Loaded Veggie Quinoa Bowl


Loaded Veggie Quinoa Bowl
(chicken optional)

Serves 2-4 (depending on if being served as a main or side dish)


  • One cup quinoa or brown rice, cooked according to package directions (Tip: cook in
    vegetable broth instead of water for fuller flavor.)

  • 1 1/2 cups broccoli florets, chopped

  • 1 1/2 cups cauliflower, chopped

  • 1 cup carrots, peeled and diced

  • 1 cup spinach, coarsely chopped

  • 1 red pepper, chopped (you can use yellow or orange peppers as well, or a mixture)

  • 1/4 to 1/2 cup fresh parsley (or herbs of your choice), finely chopped (optional but so

  • healthy)

  • 1/4 to 1/2 cup sunflower seeds, pumpkin seeds or a mixture

  • Juice of 1/2 lemon

  • Sea salt and pepper to taste

  • Drizzle of olive oil

  • Dash cayenne (optional-if you like a little kick!)

  • 1/2 to 1 pound cooked, diced organic chicken breast (optional, if you want the extra

  • protein.)



To Prepare:

  • Steam broccoli, carrots, and cauliflower for 5-7 minutes, (depending on your desired

  • tenderness) adding in peppers for the last 2-3 minutes.

  • In a large mixing bowl, toss together cooked quinoa or brown rice, steamed

  • vegetables, spinach, red pepper, and parsley.

  • Add the raw seeds and drizzle with lemon juice, oil and salt & pepper to taste.

  • Serve warm or room temperature

Sally WilloughbyComment