This Enlightened Miso Power Bowl is a fun recipe that will keep your energy high for hours. Miso is a fermented food that aids in digestion and adds a wonderful umami flavor to foods. If you are new to miso, Orange-Maple Miso Dressing is a great way to incorporate it into your diet. It’s a great gluten-free, nut-free, refined sugarâ€“free, and soy-free option! Recipe and photo from The Oh She Glows Cookbook* by Angela Liddon. Continue Reading…
This Italian-Style Quinoa Salad can be served any season, cold or warm, and children love it! Itâ€™s super important to rinse the quinoa before cooking. Then cook it in water or brothâ€”don’t forget the bay leaf!
- 1 cup white or red quinoa
- 2 tbsp olive oil or butter
- 2 cups vegetable broth
- 1 bay leaf
- 1 English cucumber, diced
- 1 tomato, diced
- 2 stalks of celery, diced
- Â½ cup corn
- 1 avocado
- chopped parsley, to taste
- ½ cup olive or canola oil
- 2 tbsp lime or lemon juice
- 2 tsp lime zest tea
- 2 tsp sugar
- Rinse the quinoa well under cold water In a saucepan until itâ€™s clear. Heat the olive oil over medium heat, then coat the quinoa with the oil.
- Add broth and bring to a boil.
- Reduce heat and simmer coveredâ€”about 15 to 20 minutes for white quinoa and about 20 to 25 minutes for red.
- Let stand under cover for 10 minutes. Using a fork, detach the grains. Let cool.
- Mix the quinoa and the other ingredients in a large bowl. Mix the ingredients of the vinaigrette in a small bowl, and then pour over the quinoa salad. Mix gently.
Letâ€™s change up breakfast! Exchange toast and cereal for quinoaâ€”this Sweet Quinoa Breakfast Bowl recipe will give you plenty of energy to face your day.
- 2 cups cooked quinoa (or ⅔ cup dry quinoa)
- ¾ cup almond milk
- 2 tbsp maple syrup
- ¼ tsp cinnamon
- 1 pinch salt
- 1 tbsp coconut flake
- fresh fruit of your choice
- Mix quinoa, milk, maple syrup, cinnamon, and salt in a saucepan over medium heat.
- Cook, stirring often, about 7 minutes. The mixture should be bubbling and the quinoa should have absorbed some of the milk.
- Place in a bowl and garnish with coconut and fruits.
- Add more maple syrup, if desired.
This colorful main dish salad featuring sweet potato, quinoa, and corn is simple to prepare, yet has a festive â€œcompanyâ€™s comingâ€ look. It makes a bountiful accompaniment to vegan quesadillas.Â If you can cook the sweet potatoes and quinoa ahead of time, this will come togetherÂ in aÂ flash when you want to serve it.Â Photos byÂ Evan Atlas.Â Â Continue Reading…
You know the feeling when everything just melds together in perfect harmony? This is that feeling. Warming cumin, tart lime and sweet maple syrup combine to elevate the flavor of everything else in this delicious and filling black bean and quinoa bowl. Reprinted with permission from From the Kitchen of YamChops by Michael Abramson, Page Street Publishing Co. Â© 2018. Photo credit: Vincenzo Pistritto.
A serving of greens, pineapple, and protein balance this sweet and savory Hawaiian tofu bowl perfectly. It does get a little involved, with a pan in the oven and a skillet on the stovetop, but itâ€™s straightforward. I wonâ€™t be mad at youÂ for picking up barbecue sauce at the store to cut down on steps; keep it as simple as you need. Recipe and photo fromÂ The Simply Vegan Cookbook: Easy, Healthy, Fun, and Filling Plant-Based Recipes Anyone Can Cook by Dustin Harder Â©Â 2018 Rockridge Press, reprinted by permission.
Prep time: 10 minutes
Cook time: 20 minutes
- 1 large red onion, cut into Â¼-inch slices
- 1 red bell pepper, seeded and cut into Â¼-inch slices
- 1 tablespoon plus 1 teaspoon olive oil, plus more as needed, divided
- 14-ounce block extra-firm tofu, drained and cut into 1-inch cubes
- 20-ounce can sliced pineapple, drained, or 1 pineapple, peeled, cored, and cut into Â¼-inch slices
- 1 cup BBQ Sauce or store-bought barbecue sauce
- 5-ounce package baby spinach
- 1 cup cooked quinoa
- Chopped fresh cilantro, for garnish (optional)
Preheat the oven to 425Â°F. Line a large baking sheet with parchment paper.
In a bowl, toss the onion and bell pepper with1 tablespoon of olive oil. Spread them out on half of the prepared baking sheet. Spread out the tofu cubes on the other half. Bake for 10 minutes, toss with a spatula, and bake for 10 more minutes.
While the tofu and vegetables are baking, heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the pineapple slices in batches and sautÃ© until darkly browned on both sides, adding more oil as needed.
Toss the baked tofu with the barbecue sauce until thoroughly coated.
Divide the spinach and quinoa among 4 bowls. Top with the vegetables, tofu, and pineapple. Garnish with cilantro, if desired.
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Seriouslyâ€”who needs fake meat when you can make hearty, beautifully textured dishes using grains and beans? This serves up deliciously on rolls, but if youâ€™re not a bread person, you can serve the mixture in a lettuce-leaf cup or atop a corn tortilla.Â Serve with baked potatoes or sweet potatoes and any slaw-style salad. Fresh corn on the cob when in season is a great addition as well.Â Recipe fromÂ Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan RecipesÂ by Nava Atlas. Â©2014, published by HarperOne, reprinted by permission. Photos byÂ Hannah Kaminsky.Â Â Continue Reading…
This easy vegan broccoli quinoa casserole of made out of quinoa, broccoli, and vegan cheese makes for a dish that’s both nourishing and comforting. Serve with baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes. Photos by Hannah Kaminsky. Continue Reading…
If you need an easy way to serve up a ton of protein and nutrients in one go, youâ€™ll want to look into these vegan quinoa bowl recipes. These quinoa bowl recipes serve up fruit, veggies and tasty spices all heaped onto some delicious quinoa. Serve these up for an easy breakfast, lunch or dinnerâ€”seriously, you can have them any time of day! Continue Reading…
Here’s a clever way to turn quinoa into tasty crispy crumbs. They pack more nutrition than breadcrumbs and are naturally gluten-free. Bake up a batch and you’ll see why we love to have them on hand.Â These are easy to make in just a few steps:
1 Â Cook quinoa as usual â€” combine 2 cups of water in 1 cup quinoa in a medium saucepan. Bring it to a rapid simmer, lower the heat and cook for 15 minutes, or until the water is absorbed. For more flavor you can add a vegan bouillon cube to the water or use vegetable broth instead. Continue Reading…
The quinoa and black beans in this dish are high in protein, making it a hearty one-dish meal. Itâ€™s very budget-friendly, too. Reprinted with permission from The Migraine Relief Plan: An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health, Â© 2016 Stephanie Weaver. Published by Surrey Books, an imprint of Agate Publishing, Inc. Photos Â© 2016 by Laura Bashar. Continue Reading…
Two superfoods â€” quinoa and maca root â€” combine in quinoa maca breakfast bowls that will fuel you for hours. Learn more about the benefits of maca and quinoa, and try another variation on a quinoa breakfast bowl if you like this one. No maca? No worries, this will be yummy and comforting if you choose to omit it. Photos by Evan Atlas. Continue Reading…
It is no surprise that I love to roast vegetables; it always seems to bring out the best in produce. In this vegan bowl recipe, zucchini and mushrooms are roasted to perfection and stirred into a quinoa pilaf that is accented with scallions and arugula. Recipe and photos from Vegan Bowls: Perfect Harmony in Cozy One-Bowl Meals*Â Â© 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.
Who doesnâ€™t love quinoa? I particularly love the red version â€“ you can combine red, black and white for a wonderful look. Such a wonderful ancient seed â€“ not really a grain, but you can use it as such.Â Quinoa is an ancient seed (not really a grain) from the Inca civilization. It’s a complete protein and contains more than other grains.Â Reprinted with permission from There’s a Vegan in the Kitchen: Viva la Vegan’s Easy and Tasty Plant-Based Recipes*Â by Leigh-Chantelle from Viva la Vegan! copyright Â© 2014. Published by Epicentre Equilibrium. Continue Reading…
Paella is a Spanish pilaf traditionally made with white rice and seafood. Weâ€™ll do away with the seafood here, of course, and since weâ€™re dispensing with tradition, letâ€™s do away with white rice as well. Using nutritious and quick-cooking quinoa instead, you can have a colorful meal in about thirty minutes. This goes well with Spinach, Orange, and Red Cabbage Salad.Â Recipe fromÂ Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan RecipesÂ by Nava Atlas. Â©2014, published by HarperOne, reprinted by permission. Photos byÂ Hannah Kaminsky.Â Â
This quinoa salad keeps things very simple, highlighting this nutty grain in tandem with lots of delicious fresh asparagus. It’s a lot like tabbouli, but with a springtime touch. Continue Reading…
For this flavorful quinoa dish, you can choose from the red, tan or black varieties. I chose the red for a nice color contrast for all the earthy colors of the vegetables. The toasted pumpkin seeds also add a nice crunch, and extra protein to this delicious vegan main dish.Â Recipe contributed byÂ Leslie Cerier.Â Photos byÂ Tracey Eller.
Quinoa is a wonderful gift to vegans and vegetarians. It provides bountiful protein, calcium, iron, magnesium, and fiber in respectable quantities, with very little fat. This simple quinoa dish makes a nice presentation served at room temperature, especially for warm weather meals. Recipe adapted from Extraordinary Vegan* Â© 2013Â by Alan Roettinger, reprinted with permission of Book Publishing Company.Â Photo byÂ Andrew Schmidt.