Many of us are searching for quick, nutritious dinners that don’t compromise on flavor—and that’s exactly what you’ll find in these 21 vegetarian quinoa bowl recipes. Whether you’re craving something cozy for a weeknight or fresh and vibrant for a sunny day, these bowls are packed with goodness and ready in a flash. Let’s dive in and discover your new favorite meal!
Mediterranean Quinoa Bowl with Roasted Vegetables
Beneath the quiet hum of the afternoon, there’s something grounding about preparing a meal that feels both nourishing and intentional. This bowl comes together with roasted vegetables and fluffy quinoa, each component cooked simply to let their natural flavors shine. It’s the kind of meal that invites you to slow down and savor each bite, perfect for a peaceful evening alone.
Ingredients
Quinoa – 1 cup
Water – 2 cups
Zucchini – 1, sliced into ½-inch rounds
Red bell pepper – 1, sliced into strips
Red onion – ½, sliced into wedges
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Lemon juice – 1 tbsp
Fresh parsley – 2 tbsp, chopped
Instructions
1. Preheat your oven to 400°F.
2. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
3. Combine the rinsed quinoa and 2 cups of water in a medium saucepan.
4. Bring the quinoa to a boil over high heat.
5. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes.
6. Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes to steam.
7. Fluff the quinoa with a fork to separate the grains.
8. Place 1 sliced zucchini, 1 sliced red bell pepper, and ½ sliced red onion on a baking sheet.
9. Drizzle the vegetables with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.
10. Toss the vegetables with your hands until evenly coated.
11. Spread the vegetables in a single layer on the baking sheet to ensure even roasting.
12. Roast the vegetables in the preheated oven for 20 minutes, or until tender and lightly browned at the edges.
13. Stir 1 tbsp lemon juice and 2 tbsp chopped fresh parsley into the cooked quinoa.
14. Divide the quinoa between two bowls.
15. Top the quinoa with the roasted vegetables.
The roasted vegetables offer a tender, caramelized sweetness against the fluffy, slightly nutty quinoa, while the lemon and parsley brighten each mouthful. For a different twist, try serving it warm with a dollop of hummus or crumbled feta stirred in, letting the flavors meld into something new.
Southwest Quinoa Bowl with Black Beans and Avocado
Under the soft afternoon light, I find myself craving something that feels both nourishing and comforting, a bowl that holds the warmth of the Southwest in every spoonful. Usually, I take my time with this recipe, letting each ingredient settle into its place like thoughts in a quiet moment. It’s a simple, wholesome dish that never fails to bring a sense of calm to my kitchen.
Ingredients
– Quinoa – 1 cup
– Water – 2 cups
– Black beans – 1 (15 oz) can, drained and rinsed
– Avocado – 1, sliced
– Lime – 1, juiced
– Cumin – 1 tsp
– Salt – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Rinse 1 cup of quinoa thoroughly under cold running water in a fine-mesh strainer for 1 minute to remove any bitterness.
2. Combine the rinsed quinoa and 2 cups of water in a medium saucepan over high heat, and bring to a boil.
3. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes until the quinoa has absorbed all the water and the grains are tender.
4. Remove the saucepan from the heat, fluff the quinoa with a fork, and let it rest covered for 5 minutes to allow the grains to separate evenly.
5. Heat 1 tablespoon of olive oil in a skillet over medium heat for 1 minute until it shimmers lightly.
6. Add 1 (15 oz) can of drained and rinsed black beans to the skillet, and cook for 3–4 minutes, stirring occasionally, until warmed through.
7. Stir 1 teaspoon of cumin and ½ teaspoon of salt into the black beans, and cook for 1 more minute to blend the flavors.
8. Squeeze the juice of 1 lime over the cooked quinoa, and gently mix it in to add a bright, fresh note.
9. Divide the quinoa into bowls, top with the seasoned black beans, and arrange slices of 1 avocado on top.
A creamy avocado melds with the fluffy quinoa and earthy beans, creating a texture that’s both hearty and delicate. For a creative twist, I sometimes add a sprinkle of crushed tortilla chips for crunch or serve it warm with a side of roasted vegetables, letting the subtle cumin and lime linger on the palate like a gentle reminder of simpler meals.
