Veggie Power Bowl
  • Cooking Time: 15-20 miuntes
  • Servings: 6-8
  • Preparation Time: 15 minutes
  • 1 cup tri color or white quinoa, rinsed 30-90 seconds
  • 1 3/4 cups water or broth
  • 1 Tbsp. olive oil
  • 1-2 zucchini, cut into bite-size pieces
  • 1 cup diced onion
  • 1-2 tsp. minced garlic
  • 16 oz. mushrooms, sliced
  • 3 carrots, cut into bite-size pieces
  • 15 oz. can chickpeas, rinsed and drained
  • salt & pepper, garlic powder, oregano, basil, and/or cayenne pepper to taste
  1. Rinse quinoa in a mesh strainer for 30-90 seconds
  2. Place quinoa in a 2 quart saucepan with 2 tsp. olive oil over medium-high heat, stirring constantly
  3. Add 1 3/4 cups water or broth and bring to a rolling boil
  4. Cover and simmer on low heat for 15 minutes
  5. DO NOT OPEN LID- remove from heat and let stand for 5 minutes
  6. Fluff quinoa gently with a fork and serve
  7. If any liquid remains in the bottom of the pan or if the quinoa is still a bot crunchy, return the pot to low heat and cook, covered, for 5 additional minutes
  8. Veggies:
  9. Preheat oven to 425
  10. Place chopped veggies and drained chickpeas on a baking sheet
  11. Toss with 2 tsp. olive oil and seasoning to taste
  12. Bake 15-20 minutes or until tender
  13. Place quinoa in a bowl and top with veggies
  14. You can also add chicken, shrimp, steak, salmon
This bowl is made with simple, fresh ingredients, and comes together in just 20 minutes. Gluten-free and vegetarian.