Veggie Power Bowl
INGREDIENTS
  • 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
DIRECTIONS
  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
RECIPE BACKSTORY
This bowl is made with simple, fresh ingredients, and comes together in just 20 minutes. Gluten-free and vegetarian.