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a balanced plate with room for dessert

Spring Veggie Quinoa Power Bowls

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Spring is here. With spring, comes spring cleaning. Most people clean out their closets and rid the house of dust bunnies. Why don’t ya take it one step further and clean up your lunchtime routine? Stop running to the closest fast food joint and prep this at home the night before instead. Your body will thank you.

I love quinoa for its amazing health benefits. It has protein, fiber, and iron, plus lots of vitamins and minerals to keep your body healthy and help it repair itself. It’s naturally gluten free and it is one of the few plant foods that is considered a complete protein. As an added bonus, the texture is really, really cool. It can be a bit on the pricier side when you compare it to other grains like pasta, bread, and rice, but it’s worth the cost. (Hint: I like getting it from Costco. They come in huge bags for a good price and it lasts forever.) Asparagus is also packed with fiber, vitamins, and antioxidants. How could you not love a veggie that is a cancer-fightin’, health-improvin’ machine?

spring veggie quinoa power bowls | doughseedough.net

This quinoa bowl is packed with goodness and is so easy to throw together. It’s ready in under 30 minutes and it’s good warm, cold or at room temp. What more could you ask for?

Spring Veggie Quinoa Power Bowls | doughseedough.net

Quinoa Power Bowls
serves 4

1 cup quinoa
2 cups low sodium chicken broth
olive oil spray
2 cloves garlic, minced
1/2 onion, thinly sliced
1 1/2 pounds asparagus, trimmed and chopped into 1 ½ – 2 inch pieces
1 bell pepper, thinly sliced
1 – 15 ounce can garbanzo beans, rinsed and drained
1 large lemon, juiced
8 cups spring mix (lettuce or other salad base of choice works, too)
4 ounces feta cheese
1/2 cup almonds
salt and freshly ground black pepper, to taste

  1. Bring chicken broth to a boil. Add quinoa and reduce heat to a simmer. Cover and cook until all liquid is absorbed, about 15 minutes.
  2. Meanwhile, prepare the rest of the dish. Spray a large pan with olive oil. Add garlic and onion and saute for 1 – 2 minutes, or until onion softens. Add asparagus, bell pepper, and garbanzo beans and cook until vegetables are tender-crisp, about 3 – 4 minutes. Season with salt and pepper to taste. Remove from heat and squeeze lemon juice over the vegetables. Toss to combine.
  3. To serve, divide the spring mix between four bowls. Fluff quinoa with a fork and place on top of greens. Top with vegetables, feta, and almonds.

 

adapted from Clean Eating Magazine

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Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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