13 Quinoa Bowls Recipes That Are so tasty you won’t believe they’re AMAZING For You

Quinoa has been grown in the Andean region (Peru, Chile, Bolivia, Ecuador, and Colombia) for thousands of years. Although it is a seed, quinoa is prepared and consumed in the same way as cereal.

These seeds have become very popular among health-conscious people due to their amazing nutritional profile. They are rich in numerous essential nutrients, including protein, fiber, magnesium, iron, zinc, manganese, copper, potassium, and folate. Quinoa also contains all the nine essential amino acids that human body can’t produce. Many health professionals recommend regular consumption of these pseudocereals for boosting energy levels and endurance.

How to Cook Quinoa?

  • First, soak the seeds in order to remove the bitter coating and phytic acid that can bind to minerals in your body and remove them.
  • Next, add 1 cup of soaked quinoa to about 2 cups of water in a saucepan and bring to a boil.
  • Once boiling, cover the saucepan and reduce the heat to low to simmer for about 15-17 minutes (or until the quinoa becomes tender and the water has cooked off).
  • To save time, you can cook a bigger batch of quinoa (triple of this recipe) and use it for several different bowls. These super healthy seeds can be used for both sweet and savory bowls. Also, you can buy pre-cooked quinoa in your grocery store to save even more time

The Quinoa Bowl – What Is It? 

  • A quinoa base
  • Lots of fruits or veggies
  • Toppings of your choice to boost the flavor

Now that you have the basics, you should try some (or all) of these healthy and delicious recipes!

1. Quick Veggie Quinoa Bowl
Serves: 2-3

You will need:

  • 1 pack frozen quinoa (or cook 1-1.5 cups of dry quinoa)
  • 1 small pack mushrooms, cleaned and sliced
  • 3 tablespoons tamari
  • 1-2 tablespoons coconut oil
  • Optional: 1 clove garlic, minced
  • Optional: ¼ onion, diced
  • ⅓ cup unsweetened almond milk
  • 2 cups fresh spinach
  • 2-3 tablespoons nutritional yeast

Instructions:

  1. First, cook the quinoa.
  2. Heat a small pan to medium. Add the coconut oil, tamari, mushrooms, and onions and garlic if using.
  3. Cook the mushrooms for about 7 minutes (until they become a bit dark). If the extra water from the mushrooms doesn’t cook off, drain a bit into the sink before you continue with the following step.
  4. Stir in the quinoa, almond milk, spinach, and nutritional yeast and cook for another 2 minutes until all of the flavors have come together.
2. Honey Chipotle Chicken Bowls
Serves: 2-4

You will need:

  • Honey chipotle chicken
  • 1 pound boneless, skinless chicken breasts
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh cilantro
  • 4 garlic cloves, minced
  • 3 tablespoons adobo sauce, from a can of chipotles in adobo
  • 1 tablespoons dijon mustard
  • 1 tablespoon honey mustard
  • Salad
  • 6 cups spring greens
  • 4 green onions, sliced
  • 1 avocado, sliced
  • ¼ cup torn fresh cilantro
  • ½ pint cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • ½ tablespoon honey
  • Lime quinoa
  • ½ cup uncooked quinoa, rinsed
  • 1 cup low-sodium vegetable stock (or water)
  • 1 tablespoon coconut oil
  • 1 lime, juiced and zest freshly grated
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions:

  1. First, add the chicken breasts to a baking dish and season with salt and pepper. Next, whisk together the olive oil, honey, cilantro, garlic, adobo, and mustards in a bowl. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours.
  2. Next, heat a large nonstick skillet over medium-high heat. Add a tablespoon of olive oil and the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center.
  3. To make the salads, add the greens in a large bowl and sprinkle with salt and pepper. Add the chicken on top along with the quinoa, the green onions, avocado, cilantro, and tomatoes. Next, drizzle the bowl with the olive oil, lime juice, and honey. Serve!!!
  4. Add the quinoa and stock (or water) to a saucepan and bring it to a boil. Once boiling, lower the heat and cover the pot, and cook for 15 minutes (or until all the liquid is well absorbed). Stir in the coconut oil, lime juice, zest, salt, and pepper.
3. Grab-N-Go Sweet Potato, Cranberry and Quinoa Power Bowl
Serves: 4-6

You will need:

