:: Crack of the Week : Veggie Quinoa Bowls ::
I have a healthy recipe to share with you this week!
This is one of my absolute favorite dinners to make during the week,
and it also makes a great lunch too that you can prep in advance and take to work.
This is the easiest meal ever, it’s so filling with all the veggies + the protein from the quinoa,
and you can change the veggies and dressing often so that you don’t get bored with it.
I love eating the same things over and over so this is what I always do,
and I usually top it with plain balsamic vinegar to keep it as clean as possible.
The thing that makes this so simple is a rice cooker.
My mother in law gave me one as a gift and prior to that I had never made quinoa, or really even rice, before.
Now, it is the one item used in our kitchen more than anything!
I promise it’ll be the best $15-$20 you’ll ever spend.
I like the mini rice cooker – it makes 3 cups cooked which is plenty – and takes up less cabinet space!
:: Ingredients ::
change it up with as many veggies as you like!
Hearts of Palm
1/4-1/2 cup of Quinoa per Bowl
Balsamic Vinegar or Vinaigrette of Choice
:: directions ::
no directions needed…. but still….
while quinoa cooks in rice cooker, chop all veggies.
or cook quinoa in advance and store in fridge for the week.
throw everything in a bowl, top with your favorite vinaigrette, and EAT!
I like mine topped with balsamic vinegar.
of course if you want meat, ground turkey is great in this and so is some diced grilled chicken.
I add those when it’s on hand from the night before, but I usually enjoy it as a meat-free meal.
It’s super simple but I truly LOVE it and I have gotten a bunch of my friends hooked on it too.
Even Kip loved it for a year or more,
but I overdid it a bit for him and he needed more meat with his meals.