This colorful and nutrient-rich quinoa veggie bowl is perfect for those seeking a balanced and fulfilling meal. Packed with plant-based protein, fiber, and essential vitamins, it powers you through your day without compromising on taste.
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| Name | amount | RDA |
|---|---|---|
| Carbohydrates | 40g | 13% |
| Fat | 14g | 18% |
| Calories | 320 kcal | 16% |
| Protein | 9g | 18% |
| Energy | 1340 kJ | 16% |
| Sodium | 20mg | 1% |
| Carbs | 40g | 13% |
| Iron | 2.4mg | 13% |
| Vitamin D | 0µg | 0% |
| Manganese | 1.2mg | 52% |
| Sugars | 5g | N/A |
| # | Name | quantity | image |
|---|---|---|---|
| 1 | quinoa | 1 |
|
| 2 | water | 2 |
|
| 3 | kale (chopped) | 2 |
|
| 4 | cherry tomatoes (halved) | 1 |
|
| 5 | carrot (shredded) | 1 |
|
| 6 | olive oil | 3 |
|
| 7 | lemon juice | 2 |
|
| # | Steps |
|---|---|
| 1 | Rinse quinoa under cold water. In a medium saucepan, add 1 cup of quinoa and 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let quinoa sit covered for 5 minutes. |
| 2 | Meanwhile, in a large bowl, combine chopped kale, cherry tomatoes, and shredded carrots. |
| 3 | In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing. |
| 4 | Fluff the cooked quinoa with a fork and add it to the vegetable mixture. Pour the dressing over the top and toss everything together until well combined. |
| 5 | Serve the quinoa veggie bowl garnished with chopped fresh cilantro. Enjoy! |
