:: crack of the week :: quinoa bowl ::

:: 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

Cucumber

Red Onion

Diced Peppers

Tomato

Chickpeas

Avocado

Feta

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.