  • Roasted Sweet Potatoes
  • 2 large sweet potatoes, peeled
  • 2-3 tablespoons extra-virgin olive oil
  • Sea salt, to taste
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cinnamon
  • Quinoa
  • 1 cup white quinoa, thoroughly rinsed
  • 2 cups water
  • ¾ cup pomegranate seeds
  • ¼ cup shelled hemp seeds
  • ⅓ cup fresh chives, chopped
  • 1-2 tablespoons tamari
  • 2 tablespoons balsamic vinegar
  • Spiced Cranberry Sauce
  • 12 ounces fresh cranberries
  • ¼ cup water
  • ⅓ to ½ cup pure maple syrup (grade b)
  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • Mashed Avocado
  • ½ avocado, pitted
  • ½ lime
  • Sea salt
  • Chili flakes
  • Garnishing
  • 1 cup fresh baby arugula
  • Lime wedges
  • Black pepper

Instructions:

  1. To make the sweet potatoes
  2. Preheat your oven to 425F.
  3. Cut your sweet potatoes into large cubes and transfer them to a baking sheet that has been lined with parchment paper.
  4. Drizzle on the olive oil and sprinkle on the sea salt, paprika, and cinnamon.
  5. Toss to coat.
  6. Bake for 25-30 minutes (or until golden).
  7. Refrigerate in an airtight container until ready to use.
  8. To Make The Quinoa
  9. Add the quinoa and water to a saucepan and bring to a boil. Once boiling, reduce heat to low and simmer for 15 minutes (or until the quinoa is tender).
  10. Strain the excess water and transfer to a bowl.
  11. Add in the pomegranate seeds, hemp seeds, chives, tamari, and balsamic vinegar. Toss to coat.
  12. Refrigerate in an airtight container until ready to use.
  13. To Make The Spiced Cranberry Sauce
  14. Add the cranberries, water, maple syrup, cardamom, and cinnamon to a large saucepan and simmer for 15-20 minutes, stirring occasionally.
  15. Allow the mixture to cool for a few minutes, and then transfer it to a glass jar.
  16. Refrigerate in an airtight container until ready to use.
  17. To Make The Mashed Avocado
  18. It is recommended to make the mashed avocado in the morning just before assembling the power bowl.
  19. Add the flesh of the avocado to a bowl and squeeze the lime juice over top. Next, sprinkle with a bit of sea salt and use the back of a fork to mash the avocado. Stir in the chili flakes.
  20. To Assemble The Bowls
  21. Add some sweet potatoes, quinoa, cranberry sauce, mashed avocado, and fresh arugula to a bowl. Garnish with black pepper and a fresh spritz of lime juice.
4. Cinnamon Apple, Walnut, Kale and Quinoa Salad

You will need:

  • ⅔ cup dry or 2 cups cooked quinoa
  • 3 medium apples, cored and diced
  • 5 celery stalks, diced
  • 3 large handfuls kale, stalks removed and finely chopped
  • 1 cup walnut halves or pieces
  • Cinnamon Dressing:
  • ¼ cup olive oil, extra virgin
  • ¼ cup apple cider vinegar
  • 2 tablespoons maple syrup or honey
  • A juice of half a lemon
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Instructions:

  1. Cook the dry quinoa (instructions on package). If using leftover quinoa measure 2 cups. Add the quinoa to a large mixing bowl along with apples, celery, and kale.
  2. In a small skillet, toast walnuts on low heat for about 5 minutes (or until lightly brown), stirring frequently. After that, transfer the walnuts to a bowl with other ingredients.
  3. Next, whisk together Cinnamon Dressing ingredients in a small bowl. Pour the mixture over the salad and stir gently. Serve cold or warm, on its own, or with chicken.
  4. Storage Instructions: Without the dressing, the salad can be stored in the fridge for up to two days. All dressed salads can stay fresh in the fridge for up to 1 day. The dressing can be stored is the fridge for up to two weeks.
5. Protein-Packed Breakfast Quinoa Breakfast Bowl
Serves: 2

You will need:

  • 2 cups almond milk
  • ½ teaspoon vanilla
  • Pinch ground nutmeg
  • ¼ tablespoon cinnamon
  • Pinch ground ginger
  • Pinch ground cloves
  • 1 cup uncooked quinoa
  • ½ cup dried cranberries
  • 1 tablespoon maple syrup
  • 1 cup fresh blueberries
  • ½ cup raw almonds, chopped
  • 2 tablespoons raw sunflower seeds
  • 2 tablespoons chia seeds
  • Coconut milk for drizzling