Teriyaki Tofu Quinoa Bowl with Broccoli and Carrots
Now, as the afternoon light fades, I find myself craving something warm and grounding—a meal that feels like a quiet promise of comfort. This simple bowl, with its tender tofu and nutty quinoa, has become my gentle refuge on days when the world moves too fast.
Ingredients
- Extra-firm tofu – 1 block (14 oz)
- Teriyaki sauce – ½ cup
- Quinoa – 1 cup
- Water – 2 cups
- Broccoli – 2 cups florets
- Carrots – 1 cup, sliced
- Olive oil – 2 tbsp
- Salt – ½ tsp
Instructions
- Press the tofu block between paper towels with a heavy pan for 15 minutes to remove excess moisture, which helps it crisp better when cooked.
- Cut the pressed tofu into 1-inch cubes and toss with ¼ cup teriyaki sauce in a bowl.
- Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
- Add the tofu cubes in a single layer and cook for 4–5 minutes per side until golden brown.
- Rinse the quinoa under cold water in a fine-mesh strainer to remove bitterness.
- Combine quinoa, water, and salt in a saucepan and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed.
- Steam broccoli florets and carrot slices over boiling water for 5–6 minutes until tender but still vibrant, preserving nutrients and color.
- Fluff the cooked quinoa with a fork to separate grains and prevent clumping.
- Divide quinoa between bowls, top with steamed vegetables and tofu, and drizzle with remaining ¼ cup teriyaki sauce.
Letting the quinoa cool slightly before assembling allows the grains to firm up, giving the bowl a satisfying texture against the soft tofu and crisp-tender vegetables. The teriyaki glaze soaks into every component, blending savory sweetness with the earthy notes of broccoli and carrots—a harmony that feels both nourishing and deeply comforting.
Greek Quinoa Bowl with Feta and Olives
Holding this warm bowl feels like cupping a small piece of Mediterranean sunshine in my hands, the kind of simple meal that makes a quiet evening feel intentional and nourishing. There’s something deeply comforting about the way these humble ingredients come together, each bite carrying the weight of tradition and the lightness of fresh flavors. This is the sort of food that asks you to slow down and notice the textures, the saltiness, the herbs—to eat with awareness rather than haste.
Ingredients
Quinoa – 1 cup
Water – 2 cups
Extra virgin olive oil – 2 tbsp
Lemon juice – 2 tbsp
Kalamata olives – ½ cup
Feta cheese – 4 oz
Fresh dill – 2 tbsp
Salt – ½ tsp
Instructions
1. Rinse 1 cup of quinoa thoroughly under cold running water in a fine-mesh strainer for 1 minute to remove the natural bitter coating.
2. Combine the rinsed quinoa and 2 cups of water in a medium saucepan over high heat.
3. Bring the quinoa and water to a rolling boil, then immediately reduce the heat to low and cover the saucepan tightly with a lid.
4. Simmer the quinoa for exactly 15 minutes until all the water is absorbed and the grains show little white spirals.
5. Remove the saucepan from heat and let the quinoa stand covered for 5 minutes to finish steaming and become fluffy.
6. Fluff the cooked quinoa with a fork to separate the grains and prevent clumping.
7. Transfer the quinoa to a large mixing bowl and let it cool to room temperature, about 20 minutes.
8. While the quinoa cools, pit ½ cup of Kalamata olives by pressing each olive firmly with the flat side of a knife to remove the pit.
9. Chop the pitted olives into rough quarters and add them to the cooled quinoa.
10. Crumble 4 oz of feta cheese directly into the bowl with your fingers for irregular, textured pieces.
11. Finely chop 2 tbsp of fresh dill, measuring after chopping, and sprinkle it over the quinoa mixture.
12. In a small bowl, whisk together 2 tbsp of extra virgin olive oil and 2 tbsp of lemon juice until emulsified.
13. Pour the dressing over the quinoa bowl and add ½ tsp of salt.
14. Gently toss all ingredients together until evenly combined, being careful not to overmix and crush the feta.
Combining the fluffy quinoa with briny olives creates a wonderful contrast against the creamy feta that melts slightly into the warm grains. The bright lemon dressing cuts through the richness in a way that makes each component sing clearly. For a beautiful presentation, try serving it in shallow bowls with extra dill scattered over the top and a wedge of lemon on the side for squeezing.
