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
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 (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
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.
- 1 cup quinoa, rinsed
- 1 large shallot
- 1 small red pepper
- 1 small green pepper
- 1 eggplant
- 1 pint cherry tomatoes (about a cup)
- 2-3 tablespoons of olive oil
- salt and pepper- to taste
INGREDIENTS FOR SAUCE
- 3 tablespoons of lime juice
- 1 tablespoon grated lime zest
- 3 tablespoons of honey
- 2 tsp of fresh grated ginger root
- salt- to taste
- Dice eggplant in bite-sized pieces.
- Sprinkle with salt, let the saltec eggplant sit for 30-60 minutes.
- Rince the eggplant and pat dry.
- Slice the rest of your veggies up.
TO COOK QUINOA:
- Pour the quinoa into a fine mesh colander and rinse with water for a few seconds.
- Add one cup of quinoa and two cups of water to a pan.
- Bring mixture to a boil over medium high heat.
- Once water is boiling 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.
TO COOK VEGETABLES:
- While quinoa is cooking, preheat a large skillet over medium high heat for a few seconds then add olive oil.
- Add zucchini and eggplant to pan and cook for 5 minutes until slightly tender.
- Add bell peppers and tomatoes and cook for another 5 to 6 minutes or until tender.
HOW TO MAKE SAUCE:
- In a small bowl mix whisk together lime juice, lime zest, honey, and grated ginger.
- Pour over vegetables and stir to mix and heat through.
- Add Quinoa to pan and stir together.
- remove from heat and enjoy.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 231mgCarbohydrates: 45gFiber: 7gSugar: 23gProtein: 5g
Nutritional information is not always 100% accurate.
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