MEDITERRANEAN QUINOA HUMMUS BOWLS
These Mediterranean quinoa bowls combine quinoa, roasted eggplant, crispy chickpeas, and hummus for a healthy and satisfying vegan meal. High protein, flavorful & great for meal prep too!
Provided by Alyssa
Categories Main Course Salad Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Begin with the eggplant: preheat the oven to 425ºF. Slice eggplant into 1/2" rounds, then slice those rounds in half. Place on a baking sheet and spray with cooking spray. Season with salt and pepper on both sides. Bake for 25 - 30 minutes, flipping halfway through, until golden brown and crispy on the outside.
- Prepare four bowls. Add to each: 1/2 cup chickpeas, 1/4 cup tomatoes, 1/2 cup quinoa, 1 cup greens, 1/4 cup hummus, 2 tablespoons olives. Drizzle with tahini sauce and garnish with fresh herbs.
- Serve immediately and enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 412 kcal, Carbohydrate 61 g, Protein 18 g, Fat 13 g, SaturatedFat 2 g, Sodium 520 mg, Fiber 17 g, Sugar 10 g
HOW TO MAKE QUINOA BOWLS
How to make quinoa in two simple steps! Quinoa is great for making healthy quinoa bowls, breakfast recipes and more.
Provided by Alyssa
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- Add your quinoa and water to a small saucepan. Bring the water to a boil, then reduce to simmer, cover and allow the quinoa to cook for 15 minutes.
- Remove the pan from the heat, remove the lid and fluff the quinoa with a fork. Allow to cool completely before storing for later!
- To assemble your bowls, follow this "loose" formula. Add 1 cup of cooked quinoa into each bowl. Top with your desired veggies of choice, protein, and healthy fat (avocado, nuts, seeds, etc.), and then finish with a dressing!
Nutrition Facts : Calories 305 kcal, Carbohydrate 52 g, Protein 12 g, Fat 6 g, SaturatedFat 1 g, Sodium 74 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 bowl
QUINOA POWER BOWLS WITH BUTTERNUT SQUASH AND TAHINI SAUCE
One of my go-to meals during the week is a grain bowl filled with vegetables; I especially love it because I can switch up the produce with the seasons. This autumnal version is extra delicious because it has a good balance of sweetness from the butternut squash, tartness from the dried cranberries and a savory nuttiness from the tahini sauce (which I seriously put on everything).
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the quinoa in a fine-mesh sieve under running water, then drain. Transfer to a medium saucepan; add 1 3/4 cups water and 1 teaspoon salt and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until the water is absorbed, about 15 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat and cook until it browns and smells nutty, about 3 minutes. Add the squash, onion and 1 teaspoon salt and cook, stirring occasionally, until the squash is golden brown and tender, 10 to 12 minutes.
- While the squash cooks, make the tahini sauce: Whisk together the tahini, garlic, lemon juice, honey, 1 1/2 tablespoons water, 1/2 teaspoon salt and pepper, to taste, in a medium bowl until smooth. Set aside.
- Once the squash is golden and tender, add the kale to the skillet and cook, stirring, until the kale is slightly wilted, about 1 minute.
- Transfer the cooked quinoa and vegetables to a large bowl. Stir in the dried cranberries and pecans. Serve warm or cold with the tahini sauce.
QUINOA BOWL WITH TAHINI DRESSING
This vegan, gluten-free grain bowl is packed with flavors and textures, thanks to roasted veggies, a creamy tahini dressing, and cool, crisp toppings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Toss broccoli and onion with oil on a rimmed baking sheet; season with salt and pepper. Roast, flipping vegetables once, until golden brown and tender, about 25 minutes.
- In a small pot, bring quinoa, 1 1/2 cups water, and a pinch of salt to a boil. Reduce heat to low, cover, and simmer 14 minutes. Turn off heat and let stand 10 minutes. Fluff with a fork.
- Combine tahini, lemon juice, 1/2 cup water, and mint in a blender. Blend until smooth; add 3/4 teaspoon salt and 1/4 teaspoon pepper. Serve quinoa topped with roasted vegetables, avocado, and cucumber, and sprinkled with almonds and mint, with dressing on the side.
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ULTIMATE MEDITERRANEAN BOWL | MINIMALIST BAKER RECIPES
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Ratings 23Calories 561 per servingCategory Entree
- First prepare falafel by following this 30-Minute Kale Falafel recipe (or this Classic Vegan Falafel recipe for more traditional falafel, although more time consuming). You will need ~10 falafel total, so adjust amounts accordingly. You can also, prepare your falafel ahead of time and keep it uncooked in the freezer. To cook, thaw and cook per recipe instructions for easy, weeknight meals.
- Prepare the parsley salad by adding parsley, tomato, onion, lemon juice, salt and olive oil (optional) to a medium mixing bowl and tossing to combine. Set aside.
- To serve, divide parsley salad between serving bowls and top with hummus, olives, and desired number of falafel (we recommend ~4-5 per bowl).
- Serve with additional sauce of choice (optional) – we prefer our 3-Ingredient Tahini Sauce! We also add some fresh lemon juice, chili garlic sauce, and pita on the side (also optional).
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