Tempeh and Spinach Quinoa Bowl with Lemon Tahini Dressing
Evenings like these call for something nourishing yet simple, something that fills the kitchen with warmth without demanding too much energy. This bowl comes together quietly, each ingredient settling into its place like thoughts finding their rhythm at the end of a long day. It’s the kind of meal that feels like a gentle exhale, comforting and complete.
Ingredients
Quinoa – 1 cup
Water – 2 cups
Tempeh – 8 oz block
Olive oil – 2 tbsp
Spinach – 4 cups
Tahini – ¼ cup
Lemon juice – 3 tbsp
Water – 3 tbsp
Salt – ½ tsp
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups of water in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove saucepan from heat and let quinoa steam, covered, for 5 minutes.
5. Fluff quinoa with a fork and set aside.
6. Cut 8 oz tempeh into ½-inch cubes.
7. Heat 2 tbsp olive oil in a large skillet over medium heat.
8. Add tempeh cubes and cook for 4-5 minutes until golden brown on one side.
9. Flip tempeh and cook for another 4-5 minutes until crispy on all sides.
10. Add 4 cups spinach to the skillet and cook for 2 minutes until just wilted.
11. Whisk together ¼ cup tahini, 3 tbsp lemon juice, 3 tbsp water, and ½ tsp salt in a small bowl until smooth.
12. Divide cooked quinoa between two bowls.
13. Top quinoa with tempeh and spinach mixture.
14. Drizzle tahini dressing over each bowl.
On the tongue, the nutty quinoa and crispy tempeh give way to the bright punch of lemon tahini, while the wilted spinach adds a silky softness that ties everything together. Try serving it with a sprinkle of toasted sesame seeds for extra crunch, or fold in some roasted cherry tomatoes when they’re in season for a burst of sweetness.
Curried Chickpea Quinoa Bowl with Mango Chutney
Perhaps it’s the kind of quiet afternoon that calls for something both grounding and gently spiced, a meal that feels like a slow, deliberate exhale after a long day. This bowl comes together with the warmth of curry and the bright sweetness of mango, a simple meditation in cooking that requires little more than your attention and a single pot.
Ingredients
- Quinoa – 1 cup
- Water – 2 cups
- Canned chickpeas – 1 (15 oz) can, drained and rinsed
- Curry powder – 2 tsp
- Olive oil – 1 tbsp
- Salt – ½ tsp
- Mango chutney – ¼ cup
- Fresh cilantro – 2 tbsp, chopped
Instructions
- Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove its natural bitter coating.
- Heat 1 tbsp olive oil in a medium saucepan over medium heat for 30 seconds.
- Add the rinsed quinoa to the pan and toast, stirring constantly, for 3 minutes until it smells nutty and makes faint popping sounds.
- Stir in 2 tsp curry powder and toast for 30 seconds more to deepen its flavor.
- Pour in 2 cups of water and add ½ tsp salt, then bring to a boil over high heat.
- Once boiling, reduce heat to low, cover the pan, and simmer for 15 minutes.
- Remove the pan from heat and let it stand, covered, for 5 minutes to allow the quinoa to fully absorb any remaining liquid.
- Fluff the quinoa gently with a fork to separate the grains without mashing them.
- Stir in the drained chickpeas and ¼ cup mango chutney until evenly combined.
- Sprinkle with 2 tbsp chopped fresh cilantro just before serving.
Under the soft fluff of quinoa, the chickpeas offer a tender bite against the creamy sweetness of mango chutney, while the curry warmth lingers gently in the background. I love scooping it into butter lettuce cups for a cool, crisp contrast, or topping it with a drizzle of tahini if the cupboards allow.
Balsamic Veggie Quinoa Bowl with Grilled Asparagus
Kind of quietly, on a Tuesday afternoon when the light slants just so, I find myself reaching for this bowl again. It feels like a gentle exhale, a simple gathering of what’s good and green and grounding. There’s something deeply comforting in the ritual of preparing it, each step a small, mindful pause.
