The Ultimate Quinoa Veggie Bowl, Simple and Delicious

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There are times when all you want is a big salad or bowl full of fresh veggies. For me, that’s always the case after returning from vacation or when indulging a bit more than usual. This time around, I wanted to make something with different textures and bright colored veggies so I decided to make this colorful quinoa veggie bowl. 

Quinoa veggie bowl against a light background.

I love how cilantro adds an extra layer of freshness to any dish! The Mexican in me also wanted to add some jalapeños for a little kick. 

Instant quinoa may be the star of the show for this veggie quinoa bowl. With being a new mom, I needed something nutritious, filling but something that can also come together quickly. It’s become my new go-to meal! If you’re not in a time crunch like I am, you can make a pot of quinoa from scratch and cook it in vegetable broth to give it some added flavor. 

Ingredients

Below, are the ingredients you’ll want to gather and prep ahead of time. Be sure to wash produce thoroughly before chopping. I chose these ingredients because I wanted to make a delicious Asian-inspired bowl. I also highly recommend adding nuts of some sort. They really give this vegetable quinoa bowl that fun crunch factor! 

Quinoa veggie bowl ingredients.
  • Quinoa
  • Sesame oil
  • Salt
  • Cilantro
  • Jalapeños
  • Limes
  • Carrots
  • Cucumbers
  • Purple cabbage
  • Peanut dressing
  • Nuts of choice
  • Add black pepper to taste

See recipe card for quantities.

Making your Quinoa Veggie Bowl

This recipe is pretty simple but I’ve gone ahead and included a few process shots along with step-by-step instructions. This bowl keeps well, making it the perfect make-ahead meal and would also be a great option for meal prep.

Washed and chopped produce.

1. Wash and prep your vegetables. Cut carrots and cucumbers into thin slices.

Cooked quinoa in a pink bowl.

2.  Add sesame oil, salt and black pepper to bowl of cooked quinoa. 

Squeezing lime into pink bowl.

3. Add lime juice to bowl of quinoa. Combine well.

Quinoa and vegetables in a pink bowl.

4. Your colorful veggie bowl should look something like this after adding a single layer of all your vegetables and nuts on top.

Feel free to use any kind of quinoa such as black or red quinoa. The best part about this vegan quinoa bowl is its versatility! 

Hint: prep your veggies a day ahead of time and store in the refrigerator in either a ziploc bag or an airtight container.

Substitutions

Below, are a few substitution options that have been tested with this particular recipe.

  • Quinoa – instead of quinoa, you can use white or brown rice. Cold noodles would also be a delicious substitute!
  • Veggies – this quinoa veggie bowl is super versatile so feel free to throw in any other veggies or substitute with ones that you need to use up.
  • Lime – instead of lime juice, you can use lemon juice. 

Variations

Below, are a few variations to consider when making this recipe.

  • Spicy – add chili powder, fresh jalapeño slices or Thai chiles 
  • Healthy fats – add in half of an avocado
  • Kid friendly – omit jalapeños if they cannot tolerate them

Additional Quinoa Bowl Recipe Ideas

  • Mediterranean Quinoa Bowls – to make a Mediterranean bowl, consider adding in ingredients like: cherry tomatoes, feta cheese, fresh spinach, kalamata olives, thinly sliced red onion, fresh lemon juice, and a drizzle of olive oil. 
  • Harvest Bowls – to make a harvest bowl, I recommend adding in roasted veggies like brussels sprouts and butternut squash. You’ll want to add in some fresh ingredients as well like kale, diced apples, goat cheese, and crunchy pecans. Drizzle a bit of balsamic vinegar or glaze over your bowl. 
  • Buddha Bowls – for a Buddha bowl, add in vegetables like sweet potatoes, chickpeas, green onions, black beans, avocado, and your favorite leafy greens. Top off your buddha bowl with sunflower seeds and a zesty tahini sauce.
  • Roasted Veggie Bowl – adding roasted veggies to your quinoa bowl is another great way to add different flavors, textures and nutrition. To do this, add a piece of parchment paper to a large rimmed baking sheet. Next, you’ll want to place your choice of chopped vegetables on the large baking sheet. Great veggie options would be green peppers, red peppers, squash, carrots, yellow potatoes, and broccolini. Drizzle a bit of olive oil over the veggies along with salt, pepper, garlic powder, and red pepper flakes for some heat. Toss vegetables together. Roast them at 425°F until they feel soft when poked with a fork. Check veggies after 20 minutes. You may need to remove the ones that are soft and continue to roast the others for a few more minutes. Add vegetables to a large bowl with cooked quinoa and drizzle with a tahini or sesame-based dressing. Add a sprinkle of hemp seeds and pine nuts on top.

This quinoa veggie bowl is not just a delicious way to satisfy your hunger; it’s also a versatile, healthy meal. With its abundance of nutrients, dietary fiber, and vibrant flavors, it’s an ideal choice for both the health-conscious and the beginner cook. Whether you’re seeking a quick weeknight dinner or tasty lunch bowls, this recipe makes an exceptional addition to your meal rotation. 

Storage

Quinoa bowl recipes can be stored in the refrigerator for 3-4 days. After that, the texture and flavor may begin to deteriorate. Store quinoa in an airtight container.

Top tip

To keep this recipe simple, I recommend using pre-cooked or instant quinoa and store bought peanut dressing.

FAQ

What does quinoa go well with?

Roasted vegetables, different proteins such as beef, chicken, tofu, or even a fried egg for an extra protein serving. It makes a great base for many dishes.

Looking for other recipes like this? Try these:

Food Safety

Be sure to wash all produce, thoroughly.

If you enjoy delicious recipes like this, be sure to check out our recipes for tuna rice balls and how to make lemon pancakes with ricotta!

Quinoa Veggie Bowl

This colorful quinoa veggie bowl is nutritious, filling & delicious! This can be prepped ahead of time making it a quick & easy lunch option!
Print Recipe PIN RECIPE
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Servings: 1 bowl

Ingredients

  • 1 cup quinoa, cooked
  • 1 tsp sesame oil
  • pinch of salt
  • black pepper to taste
  • 1/2 lime
  • 1 jalapeño
  • 1 oz carrots
  • 1 oz cucumbers
  • 1 oz purple cabbage
  • 1 oz nuts of choice
  • 1 handful of cilantro
  • 1 serving peanut dressing

Instructions

  • Cook quinoa according to package directions. I used an instant quinoa for this recipe. Add quinoa to serving bowl. Add in your sesame oil, salt and juice from half a lime. Combine well.
  • Cut your carrots, cucumbers and jalapeños into thin slices. Chop cabbage, cilantro and nuts. Layer all these ingredients over your quinoa. Drizzle your favorite peanut dressing over the bowl and combine well with a fork and spoon. Enjoy!

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