Instructions:

  1. First, mix almond milk, vanilla, nutmeg, cinnamon, ginger, and cloves in a pot, and then add the quinoa. Bring to a boil, cover, reduce the heat to low, and simmer for 10 minutes. Remove the mixture from heat and let it cool for 5 minutes.
  2. Sir in the dried cranberries and maple syrup and adjust sweetness to taste.
  3. Spoon the quinoa into bowls and top each serving with blueberries, chia seeds, sunflower seeds, almonds, and a drizzle of coconut milk.
  4. Enjoy!
6. Blueberry Almond Breakfast Quinoa Smoothie Bowl
Serves: 4-5

You will need:

  • Quinoa
  • 1 cup quinoa, uncooked
  • 2 cups Almond Breeze Almondmilk Hint of Honey Vanilla
  • Smoothie
  • 2 cups Almond Breeze Almondmilk Hint of Honey Vanilla
  • 4 cups Frozen blueberries
  • Topping
  • ¼ cup Honey
  • 1 tablespoon + 1 teaspoon Almond Breeze Almondmilk Hint of Honey Vanilla
  • ½ cup Blue Diamond sliced almonds, toasted

Instructions:

  1. Mix the quinoa and Almond Breeze in a large pot and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for about 20 minutes (until the Almond Breeze is absorbed). Fluff with a fork and let the quinoa stand until it comes to room temperature.
  2. Add the 2 cups of Almond Breeze and 4 cups of frozen blueberries to a blender and blend until smooth.
  3. In a small bowl, whisk the honey and the remaining Almond Breeze until smooth.
  4. Divide the blueberry smoothie between bowls and top with the quinoa.
  5. Drizzle each bowl with the honey glaze, top with toasted almonds and ENJOY!
7. Roasted Sweet Potato, Quinoa, and Fried Egg Bowl

Serves: 4

You will need:

  • 2 small sweet potatoes, diced
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ⅓ cups water
  • ¾ cup quinoa
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried thyme
  • 1 small shallot
  • 4 eggs
  • Microgreens, for garnish
  • ¼ cup walnuts, toasted and chopped

Instructions

  1. Preheat the oven to 425 degrees F. On a baking sheet, toss sweet potatoes with a tablespoon of coconut oil and paprika and season with ¼ teaspoon each salt and pepper. Bake for 25 minutes (or until tender).
  2. Meanwhile, add the quinoa and water to a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes (or until liquid is absorbed). Fluff quinoa with a fork, then transfer to a large bowl; add sweet potatoes and combine.
  3. To make the vinaigrette, add olive oil, white vinegar, mustard, thyme, shallot, and remaining salt and pepper to a blender and blend until smooth. Pour half over quinoa/sweet potato mixture, tossing to coat.
  4. Heat the remaining coconut oil over medium heat in a large nonstick skillet. Add eggs and fry for 3 minutes (or until whites are all set but yolks are still soft).
  5. Divide quinoa/sweet potato mixture among four bowls and top with an egg, microgreens, and walnuts. Drizzle with remaining vinaigrette.
8. Superfood Quinoa Breakfast Bowl
Serves: 2

You will need:

  • 1 ½ cups cooked quinoa
  • 1 teaspoon cinnamon
  • 1-2 tablespoons real maple syrup
  • 1 cup blueberries
  • 1 banana, sliced
  • ¼ cup sliced almonds
  • 2 tablespoons hemp seeds (optional)

Instructions:

  1. Mix the cooked quinoa with the maple syrup and cinnamon. Heat the mixture on the stovetop until warm. Divide between two bowls.
  2. Add half of the blueberries, banana, almonds and hemp seeds (optional) to each bowl.
  3. You can also add other toppings if you want!
9. Coconut Banana Oats Bowl with Crunchy Black Sesame Quinoa Cereal + Mango

Serves: 1

You will need:

