These easy Vegan Quinoa Bowls are loaded with vegetables to make a healthy lunch or weeknight dinner. This gluten-free vegan dish is made with zucchini, eggplant, red and yellow bell peppers, topped with a slightly sweet zesty sauce bursting with fresh lime flavor. It is sure to be a hit!

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Vegan quinoa bowl

Quinoa is filled with protein, fiber, and lots of vitamins, and it has a nice nutty flavor that pairs well with the vegetables in these bowls. This makes it the perfect vegan meal! This is one of my go-to recipes when I am busy, and it is a great way to use up extra veggies (or protein). This recipe would taste good with almost any vegetable added, so you could easily change it up to add whatever you have on hand. You can also add tofu, and if you are not vegan, you can add chicken or shrimp.

ingredients for vegan quinao bowls

Ingredients for Vegan Quinoa Bowls

• Quinoa - You can use whatever color you like for this recipe.
• Zucchini - I used one large zucchini.
• Scallions - While I only used 1 scallion, you can use more if you really love the flavor and texture.
• Red Bell Pepper- I used one small red pepper.
• Yellow Bell Pepper - I used one small yellow bell pepper.
• Eggplant - I used one small eggplant if you have a larger eggplant you can use half of it.
• Cherry Tomatoes - I used one pint (about a cup)
• Olive Oil

Ingredients for the Sauce

• Ginger - Use freshly grated ginger for the best flavor, not dried.
• Lime Juice - use fresh lime not bottled it will not taste the same and you will also need the zest.
• Lime Zest
• Honey

how to make The perfect quinoa

Start by dicing eggplant in bite-sized pieces, next sprinkle with salt, let the salt sit for 30-60 minutes on the eggplant, then rinse and pat dry. This will remove the excess water and some of the bitterness from the eggplant.

Then start the quinoa. Pour the quinoa into a fine mesh colander (like this one) and rinse under running water. Drain well. This step removes any bitterness on the outside of the quinoa.

Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all the water, about 10 to 15 minutes. Reduce heat if needed as cooking to maintain a gentle simmer.

Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This gives the quinoa time to pop open, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork.

How to make the vegan quinoa bowls

While Quinoa is cooking, dice up all the veggies into cubes, cut your cherry tomatoes in half. Heat extra virgin olive oil in a large skillet over medium heat, add shallot, and cook until lightly golden, stirring occasionally.

In a small bowl mix whisk together lime juice, lime zest, honey, and grated ginger.

Add zucchini and eggplant to the pan and lightly salt and pepper cook over medium heat for 5-6 minutes until slightly tender. Then, add bell pepper and tomatoes and cook another 5-6 minutes or until all the vegetables are tender.  Pour sauce over vegetables and let cook for a minute so it is heated through. Stir in Quinoa and remove from heat.  

What other vegetables can you use

There are plenty of other vegetables you can use in this bowl that would taste just as good! Some examples of vegetables that would go well would be chopped asparagus, green beans, carrots, and broccoli.  

HOW TO STORE QUINOA BOWLS

Store leftover quinoa bowls in an airtight container in the refrigerator for 3-5 days. You can also freeze in a freezer-safe ziplock bag or freezer-safe container for up to 3 months.

How to reheat quinoa bowls

In the Microwave - Place in a microwave-safe bowl. Add 1 to 3 tablespoons of water for every 1 cup of quinoa to help rehydrate it as it cooks. Heat it for 45 seconds to 1 minute.

Reheating Quinoa on the Stove – place a pan over medium heat, add a tablespoon of olive oil, and add your quinoa. Stir continuously and heat only long enough to warm it up. If you cook it too long, it will start to dry out. It should only take 6 or 7 minutes.

More Sweet recipes for you to love

Whole Wheat Zucchini Bread

Almond Flour Double Chocolate Muffins

Dairy-Free Pineapple Smoothie

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