Ingredients
Quinoa – 1 cup
Water – 2 cups
Balsamic vinegar – 3 tbsp
Olive oil – 2 tbsp
Asparagus – 1 bunch
Cherry tomatoes – 1 cup
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Rinse 1 cup of quinoa thoroughly under cold running water in a fine-mesh strainer for 1 minute to remove its natural bitter coating.
2. Combine the rinsed quinoa and 2 cups of water in a medium saucepan and bring to a rolling boil over high heat.
3. Immediately reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer for exactly 15 minutes.
4. After 15 minutes, remove the saucepan from the heat, keep it covered, and let the quinoa steam and rest for 5 minutes to absorb all residual moisture and become fluffy.
5. While the quinoa rests, preheat a grill pan or skillet over medium-high heat until a drop of water sizzles and evaporates instantly upon contact.
6. Trim the tough, woody ends from 1 bunch of asparagus by holding each spear at both ends and bending it until it snaps naturally at its tender point.
7. Toss the trimmed asparagus and 1 cup of cherry tomatoes with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper until evenly coated.
8. Place the asparagus in a single layer on the preheated grill pan and cook for 4-5 minutes, turning once with tongs halfway through, until bright green and lightly charred with distinct grill marks.
9. Add the cherry tomatoes to the same pan and cook for 2-3 minutes, shaking the pan occasionally, until their skins just begin to blister and wrinkle.
10. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and 3 tablespoons of balsamic vinegar to create a simple, glossy dressing.
11. Fluff the rested quinoa with a fork to separate the grains and transfer it to a large serving bowl.
12. Arrange the grilled asparagus and blistered tomatoes over the fluffy quinoa.
13. Drizzle the balsamic-olive oil dressing evenly over the entire bowl just before serving. Now, the finished bowl feels wonderfully textured—fluffy quinoa cradling crisp-tender asparagus and juicy, burst tomatoes. Nothing feels quite as complete as the warm, tangy balsamic dressing soaking into every bite, a humble, nourishing meal that feels like a quiet gift.
Spicy Peanut Quinoa Bowl with Edamame and Cabbage
Vividly remembering how the afternoon light slants across my kitchen counter, I find myself returning to this bowl again and again—its colors, its textures, its quiet comfort. There’s something deeply grounding about the way the spicy peanut sauce clings to each grain of quinoa, the way the edamame and cabbage offer their gentle crunch.
Ingredients
Quinoa – 1 cup
Water – 2 cups
Edamame – 1 cup, shelled
Green cabbage – 2 cups, thinly sliced
Creamy peanut butter – ¼ cup
Soy sauce – 2 tbsp
Rice vinegar – 1 tbsp
Maple syrup – 1 tbsp
Sriracha – 1 tsp
Garlic – 1 clove, minced
Lime – 1, juiced
Sesame oil – 1 tsp
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan, bring to a boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer quinoa for 15 minutes until all water is absorbed.
4. Remove quinoa from heat, fluff with a fork, and let stand covered for 5 minutes to steam.
5. Steam 1 cup shelled edamame in a steamer basket over boiling water for 4 minutes until bright green.
6. Thinly slice 2 cups green cabbage into ¼-inch ribbons.
7. Whisk together ¼ cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sriracha, 1 minced garlic clove, juice of 1 lime, and 1 tsp sesame oil in a small bowl until smooth.
8. Combine fluffed quinoa, steamed edamame, and sliced cabbage in a large mixing bowl.
9. Pour peanut sauce over quinoa mixture and toss gently until everything is evenly coated.
Let the bowl sit for a few minutes before serving—the warmth of the quinoa will slightly wilt the cabbage, making it more tender. The final dish offers a wonderful contrast between the fluffy quinoa, firm edamame, and crisp cabbage, all brought together by that rich, spicy-sweet peanut sauce that somehow feels both comforting and exciting.
Roasted Beet and Quinoa Bowl with Goat Cheese
Nestled between the changing leaves and crisp air, there’s something quietly comforting about preparing a bowl that feels both nourishing and intentional, a meal that slows the hands and warms the soul from the inside out.
