Quinoa Bowl
A customizable grain bowl built on cooked quinoa with swappable proteins, vegetables, and dressings. Served at room temperature or warm, assembled and ready to eat.
Ingredients
Method
Rinse quinoa under cold water. In a pot, bring vegetable broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
While quinoa cooks, halve cherry tomatoes, dice cucumber, and thinly slice red onion. Chop herbs and set aside.
Cook chosen protein according to its instructions: crumble and pan-fry tempeh until golden (5–7 minutes); bake salmon at 400°F for 12 minutes; brown ground turkey in a skillet over medium heat (8–10 minutes). Season to taste.
Divide cooked quinoa between bowls. Top each with cooked protein, spinach, cherry tomatoes, cucumber, and red onion.
Drizzle tahini-lemon dressing over the bowl. Scatter sunflower seeds and chopped parsley on top. Serve at room temperature or warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →