Quick Veggie Quinoa Bowl

This is a quick, easy and protein packed veggie quinoa bowl to enjoy for lunch and dinner. It takes me no more than 15 minutes to toss together and it's so wholesome and satiating.

Course Main Dish

Cuisine gluten-free, vegan

Prep Time 5

Cook Time 10

Total Time 30

Servings person

Calories 422kcal

Author Hannah Sunderani

Ingredients

2 tsp coconut oil
1/2 zucchini chopped
1/2 cup purple cabbage shredded
pinch sea salt
3/4 cups quinoa cooked
1/4 cup chickpeas cooked
1/2 tsp ground cumin
1 tsp curry powder
1/4 cup coconut milk
1/2 lemon juiced
pinch cayenne pepper flakes (optional)
1/2 cup kale , chopped (or spinach)

US Customary - Metric

Instructions

In a deep skillet add coconut oil and zucchini. Bring to medium-high heat and cook zucchini for 2-3 minutes to soften, then add cabbage and pinch salt. Cook veg for another 5-6 minutes until cabbage has slightly softened.
Add quinoa and chickpeas to the skillet and toss. Season with cumin and curry powder, and pour in coconut milk and lemon juice. Sprinkle with cayenne pepper and mix to combine.
Finally add chopped kale to skillet. Cook for another 2-3 minutes, until kale has wilted and gone a brighter green colour.

Notes

Veg can be replaced with whatever you have on hand. I like this recipe to use up any sad looking vegetables I have handy. Broccoli and spinach are also delicious, as well as cauliflower and carrot.

If you don't have cooked quinoa this can be done while you're satueeing your veg. Add 1 cup quinoa to 2 cups water, bring to boil and let simmer for 15 minutes. Or until cooked. Save any leftover quinoa to top on salads, or buddha bowls, or try my Creamy Quinoa Porridge for breakfast.

Nutrition