Looking for a vibrant, nutritious meal that’s as easy to make as it is delicious? Dive into the world of the Quinoa and Veggie Buddha Bowl! Packed with colorful veggies and fluffy quinoa, this dish not only satisfies your hunger but also delights your taste buds with a burst of Asian flavors. In just 35 minutes, you can create a wholesome meal that’s perfect for lunch, dinner, or meal prep. Get ready to impress your friends and family with a dish that’s not only visually stunning but also incredibly healthy. Let’s get cooking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 1 cup cooked quinoa
- 1 cup mixed vegetables (carrots, bell peppers, broccoli)
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Prepare the quinoa by rinsing it thoroughly under cold water using a fine-mesh strainer. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt.
- Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes.
- While the quinoa is cooking, wash and chop the mixed vegetables. Cut carrots into thin julienne strips, dice bell peppers, and break broccoli into small florets.
- Heat olive oil in a large skillet or wok over medium-high heat. Add the chopped vegetables and stir-fry for 5-7 minutes until they are crisp-tender but still vibrant in color.
- Season the vegetables with soy sauce, sesame oil, salt, and pepper. Toss to coat evenly and ensure the vegetables are well-seasoned.
- Fluff the cooked quinoa with a fork and divide it between two serving bowls.
- Top the quinoa with the stir-fried vegetables, distributing them evenly.
- Sprinkle sesame seeds and chopped green onions over the top of each bowl for added flavor and garnish.
- Serve immediately while the quinoa and vegetables are still warm, optionally with additional soy sauce on the side.
Tips
- Rinse the Quinoa: Always rinse your quinoa under cold water before cooking to remove its natural coating, called saponin, which can give it a bitter taste.
- Perfectly Cooked Quinoa: For fluffy quinoa, make sure to let it sit covered after cooking for about 5 minutes. This allows the grains to steam and separate beautifully.
- Veggie Variety: Feel free to mix and match your favorite vegetables! Zucchini, snap peas, or even kale can add a unique twist to your Buddha bowl.
- High Heat for Stir-Frying: When stir-frying the vegetables, use medium-high heat to achieve that perfect crisp-tender texture while keeping the colors vibrant.
- Season to Taste: Adjust the soy sauce and sesame oil to your preference. If you like a bit more kick, consider adding a splash of chili sauce or a sprinkle of red pepper flakes.
- Garnish for Flavor: Don’t skip the sesame seeds and green onions! They add not just flavor but also a lovely crunch and visual appeal to your dish.
- Meal Prep Friendly: This Buddha bowl is great for meal prep! Cook a larger batch of quinoa and veggies, and store them separately in the fridge for quick assembly throughout the week.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 40g
Protein: 10g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
