5 from 75 votes
Healthy Quinoa Veggie Bowl Recipe
This Healthy Quinoa Veggie Bowl Recipe combines fluffy quinoa cooked with leeks and mushrooms, seasoned with spices and balsamic vinegar, alongside roasted beets, asparagus, and leeks. Each vegetable is cooked separately to tender-crisp perfection, creating a balanced bowl of wholesome grains and colorful vegetables.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
2
servings
Calories:
507 kcal
Course:
Lunch, Dinner
Cuisine:
American
Ingredients
- 2 tablespoons leek chopped
- 2 crimini mushrooms sliced
- 1 cup quinoa white or red
- 1 ½ cups of water
- 1 teaspoon of sea salt
- 1 tablespoon balsamic vinegar
- ½ teaspoon paprika
- ½ teaspoon Turmeric
- black pepper to taste
Roasted Veggies:
- 1 large beet thinly sliced
- 1 tablespoon neutral oil canola, grape seed, avocado, etc, for medium-high heat
- ½ pound asparagus ends trimmed
- 1 leek sliced crosswise into ½' rounds
- salt to taste
- black pepper to taste
Instructions
- In a medium pot, saute 2 tablespoons of chopped leeks in a bit of olive oil over medium heat. When browning add slices of mushroom and stir to coat. Let cook for 2 minutes more. Add quinoa and water. Bring to a boil, then cover and let simmer for 15 minutes or until quinoa is fluffy and water is absorbed.
- While quinoa is cooking, prepare your veggies. In a skillet (cast iron is great) heat a teaspoon of med-high heat oil and add your beet slices. Sprinkle them with sea salt and let them cook for 2-3 minutes on each side, until starting to brown in spots and tender. Transfer to a plate and set aside.
- Next the asparagus. Simply break off the bottom 2-3' of asparagus (it's woody) and discard. Add the rest to the same skillet. Sprinkle with sea salt, cover, and let cook for 2-3 minutes until bright green and tender. Remove from pan and set aside.
- Lastly, slice your leek into ½' rounds, starting at the base and working all the way up to the bottom of the green section (save green tops in your freezer to make a vegetable broth another day). Keep the leek rings intact in their concentric circles. Place them gently in the same skillet, with a bit of med-high heat oil, sprinkle with sea salt, cover them and let them cook for 2-3 minutes until browning on the bottom and bright green and fragrant. Leave in the pan, until ready to serve.
- When quinoa is fluffy, add balsamic vinegar, sea salt, paprika, turmeric, and black pepper. Stir and serve with pan-seared veggies. Drizzle with extra balsamic vinegar if desired. Enjoy!
Cup of Yum
Notes
- Rinse quinoa thoroughly before cooking to remove saponins and avoid bitterness.
- After cooking, let quinoa rest covered for a few minutes before fluffing to improve grain separation and texture.
Nutrition Information
Calories
507kcal
(25%)
Carbohydrates
83g
(28%)
Protein
18g
(36%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
7g
(35%)
Sodium
1319mg
(55%)
Potassium
1354mg
(29%)
Fiber
14g
(56%)
Sugar
15g
(30%)
Vitamin A
2149IU
(43%)
Vitamin C
21mg
(23%)
Calcium
135mg
(14%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 507
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 83g | 28% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1319mg | 55% |
| Potassium | 1354mg | 29% |
| Fiber | 14g | 56% |
| Sugar | 15g | 30% |
| Vitamin A | 2149IU | 43% |
| Vitamin C | 21mg | 23% |
| Calcium | 135mg | 14% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.