We all have those nights when you get home from work and the last thing you want to do is slave away in the kitchen making dinner. For nights like this, I have a couple go-to meals that are quick and easy to throw together in a pinch, but still pack a lot of great flavor and nutrition. Quinoa and veggie bowls are my favorite because there are so many different variations you can make – you will never be bored with the same thing over and over again. Basically cook up your quinoa (or a quinoa and wild rice blend like I used, cous cous, or brown rice…whatever you want!), choose your veggies and decide on the flavor profile you want. You can make it a hot or cold dish, whatever you prefer!
Today I’m going to share with you my Sesame Soy Quinoa & Veggie Bowl and my Spicy Chipotle Lime Veggie Bowl. Get creative and share some of your own Quinoa and Veggie Bowls with me. I’d love to hear your ideas!
Sesame Soy Quinoa & Veggie Bowl
Serves 1
¼ cup quinoa and wild rice blend
½ cup water
2 tbsp sesame oil
¼ cup Spanish onion, diced
1 cup spinach leaves
½ cup broccoli
½ cup yellow squash
½ cup frozen unshelled edamame
5-6 cashews
2 tbsp Gourmet Garden ginger
3 tbsp low sodium soy sauce 1 tbsp five spice
1 tbsp garlic powder
Parmesan cheese
To cook the quinoa, pour water into a small sauce pan and heat on high until it comes to a boil. Lower the heat and let it simmer for 15 minutes, covered.
Heat oil in a medium saucepan and add your onions, spinach, broccoli and squash. Thaw the frozen edamame in the microwave for about 2 minutes. Add the cooked edamame and cashews to the vegetable mixture. Stir in the ginger and mix everything together.
Once the quinoa is cooked, season it with the five spice and garlic powder. Add the quinoa mixture to the vegetables and stir until well combined. Top with Parmesan cheese and serve warm.
Spicy Chipotle Lime Quinoa and Veggie Bowl 
Serves 1
¼ cup quinoa and wild rice blend
½ cup water
½ cup mixed bell peppers, diced
½ cup frozen corn
½ cup frozen unshelled edamame
¼ cup black beans, washed and drained
1 lime, juiced
1 1/2 tbsp chipotle powder
2 tbsp Gourmet Garden chili pepper
Parmesan cheese
To cook the quinoa, pour water into a small saucepan and heat on high until it comes to a boil. Lower the heat and let it simmer for 15 minutes, covered.
Thaw the corn and edamame in the microwave for about 2 minutes. Combine the bell peppers, corn, edamame and black beans together in a bowl. Add lime juice, chipotle powder and chili pepper and mix well.
Once the quinoa is cooked, let it cool. Add the quinoa mixture to the vegetables and stir until well combined. Top with Parmesan cheese and serve cold.
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