Quinoa bowl
Our quinoa bowl is as radiant as it is delicious! This rainbow dish bursts with colour from vibrant vegetables like edamame beans, creamy avocado, and carrot. Fluffy quinoa is topped with chickpeas and a tangy lemon, mustard, and olive oil skyr dressing. Crunchy cucumber, carrots, and spinach provide a refreshing crunch and pop of colour against the chickpeas and quinoa.
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Ingredients
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300 g
Quinoa
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1 can
Chickpeas (240 g drained weight)
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250 g
Edamame beans (defrosted)
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2
Avocados, halved
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½
Cucumber, diced
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200
Carrots, cut into thin strips
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150 g
Fresh spinach
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Skyr dressing
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1 tbsp
Lemon juice
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1 tbsp
Olive oil
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1 tsp
Dijon mustard
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½ tsp
Salt
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Freshly ground black pepper
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Toppings
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40 g
Toasted pumpkin seeds
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Since the vegetables in our quinoa bowl are not being cooked, it is fun to play around with slicing, dicing, and overall presentation. Prepare the carrots by washing and peeling 200 g before trimming off the ends and slicing them crosswise into 5–7 cm sections. Next, cut each section lengthwise to form flat sides, then place them flat and slice them again down the middle into strips around 5 mm thick. Stack 2-3 planks and julienne them into thin strips. Cutting the carrots this way keeps them large enough to form a noticeable crunch and bright orange colour against the green vegetables.
Avocados can brown slightly if they are sliced open and left exposed to air for too long. To avoid this, cube or mash the avocados just before serving and add a little salt and a squeeze of lemon juice before mixing. The salt and lemon enhance the flavour of the avocado while also helping prevent browning. If you do not have any lemon juice to hand, lime juice also works perfectly and stops the avocado flesh turning brown.
FAQ: Questions about quinoa bowl
Making the perfect quinoa bowl is easier than you think, and our answers to frequently asked questions will uncover the secrets to a mouth-wateringly good bowl. All you will need to worry about is sourcing the ingredients, and then you will be on route to a delicious lunch or dinner.
How do I toast the pumpkin seeds for a quinoa bowl?
Preheat the oven to 175 °C and line a baking sheet with baking paper. Toss 40 g of raw, hulled pumpkin seeds in a teaspoon of olive oil and a pinch of salt before adding them evenly to the lined sheet. Roast the seeds for 10–15 minutes, stirring every 5 minutes to ensure even browning. When they smell nutty and look golden brown, the seeds are ready! Let them cool and store them for up to 1 week in an airtight container. When toasting pumpkin seeds, it is best to keep a close eye as they can go from brown to burned in moments.
What do I do if my quinoa bowl dressing is too thick?
If your skyr quinoa bowl dressing is too thick, add 1–2 teaspoons of milk and stir until the mixture thins out. Water is also fine to use and helps keep the flavour neutral. Lemon juice is also another option, though add ½–1 teaspoon slowly to avoid overpowering the other dressing ingredients. Whisk the dressing well before using to ensure any new additions are thoroughly incorporated. If the dressing thickens after chilling, add ½-1 teaspoon of liquid before serving.
Can I prepare the quinoa bowl in advance?
Yes, you can make quinoa bowls in advance. Cook and cool the quinoa first, then layer it into airtight containers before topping with chickpeas, edamame, cucumber, carrots, and spinach (or store these separately). Make the dressing, but store it separately to avoid wilting the spinach. Add the avocados and pumpkin seeds right before serving to keep them fresh and crunchy. The assembled quinoa bowl, minus the dressing and avocado, will keep in the fridge for up to 4 days and can be enjoyed cold or with the quinoa warmed.
How should I store a leftover quinoa bowl?
Store any leftovers from a quinoa bowl by spreading out the quinoa and vegetables on a baking sheet to cool completely. Once cooled, use airtight containers to store the quinoa, chickpeas, edamame, cucumber, and carrots. Keep everything in the fridge and use it within 4 days. Any other ingredients, like the dressing, spinach, avocado, and pumpkin seeds, should be stored separately. The avocado is best served and eaten fresh, so you can slice up a new avocado when it is time to eat the leftovers. Spinach should keep for 3–4 days in its own container, while the dressing will last for 5 days when stored in the fridge. The toasted pumpkin seeds will stay crunchy for about 1 week if stored in a sealed, cool, dry place.
Nutritional values per serving
Energy:
1652 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 103.4 g |
| Protein | 11.4 % | 46.5 g |
| Fat | 20 % | 37.3 g |
| Carbohydrates | 68.6 % | 279 g |
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Tasty and colourful quinoa bowl with chickpeas and veggies
Our quinoa bowl recipe offers fresh flavours and a range of textures to keep taste buds and tummies happy. Quinoa sets the stage for the rest of the ingredients, offering a satisfying, protein-rich base for the chickpeas and green edamame beans.
Contrasts are what make quinoa bowls so enjoyable, which is why we recommend a unity of crunchy and smooth textures. Avocado, cucumber, carrots, and spinach all have such different flavours and textures, together forming a hearty quinoa bowl topping.
Creamy skyr dressing and toasted pumpkin seeds topping
The thick texture of natural skyr brings a touch of luxury to the quinoa bowl, enhanced by fresh lemon juice, Dijon mustard, and rich olive oil. These ingredients echo flavours within the bowl itself, while ground black pepper brings a subtle wave of warmth to cut through the heavier-textured skyr and olive oil. Toasted pumpkin seeds provide a heavenly scent and savoury crunch to every mouthful.
Convenient meal prep for lunch and dinner
Once you have made a few quinoa bowls, you will be able to whip them up for any occasion! A quinoa bowl is light on the palate, so it pairs well with a fruity iced tea at lunch or dinner. It can even be used as a side dish for grilled chicken or a roasted vegetable platter and fresh bread. Enjoy your quinoa bowl exactly how you like: warm or cold, with or without dressing, or featuring different seasonal vegetables.
If you want to try more bowl recipes, we recommend you check out our recipes for a grain bowl with salmon, a tuna quinoa bowl, and a burrito bowl.
Shake things up with different ingredients
One of the beautiful things about a quinoa bowl is the endless flavour combinations possible. Adapt your quinoa bowl by introducing various grains like farro or bulgur, and switching up the protein for crispy tofu, shredded chicken, or sliced boiled eggs. Tahini can bring even more of a tang to the dressing, or opt for a lighter lime vinaigrette for a fresh hit of citrus. Fresh herbs like parsley, coriander, and mint enliven the taste buds with peppery notes and offer flecks of deep green throughout the bowl.
Looking for more ideas? Browse high-protein high-fibre breakfast, high-protein high-fibre lunch, or high-protein high-fibre dinner, or see our top 8 delicious high-protein salads.
