Quinoa Power Bowl
A grain bowl centered on cooked quinoa with swappable protein, vegetable, and sauce components. Assembled cold or warm with a choice of dressing and garnish.
Ingredients
Method
Rinse quinoa under cold water. In a small saucepan, bring vegetable broth to a boil, add quinoa, reduce heat to low, cover, and simmer 15 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes covered, then fluff with a fork.
While quinoa cooks, halve cherry tomatoes and chop fresh herbs.
If using chickpeas, toss with olive oil and paprika, then roast at 400°F for 15 minutes until crispy. If using tempeh, pan-fry cubed tempeh in a skillet with oil over medium-high heat until golden on all sides, about 8 minutes.
Divide cooked quinoa between bowls. Top with a bed of fresh spinach, then arrange cherry tomatoes, roasted chickpeas or tempeh, and any additional vegetables around the bowl.
Drizzle tahini-lemon dressing over the bowl. Scatter pumpkin seeds and fresh parsley on top. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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