Fresh Vegetable Quinoa Bowl Recipe

Name: Fresh Vegetable Quinoa Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 1/2 cup coarsely chopped flat-leaf parsley stems; 6 garlic cloves; 6 thyme sprigs; 3 medium carrots (about 7 ounces), cut into 1-inch pieces; 1 medium red onion, cut into wedges; 1/2 (1-ounce) package fresh sage; 1 1/2 cups uncooked quinoa, rinsed and drained; 1 tablespoon olive oil; 1 tablespoon chopped fresh thyme leaves; 1/2 teaspoon kosher salt; 1 medium red bell pepper, chopped; 1/2 medium red onion, finely chopped; 1 large zucchini, chopped; 1 (6-ounce) package fresh baby spinach; 1 lime, cut into 8 wedges

Servings: persons

6 cups water
1/2 cup coarsely chopped flat-leaf parsley stems
6 garlic cloves
6 thyme sprigs
3 medium carrots (about 7 ounces), cut into 1-inch pieces
1 medium red onion, cut into wedges
1/2 (1-ounce) package fresh sage
1 1/2 cups uncooked quinoa, rinsed and drained
1 tablespoon olive oil
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1 medium red bell pepper, chopped
1/2 medium red onion, finely chopped
1 large zucchini, chopped
1 (6-ounce) package fresh baby spinach
1 lime, cut into 8 wedges

1
Place first 8 ingredients in a 6-quart slow cooker. Cover and cook on HIGH 8 hours. Drain in a colander over a bowl; discard solids.
2
Bring 2 1/2 cups stock to a boil in a small saucepan (reserve remaining stock for Dinners 4 and 5). Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Reserve 1 1/2 cups cooked quinoa for Dinner
3
Heat a large skillet over medium-high heat. Add oil; swirl. Add thyme leaves, salt, bell pepper, and chopped onion; saute 3 minutes. Add zucchini; saute 2 minutes. Add spinach and chicken; cover and cook 2 minutes. Toss to combine. Divide quinoa among 4 bowls; top with chicken mixture. Serve with lime wedges.

483

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 cups water, 1/2 cup coarsely chopped flat-leaf parsley stems, 6 garlic cloves, 6 thyme sprigs, and more.

Yes, Fresh Vegetable Quinoa Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Vegetable Quinoa Bowl

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