Try Now: The Quinoa Veggie Bowl

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March 16, 2016
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March 16, 2016

Try Now: The Quinoa Veggie Bowl

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  • Most of us know how healthy quinoa is. It’s one the most protein rich foods you can eat and is high in all the essential amino acids. I try to eat it as often as I can so I’m always looking for new recipes to change it up a bit. This pilaf is simple, absolutely delicious and can be modified to your suit your taste .

  • What you will need:
    1 cup quinoa (uncooked)
    1 3/4 cup chicken broth
    1/2 cup yellow onion (chopped)
    1/2 cup carrots (chopped)
    1 or 2 cloves garlic (pressed or minced)
    parsley (finely chopped)
    olive oil or butter
    lemon juice
    2 or 3 leaves of Swiss Chard stems and leaves (chopped)
    green onions (chopped)
  • Quinoa can be on the bitter side, which is way some people dislike it. I try and soak dry quinoa in a bowl of water with a teaspoon of vinegar for at least an hour if I have time. Pour into a mesh sieve and rinse thoroughly. Keep rinsing and stirring the quinoa around with a spoon until all the foam is gone and the water runs clear. (You can even soak it longer than an hour, but if you don’t have time to soak it, at least rinse it thoroughly.) Shake off as much water as you can and place the sieve on a clean towel to let the quinoa dry a bit. We want most of the water out because we will be toasting the quinoa.

  • While the quinoa is drying, rinse and chop all your vegetables. Pour a little olive oil in a saute pan and add the yellow onion, carrots, chopped chard stems and garlic. Cook until vegetables are done to your preference. (I like mine a bit on the crunchy side.) This can take ten minutes or so.

  • Add the chard leaves and cook a few minutes until they have softened.

  • To toast the chard, add a tablespoon or so of olive oil or butter to the large saute pan. Cook on medium high heat stirring  frequently. The quinoa will start popping, turn a golden brown color and start to give off a nutty aroma. Watch closely as they can burn easily. (You can skip toasting the quinoa although I think it adds a great nutty flavor.)

  • Transfer quinoa to a medium sized pot, add the chicken broth and bring to a boil. Turn heat down to simmer. Place the  lid on letting some of the steam escape. Cook for about 15 minutes or until quinoa is done.

  • When quinoa is done add the cooked vegetables to the pot and mix.

  • Transfer to a bowl and let cool a bit and add the chopped green onion. It has a delicious savory flavor at this stage but if you want to kick up the flavor a bit, squeeze on some fresh lemon juice. Add seasonings if desired.
    You can add different vegetables to this to make your own favorite pilaf. This is great as a side dish. Add some cooked lentils for a hearty lunch or dinner. Tastes great warm or at room temperature.
    Makes 4 servings


  1. Ev says:

    Love it! :)


  2. Bea Represa says:

    I need to try that recipe! Look super yummy

    Messy Blonde | Bloglovin

  3. Jodi says:

    This looks so good and simple. Definitely adding it to my meal prep.

  4. Miss Amyable says:

    Mhhh looks delicious! Need to try this asap (;

    Amy |

  5. Edwina says:

    I love this. Think I will even get my kids to try it.

  6. michelle may says:

    Really enjoyed this post.Really looking forward to read more. Keep writing.

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