Moroccan Quinoa Veggie Bowl Recipes

HOW TO MAKE QUINOA BOWLS

How to Make Quinoa Bowls image

How to make quinoa in two simple steps! Quinoa is great for making healthy quinoa bowls, breakfast recipes and more.

Provided by Alyssa

Time 15m

Number Of Ingredients 7

Ingredients

2 cups white quinoa
4 cups water
1 cup cooked quinoa
1 cup veggies of choice
1/2 cup protein of choice
1/4 - 1/2 cup healthy fat
dressing/sauce of choice

Steps:

Add your quinoa and water to a small saucepan. Bring the water to a boil, then reduce to simmer, cover and allow the quinoa to cook for 15 minutes.
Remove the pan from the heat, remove the lid and fluff the quinoa with a fork. Allow to cool completely before storing for later!
To assemble your bowls, follow this "loose" formula. Add 1 cup of cooked quinoa into each bowl. Top with your desired veggies of choice, protein, and healthy fat (avocado, nuts, seeds, etc.), and then finish with a dressing!

Nutrition Facts : Calories 305 kcal, Carbohydrate 52 g, Protein 12 g, Fat 6 g, SaturatedFat 1 g, Sodium 74 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 bowl

MOROCCAN QUINOA VEGGIE BOWL

Moroccan Quinoa Veggie Bowl image

Moroccan flavors are infused in this healthy quinoa salad that can be served with any protein of choice. A unique recipe simple enough for anyone to re-create.

Time 45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 cups uncooked quinoa
1 eggplant, cut into 1-inch cubes
2-3 yellow squash, cut into 1-inch cubes
1 14-ounce can chickpeas, drained
5 tablespoons olive oil
1 teaspoon cumin powder, divided
⅓ cup raisins
Fresh cilantro, chopped
½ cup Best Foods® Carefully Crafted Dressing and Sandwich Spread
1 tablespoon lemon juice
1 teaspoon extra-virgin olive oil
1 teaspoon cumin powder
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Cook quinoa according to package instructions. Cool completely.
Preheat oven to 425°. Place squash and eggplant on separate baking sheets and spread in a single layer.
Add half the cumin, paprika, salt, and black pepper to the eggplant, followed by 3 tablespoons of oil. Toss to coat. Add remaining cumin, paprika, salt, and pepper to the yellow squash. Drizzle with remaining 2 tablespoons of olive oil. Toss to coat. Roast, turning once, until golden and tender, 25-30 minutes. Cool on sheets.
In a small bowl, combine the dressing ingredients. Set aside.
In a large bowl, place the cooked quinoa, raisins, chickpeas, roasted veggies, and fresh cilantro. Add the dressing and combine. Serve immediately.

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