Quinoa and Vegetable Bowl

Name: Quinoa and Vegetable Bowl
Prep time: 7 min
Cook time: 18 min
Total time: 25 min
Yield: 2 servings
Cuisine: Internacional
Ingredients: 200g quinoa; 2 carrots; 1 cucumber; 1/2 avocado; Cherry tomatoes; Arugula; Vinaigrette: oil, lemon, honey, mustard; Salt, pepper

📍 Internacional

⏱️Prep: 7 min

🔥Cook: 18 min

⏰Total: 25 min

🍽️2 servings

● Difficulty: Easy

The quinoa and vegetable bowl is a dish that I love. Andean quinoa, rich in complete protein and gluten-free, is combined with a selection of fresh vegetables like carrots, cucumbers, avocados, and arugula, creating a set that is a delight. But what really makes it special is the dressing: a lemon, honey, and mustard vinaigrette that gives it a tangy and sweet touch at the same time.

The beauty of this dish is that it doesn't require elaborate cooking. In just 25 minutes, you have a ready-to-eat dish that is suitable for vegans and vegetarians. I love that it's so easy to prepare and adapts to different diets. Quinoa is a great ingredient, as it provides protein and fiber, making it ideal for those seeking a healthy option.

The combination of textures and flavors in this dish is what makes it so attractive. The soft quinoa, crunchy vegetables, and citrus dressing create a set that is very refreshing. And the best part is that you can customize it to your taste, adding or replacing vegetables and spices to give it your personal touch.

The quinoa and vegetable bowl is an excellent option for those seeking a healthy and delicious meal. Its ease of preparation and adaptability to different diets make it ideal for any time of day. So, if you're looking for an easy and healthy recipe, this dish is definitely a good option.

🛒 Ingredients

2 servings

200g quinoa
2 carrots
1 cucumber
1/2 avocado
Cherry tomatoes
Arugula
Vinaigrette: oil, lemon, honey, mustard
Salt, pepper

👨‍🍳 Step-by-step instructions

Rinse the quinoa with cold water until the water runs clear to remove the bitter saponin.
Cook the quinoa in water with salt (1:2 ratio) over medium heat for 15 minutes. Cover and let rest for 5 minutes.
Cut the zucchini and bell pepper into cubes, the carrot into slices, and the sweet potato into cubes.
Season the vegetables with olive oil, salt, cumin, and paprika. Roast at 200°C for 25 minutes.
Prepare the dressing: mix tahini, lemon juice, grated garlic, and water until you get a creamy sauce.
In the bowl, place the quinoa as the base and distribute the roasted vegetables on top.
Add sliced avocado, cooked edamame, and toasted sesame seeds.
Drizzle with the tahini dressing and serve immediately.

💡 Chef's tip

Rinse the quinoa well until the water runs clear: the bitter saponin that covers the grain ruins the flavor if you don't remove it. Two minutes of rinsing changes the result.

📝 Our take

The quinoa and vegetable bowl is the dish that has democratized healthy eating without sacrificing flavor. The key is the dressing: without a good tahini with lemon and garlic, the bowl tastes like a sad diet. With it, it tastes like real food.