Ingredients
Beets – 3 medium
Olive oil – 2 tbsp
Quinoa – 1 cup
Water – 2 cups
Goat cheese – 4 oz
Instructions
1. Preheat your oven to 400°F.
2. Scrub the beets thoroughly under cool running water to remove any dirt.
3. Pat the beets completely dry with a clean kitchen towel.
4. Drizzle the beets with 1 tablespoon of olive oil, using your hands to coat them evenly.
5. Wrap each beet individually in aluminum foil, creating sealed packets.
6. Place the foil-wrapped beets directly on the oven rack.
7. Roast the beets for 60 minutes at 400°F.
8. Carefully remove the beets from the oven and let them rest in their foil packets for 15 minutes.
9. While the beets cool, rinse 1 cup of quinoa in a fine-mesh strainer until the water runs clear to remove its natural bitter coating.
10. Combine the rinsed quinoa and 2 cups of water in a medium saucepan.
11. Bring the quinoa to a boil over high heat.
12. Once boiling, immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
13. Simmer the quinoa for 15 minutes, then remove it from heat and let it stand covered for 5 more minutes to absorb remaining moisture.
14. Fluff the cooked quinoa with a fork to separate the grains.
15. Unwrap the cooled beets and use a paper towel to gently rub away their skins, which should slip off easily.
16. Dice the peeled beets into ½-inch cubes.
17. Toss the diced beets with the remaining 1 tablespoon of olive oil.
18. Crumble the goat cheese with your fingers over the quinoa.
19. Gently fold the roasted beets into the quinoa and goat cheese mixture until just combined.
Kindly earthy and wonderfully textured, the tender beets bleed their jewel-toned hue into the fluffy quinoa while the cool, tangy goat cheese creates pockets of creamy contrast. Serve it warm in a deep bowl, perhaps topped with an extra sprinkle of cheese, letting the vibrant colors and comforting warmth carry you through an autumn evening.
Sweet Potato and Kale Quinoa Bowl with Maple Dressing
When the afternoon light slants through the kitchen window, I find myself reaching for ingredients that feel like autumn itself—earth-sweet roots, sturdy greens, and grains that warm from the inside out. This bowl comes together quietly, a gentle assembly of textures and flavors that feels both nourishing and deeply comforting.
Ingredients
Sweet potato – 1 large
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Quinoa – 1 cup
Water – 2 cups
Kale – 4 cups
Maple syrup – 2 tbsp
Apple cider vinegar – 1 tbsp
Dijon mustard – 1 tsp
Instructions
1. Preheat your oven to 400°F.
2. Peel the sweet potato and cut it into ½-inch cubes.
3. Toss the sweet potato cubes with 1 tablespoon of olive oil, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper.
4. Spread the sweet potato cubes in a single layer on a baking sheet.
5. Roast for 25 minutes until the edges are caramelized and the centers are tender when pierced with a fork.
6. Rinse the quinoa under cold water in a fine-mesh strainer for 1 minute to remove its natural bitterness.
7. Combine the rinsed quinoa and 2 cups of water in a medium saucepan.
8. Bring to a boil over high heat, then reduce the heat to low and cover the saucepan.
9. Simmer for 15 minutes until the quinoa has absorbed all the water and the grains display little white tails.
10. Remove the saucepan from heat and let the quinoa stand covered for 5 minutes to finish steaming.
11. Remove the tough stems from the kale and tear the leaves into bite-sized pieces.
12. Whisk together the remaining 1 tablespoon of olive oil, maple syrup, apple cider vinegar, Dijon mustard, remaining ¼ teaspoon of salt, and remaining ⅛ teaspoon of black pepper in a small bowl.
13. Massage the kale with half of the maple dressing for 1 minute until the leaves darken in color and soften in texture.
14. Fluff the quinoa with a fork to separate the grains.
15. Divide the quinoa between two bowls and top with the massaged kale and roasted sweet potatoes.
16. Drizzle the remaining maple dressing over each bowl.During these cooler evenings, I love how the creamy sweet potatoes contrast with the toothsome quinoa and the kale that still retains a pleasant chew. The maple dressing brings everything together with its gentle sweetness balanced by the mustard’s sharpness—it’s the kind of meal that feels like wrapping yourself in a favorite sweater.
