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I know I say this often in my recipes, but the possibilities are endless when it comes to creating quinoa bowls, and that’s one of the best things about them. They’re the perfect dish when you’re short for time, when you don’t know what to make, when you want to clean out your fridge, and when you have guests coming over for dinner. They’re satisfying, flavourful, colourful, and addictive. And they’ll be a hit at every dinner party!
Quinoa is a grain that’s packed with protein, is gluten free, and is easily digested. It’s super versatile and has a slightly nutty flavour. It’s very filling, yet light and fluffy, and is the perfect base for these bowls.
Here’s my favourite go-to recipe that you can start with – feel free to add whatever else you’d like. I haven’t indicated measurements and quantities, because it’s all up to you and how much you’d like of a certain ingredient. More or less of something won’t matter… it’ll always taste great!
– 1 cup of quinoa
– Roasted sweet potatoes
– Fried egg
– Toasted pumpkin seeds
Cook 1 cup quinoa in 2 cups water or broth, until all the liquid is evaporated.
While the quinoa is cooking… Peel and cube sweet potatoes, and place them on a cookie sheet lined with parchment paper. Pour olive oil over them and mix with your hands. Bake them at 350°F for 35-45 minutes, depending on how roasted you like them.
Next, fry an egg or two, but leave the yolk runny and soft. I love cutting into an egg that’s placed on top of my dish and letting the yolk run all over my food. It makes it so creamy and delicious!
To assemble your bowl… Scoop the quinoa into a bowl and top with diced tomatoes, avocado, roasted sweet potatoes, feta, toasted pumpkin seeds, and a fried egg.
Pour a generous amount of any dressing/sauce. My fav dressing is the Dragon Sauce by Aux Vivres, which you can find at health stores. I also love Wafu dressing. It’s a creamy Japanese sesame sauce that you can find in the sushi section of any grocery store.
* You can also add any other toppings of your choice… kimchi, some peppery arugula, roasted veggies, cucumbers or celery for crunch, cooked beets, chickpeas, sautéed kale or spinach, and even fresh herbs. For a Mexican inspired version… black beans, corn, cheese, a generous squeeze of lime juice, and shrimp would be great additions. YUM!
The possibilities really are endless!