  • Coconut Banana Oat Smoothie
  • 1 cup coconut milk, divided
  • ½ teaspoon vanilla extract
  • ⅓ cup rolled oats
  • 1 tablespoon chia seeds
  • Pinch of salt
  • Half of a medium banana
  • Crunchy Black Sesame Quinoa Cereal
  • 3 ¼ cups cooked quinoa
  • ½ cup whole cashews, roughly chopped
  • 1 cup whole almonds, roughly chopped
  • ¼ cup flax seeds
  • ½ cup black sesame seeds
  • ¼ cup coconut oil, melted
  • 1 tablespoon vanilla extract
  • ¾ cup honey
  • 1 teaspoon instant coffee (optional)
  • Good pinch of salt
  • Topping
  • 1-ounce dark chocolate, chopped
  • Half a mango, chopped or sliced
  • Fresh mint leaves
  • Chocolate Toasted Coconut Butter or coconut butter, melted for drizzling

Instructions:

  1. Crunchy Black Sesame Quinoa Cereal
  2. Preheat the oven to 350 degrees F.
  3. Line 2 baking sheet with parchment paper.
  4. Add the quinoa, cashews, almonds, flax seeds, and sesame seeds in a large bowl.
  5. Stir in the coconut oil, vanilla extract, honey, salt, and instant coffee (optional), mix well.
  6. Dump the mixture out over the 2 prepared baking sheets and spread evenly.
  7. Bake for 40-50 minutes, stirring every 10 minutes.
  8. Remove from oven and let it cool for a few minutes prior storing.
  9. To Make The Coconut Banana Oats
  10. In a small bowl, whisk together the ½ cup coconut milk, vanilla, oats, chia seeds, and salt.
  11. Cover the mixture and place in the fridge for at least 30 minutes or preferably overnight.
  12. The following morning, add the mixture to a blender along with the remaining ½ cup coconut milk and banana, and blend until smooth.
  13. To Assemble The Bowl
  14. Pour the creamy oats into a bowl.
  15. Top with the crunchy quinoa cereal, chopped chocolate, and sliced mango.
  16. Add some fresh mint leaves and a drizzle of chocolate coconut butter (or coconut butter).
  17. Enjoy!
10. Spicy Kimchi Quinoa Bowl

Serves: 2

You will need:

  • 2 teaspoons toasted sesame oil
  • 1 teaspoon minced garlic
  • ½ teaspoon freshly grated ginger
  • 1 cup kimchi, chopped
  • 2 cups cooked quinoa, cooled
  • 2 teaspoons kimchi “juice” (the liquid from the jar)
  • 2 teaspoons gluten-free tamari
  • 1 teaspoon hot sauce (optional)
  • 2 cups kale, finely chopped
  • 2 eggs
  • Fresh ground pepper for garnish
  • ¼ cup sliced green onions for garnish

Instructions:

  1. First, heat the oil in a large skillet over medium heat. Next, add garlic and ginger and sauté for 40-60 seconds. Add the kimchi and quinoa and cook for about 3 minutes (until hot). Stir in kimchi juice, tamari and hot sauce (optional). Reduce the heat to low and stir occasionally as you prepare the other ingredients.
  2. In another skillet, cook the eggs on low heat for 3-5 minutes (or until the whites have cooked through but the yolks are still runny)
  3. Steam the kale in a separate pot for 40-60 seconds.
  4. Assemble the bowls, dividing the kimchi-quinoa mixture and kale evenly between two dishes. Top with fresh ground pepper and green onions.
11. Breakfast Power Bow

Serves: 2

You will need:

  • ⅔ cup cooked quinoa
  • 1 cup unsweetened almond milk
  • ½ teaspoon vanilla
  • 3 tablespoons chia seeds
  • ½ cup rinsed blueberries
  • 1 banana, sliced
  • 1 tablespoon raw honey
  • 2 tablespoons melted almond butter
  • 3 tablespoons slivered almonds
  • 1 tablespoons dark chocolate chips or (optional)
  • Other optional toppings: sliced blackberries, raspberries, strawberries, kiwi, peaches, goji berries, coconut shavings, pumpkin seeds, pomegranate seeds.

