Rainbow Veggie Quinoa Bowl

  • Prep Time15 mins
  • Total Time30 mins
  • Makes4 servings
Rainbow Veggie Quinoa Bowl

Photo: Erik Putz

There's a lot going on in this quinoa bowl. But crispy apple, shredded carrots, beets and a hard-boiled egg all get along nicely with the herb dressing.


  • 1 cup quinoa

  • 4 cups loosely packed mixed baby greens

  • 4 medium hard-boiled eggs, halved

  • 1 cup shredded beets

  • 1 cup shredded carrots

  • 1 apple, quartered, cored and sliced

  • ¼ cup roasted unsalted sunflower seeds, optional


  • Cook quinoa following package directions, 15 to 17 min. Fluff with fork.

  • Whisk together dressing ingredients, except herbs, until smooth. Stir in herbs.

  • Divide quinoa among four bowls. Top each with greens, 1 egg, beets, carrots, apple, and sunflower seeds, if desired. Serve with Yogurt Herb Dressing.

Nutrition (per serving)

Protein 15g, Carbohydrates 47g, Fat 17g, Fibre 7g, Sodium 310mg.

Kitchen tip

For creamy medium-boiled eggs, lower eggs into a pot of boiling water and cook for 8 min. Drain, then rinse in cold water.

Originally published in the Today’s Parent Summer 2017 issue. Photo by Erik Putz.

This article was originally published on Jul 21, 2017