:
- Nuts: almonds, pecans, pine nuts, pistachios
- Seeds: pumpkin seeds, sesame seeds, chia seeds, hemp seeds
- Cheese
- Olives
- Dried cranberries, blueberries, cherries
*PRO TIP: Roast your nuts to bring out the flavor!
Pictured Quinoa Bowl:
Ingredients:
- 1 cup diced cucumber
- 1/2 cup diced red onion
- 1 cup diced red peppers
- 1/2-1 bunch chopped parsley
- 3/4 cup dry quinoa
- 1.5 cups bone broth (for added protein)
- 1/2 cup roasted and chopped pistachios
- 1 can cannellini beans
- 3 oz feta cheese
Dressing:
- Pesto OR
- Simple: extra virgin olive oil, lemon, & salt
Directions:
- Combine quinoa and bone broth in a sauce pan and bring to a boil. Once boiling, cover and reduce heat to medium. Cook for 12 minutes.
- Roast pistachios in a pan on medium/low heat – I put a 2 minute timer as a reminder to store them so they don’t burn. Cook for approximately 8 minutes, or until desired doneness. All to cool, then chop.
- Prepare the veggies: cucumber, red onion, red peppers, parsley.
- Combine all the ingredients without the dressing & pistachios. Only add the dressing & pistachios to what you plan to consume, so that the rest can be saved for another time. Lasts in the refrigerator for up to 3 days.
Additional Quinoa Bowl Ideas:
Southwestern Bowl:
- Butter lettuce
- Zucchini
- Black Beans
- Corn
- Cilantro
- Cherry Tomatoes
- Green Onions
- Ranch / BBQ dressing
Mango & Black Bean Bowl:
- Spinach
- Mango
- Black Beans
- Cilantro
- Pepitas
- Red Onion
- Chili Lime Dressing
- Shredded carrots
- Purple Cabbage
- Spinach
- Green Onions
- Cilantro
- Peanuts
- Avocado
- Peanut Dressing
Kale, Apple & Chickpea Bowl:
- Apples
- Raisins
- Lacinato Kale
- Lemon zest
- Chickpeas
- Vinaigrette Dressing
I call this the Adaptable Quinoa Salad and make different variations frequently based on what I have in my kitchen. As an expert in nutrition and working with clients I find it’s easiest to give guidelines rather than specific recipes. Making a meal delicious and nutritious is what I am all about, but it will never come together unless it is EASY!
A few tips are to make extra protein from earlier in the week and roast extra vegetables so they are ready. That way it’s simply putting the ingredients together and choosing toppings. This is also great to use as leftovers for lunch the next day as well.
