Rainbow Veggie Quinoa Bowl

  • Preparation time:
  • 15 min
  • Total time:
  • 30 min
  • Makes:
  • 4 servings
Rainbow Veggie Quinoa Bowl

( 5 ratings )

Rainbow Veggie Quinoa Bowl

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.

Ingredients

  • 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

Yogurt-Herb Dressing

  • ½ cup Balkan-style plain yogurt
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • ¼ tsp salt
  • ¼ cup chopped mixed herbs such as parsley, chives, thyme and basil

Directions

  • 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.

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.

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Nutrition (per serving)

  • Calories
  • 389
  • Protein
  • 15 g
  • Carbohydrates
  • 47 g
  • Fat
  • 17 g
  • Fibre
  • 7 g
  • Sodium
  • 310 mg
  • Good source of
  • Vitamin B12
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