Warm quinoa bowl
Warm quinoa bowl with pan-roasted seasonal vegetables, creamy avocado and a lemon-cumin dressing. A nutritious, colourful and complete dish ready in 20 minutes.
What warm quinoa with vegetables is and where quinoa comes from
Warm quinoa with vegetables is a one-bowl meal: white quinoa cooked for 12 minutes, red pepper, courgette and red onion browned in a pan with cumin and smoked paprika, sliced avocado and a lemon and olive oil dressing, served warm. Quinoa is an Andean seed, grown for millennia in Bolivia, Peru and northern Chile, that cooks like a grain and provides complete protein and fibre; it is rinsed before cooking to remove the bitter saponins on its coating. The dish is vegetarian and gluten-free, serves two in 20 minutes and works equally as a warm salad or a packed lunch, with the avocado added when serving.
Instructions
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Rinse and cook the quinoa
Rinse the quinoa under cold water through a fine-mesh sieve for 1 minute until the water runs clear. Drain well. In a saucepan, bring the water or stock to a boil with a pinch of salt. Add the quinoa, cover and cook over low heat for 12 minutes. Remove from the heat and rest, covered, for 3 minutes. Fluff with a fork.
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Prepare the vegetables
Cut the pepper and courgette into 1 cm strips. Slice the red onion into thin half-moons. Heat 1 tbsp of oil in a wide pan over medium-high heat. Add the pepper and courgette in a single layer and cook without stirring for 3-4 minutes until browned. Toss and cook for 3-4 more minutes. Add the onion for the last 2 minutes. Season with salt, smoked paprika and cumin.
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Make the lemon dressing
In a small bowl, whisk together the lemon juice, the remaining 2 tbsp of oil, a pinch of salt and pepper. Taste and adjust acidity or oil to your liking.
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Prepare the avocado
Halve the avocado, take out the stone and scoop out the flesh with a spoon. Slice or dice it. Toss with a little lemon juice to prevent oxidation.
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Assemble the bowl
Divide the warm quinoa between two bowls. Arrange the roasted vegetables on one side and the avocado on the other. Drizzle the lemon dressing over everything and scatter fresh coriander or parsley on top if using. Serve immediately.
Nutrition information
| Calories | 380 kcal |
|---|---|
| Protein | 12 g |
| Carbs | 45 g |
| Sugars | 5 g |
| Fat | 16 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
Do I need to rinse quinoa before cooking?
Yes, it is essential. Quinoa has a natural coating of saponins — compounds that give it a bitter, soapy taste. Rinse it under cold water for at least 1 minute until the water runs clean and clear.
Can I prepare it in advance?
The quinoa and vegetables keep well for 3 days in the fridge in separate containers. Avocado oxidises quickly, so always add it at the moment of serving. The dressing can also be made ahead.
What other proteins can I add to make it a more complete meal?
Sautéed chickpeas, poached egg, tinned tuna or edamame are all excellent options that do not compromise the speed of the recipe. For a high-protein vegan version, spiced roasted chickpeas are ideal.
Can warm quinoa with vegetables be reheated the next day?
Yes. The cooked quinoa and the browned vegetables keep for 3 days in the fridge in an airtight container, and reheat in 1-2 minutes in the microwave or in a pan with a splash of water so the quinoa regains its moisture. What does not keep is the avocado, which oxidises and darkens: slice it and add it when you eat, along with the lemon dressing if you carried it separately. It is also good cold, as a salad, without reheating. Freezing the assembled bowl is not a good idea, although plain cooked quinoa freezes for up to 2 months.
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