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.
Servings Prep Time
2people 5minutes
Cook Time Total Time
10minutes 15minutes
Servings Prep Time
2people 5minutes
Cook Time Total Time
10minutes 15minutes
Ingredients
  • 1tbsp coconut oil
  • 1/2 zuchinni, chopped
  • 1cup red cabbage, shredded
  • pinch sea salt
  • 1 1/2cup cooked quinoa
  • 1/2cup cooked chickpeas
  • 1/2tsp ground cumin
  • 1tsp curry powder
  • 1/3cup coconut milk
  • 1/2 lemon, juiced
  • pinch cayenne pepper flakes(optional)
  • 1cup kale, chopped
  • cilantro and mint, chopped(optional to top)
Instructions
  1. 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.
  2. 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. Feel free to adjust flavours if desired (adding more spice, coconut milk or lemon to taste).
  3. Finally add chopped kale to skillet. Cook for another 2-3 minutes, until kale has wilted and gone a brighter green colour. Transfer to bowls and serve. Optional to top with cilantro and mint.
Recipe 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.