Vegetable Quinoa Bowl


Eating vegetables doesn't have to be boring! I've been making these veggie bowls for the last few weeks and each time I make them, I use different ingredients. What I love about these bowls is that you can customise them to use up any ingredients you have on hand. The quinoa can be swapped with brown rice or cauliflower rice, and chicken can be added. This meal takes minimal effort to put together, and its packed with protein from the quinoa and beans. This meal can also be served with tacos or burritos.
Other vegetables that can be added are kumara, potato, cauliflower, broccoli, carrot and brussel sprouts. 

Enjoy, Lx 


10 mins

Cook time

15 mins

Total time:

25 mins


1 cup of quinoa (cook with 2 cups of water) 
1x 400 gram can of kidney beans
1 tomatoes, finely chopped
1/3 cucumber, chopped
1 yellow capsicum, chopped
1/2 red onion, chopped
1 avocado, sliced
1 handful of coriander, finely chopped
2 tablespoons greek yogurt
3 tablespoons olive oil
Juice of 1 lemon
2 tablespoons balsamic vinegar
Salt and pepper


Place quinoa and water into a medium sized saucepan, bring to a boil. Reduce to a simmer, cover, and cook until all of the water is absorbed (about 15 minutes).
In a small bowl, mix the dressing ingredients and place aside. 
Once the quinoa is cooked, spoon into 2 serving bowls. Arrange the vegetables into the 2 bowls and place a tablespoon of greek yogurt into the middle of each bowl. Sprinkle with coriander and drizzle the dressing over the vegetables. 
Best served warm.