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+ servings

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 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 1 person
Calories 422kcal
Author Hannah Sunderani


  • 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)


  • 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.


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. 


Calories: 422kcal | Carbohydrates: 53g | Protein: 13g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 442mg | Potassium: 1026mg | Fiber: 9g | Sugar: 5g