Instructions:

  1. In a medium-sized serving bowl, stir together cooked quinoa, almond milk, vanilla, chia seeds until well combined.
  2. Next, pour mixture into one or two serving dishes, cover with plastic wrap, and place it in the fridge for at least 4 hours (or overnight).
  3. When Ready To Eat:
  4. Rinse and slice fresh fruits.
  5. Combine honey and almond butter in a saucepan and heat until warm.
  6. Top quinoa pudding with fruits, slivered almonds, chocolate (optional) and a drizzle of the almond butter/honey mixture.
  7. Enjoy!
12. Curried Coconut Quinoa and Greens with Roasted Cauliflower

Serves: 4

You will need:

  • Roasted Cauliflower
  • 1 head cauliflower, cut into bite-sized florets
  • 2 tablespoons melted coconut oil
  • ¼ teaspoon cayenne pepper
  • Sea salt
  • Curried Coconut Quinoa With Greens
  • 2 teaspoons melted coconut oil or olive oil
  • 1 medium yellow onion, chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ½ teaspoon curry powder of choice (optional)
  • 1 can light coconut milk
  • ½ cup water
  • ⅓ cup raisins
  • 1 cup quinoa, rinsed well in a fine mesh colander
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sea salt
  • 4 cups baby arugula or chopped chard
  • Optional garnishes: 2 green onions, chopped, and a sprinkle of red pepper flakes

Instructions:

  1. Bake the cauliflower: Preheat oven to 425 degrees F. Toss the cauliflower florets with coconut oil, cayenne pepper, and sea salt. Bake for 25-30 minutes (or until the cauliflower is tender and golden on the edges).
  2. Cook the quinoa: In a large pot with a lid, warm the coconut oil over medium heat. Next, add the onion and cook for about 5 minutes, stirring frequently. Add the turmeric, ginger, cardamom, and curry powder and stir for about 30 seconds. Pour in the coconut milk, water, raisins, and quinoa. Bring the mixture to a boil, then cover, and reduce the heat to low to simmer for about 15 minutes. Remove the pot from heat and let it cool for about 5 minutes.
  3. Fluff the quinoa with a fork. Stir in the ACV, salt, and greens. Divide the quinoa into bowls and top with roasted cauliflower. Top with green onions and red pepper flakes.
13. Mexican Quinoa Bowl

Serves: 6

You will need:

  • ½ cup quinoa
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • ¼ cup white onion, diced
  • 1 cup reduced sodium chicken broth
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons tomato sauce
  • 15 oz can reduced sodium black beans
  • Toppings
  • 1 large avocado, diced
  • Pico de Gallo
  • ½ cup tomatoes, diced
  • ¼ cup white onion, diced
  • 1 small jalapeño, finely diced
  • ½ cup fresh cilantro, chopped
  • ½ small lime, juiced

Instructions:

  1. First, heat 1 tsp of olive oil over medium heat in a large saucepan.
  2. Sauté quinoa, onion and garlic until garlic is fragrant.
  3. Slowly add broth and stir.
  4. Next, add cumin, salt, and pepper. Stir in 2 tablespoons of tomato sauce.
  5. Bring the mixture to boil, cover, and reduce the heat to low.
  6. Simmer for about 15 minutes.
  7. After that, add black beans to saucepan, and stir gently to combine.
  8. Leave it covered for about 5 minutes.
  9. Serve with avocado and Pico de Gallo.

Sources: http://fitlife.tv/13-quinoa-bowls-that-make-it-easy-and-delicious-to-eat-clean_original/

http://www.healthcoachphilly.com/blog-archive/quick-veggie-quinoa

http://www.howsweeteats.com/2014/01/honey-chipotle-chicken-bowls/

http://blissfulbasil.com/2014/10/30/grab-n-go-sweet-potato-cranberry-quinoa-power-bowl/

http://ifoodreal.com/cinnamon-apple-walnut-kale-and-quinoa-salad/

http://www.onegreenplanet.org/vegan-recipe/breakfast-quinoa-bowl/

http://www.foodfaithfitness.com/breakfast-quinoa-smoothie-bowl

http://www.fitnessmagazine.com/recipe/roasted-sweet-potato-quinoa-and-fried-egg-bowl/

http://www.thewheatlesskitchen.com/superfood-quinoa-breakfast-bowl/

http://www.halfbakedharvest.com/coconut-banana-oats-bowl-crunchy-black-sesame-quinoa-cereal-mango/

http://www.simplyquinoa.com/spicy-kimchi-quinoa-bowls/

http://www.simplyhappenstance.com/breakfast-power-bowl/

http://cookieandkate.com/2014/curried-coconut-quinoa-greens-roasted-cauliflower/

http://pickfreshfoods.com/indexes/recipe-index/

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