Crispy Falafel Quinoa Bowl with Hummus and Pita
There’s something quietly comforting about assembling a bowl where textures and flavors find their own rhythm, each component settling into place like pieces of a familiar puzzle. This falafel quinoa bowl feels like a gentle pause in the day, where crisp meets creamy and earthy spices mingle with bright, fresh notes.
Ingredients
Quinoa – 1 cup
Water – 2 cups
Salt – ½ tsp
Canned chickpeas – 1 (15 oz) can
Garlic – 2 cloves
Cumin – 1 tsp
Baking powder – ¼ tsp
Flour – 2 tbsp
Olive oil – 3 tbsp
Pita bread – 2 pieces
Hummus – ½ cup
Instructions
1. Rinse 1 cup quinoa under cold water until the water runs clear.
2. Combine quinoa, 2 cups water, and ½ tsp salt in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low and cover.
4. Simmer for 15 minutes until all water is absorbed and quinoa is fluffy.
5. Tip: Let quinoa rest off heat for 5 minutes before fluffing with a fork for lighter texture.
6. Drain and rinse 1 can chickpeas, then pat completely dry with paper towels.
7. Pulse chickpeas, 2 cloves garlic, 1 tsp cumin, ¼ tsp baking powder, and 2 tbsp flour in a food processor until coarse but holds together when pressed.
8. Tip: Refrigerate mixture for 20 minutes to prevent falafel from crumbling during frying.
9. Heat 3 tbsp olive oil in a skillet over medium heat until shimmering (about 350°F).
10. Form chickpea mixture into 8 small balls, pressing gently to flatten slightly.
11. Fry falafel in batches for 3–4 minutes per side until deeply golden and crisp.
12. Tip: Avoid crowding the skillet to maintain oil temperature and even browning.
13. Warm 2 pita breads in a dry skillet for 1 minute per side or until pliable.
14. Divide quinoa among bowls, top with falafel, ½ cup hummus, and serve with warm pita.
Offering a satisfying crunch against the creamy hummus and fluffy quinoa, this bowl balances earthy cumin and garlic with the bright freshness of lemon-kissed chickpeas. Try drizzling with tahini or scattering with pickled onions for a tangy contrast that lifts each bite.
Miso Maple Quinoa Bowl with Shiitake Mushrooms
Zigzagging through my thoughts tonight, I find myself craving something that feels both grounding and gently nourishing—a quiet meal to match the fading light outside. This miso maple quinoa bowl with shiitake mushrooms is exactly that kind of comfort, simple to prepare yet deeply satisfying in its earthy sweetness and soft textures.
Ingredients
Quinoa – 1 cup
Water – 2 cups
Shiitake mushrooms – 8 oz
Olive oil – 2 tbsp
White miso paste – 2 tbsp
Maple syrup – 1 tbsp
Soy sauce – 1 tbsp
Green onions – 2
Instructions
1. Rinse 1 cup quinoa under cold running water for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low and cover.
4. Simmer for 15 minutes until all water is absorbed and quinoa is fluffy.
5. Remove quinoa from heat and let stand covered for 5 minutes to steam.
6. While quinoa cooks, slice 8 oz shiitake mushrooms into ¼-inch thick pieces.
7. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
8. Add sliced mushrooms in a single layer and cook undisturbed for 4 minutes.
9. Flip mushrooms and cook another 4 minutes until golden brown and tender.
10. Whisk together 2 tbsp white miso paste, 1 tbsp maple syrup, and 1 tbsp soy sauce in a small bowl until smooth.
11. Pour miso-maple sauce over cooked mushrooms in skillet.
12. Stir constantly for 1 minute until mushrooms are evenly coated and glazed.
13. Thinly slice 2 green onions, separating white and green parts.
14. Fluff cooked quinoa with a fork and stir in white parts of green onions.
15. Divide quinoa between two bowls and top with glazed mushrooms.
16. Garnish with green parts of sliced onions.
The quinoa provides a delicate, fluffy base that soaks up the savory-sweet glaze, while the mushrooms offer meaty bites with caramelized edges. I love serving this in a wide, shallow bowl to showcase the layers, sometimes with a soft-poached egg on top for extra richness.
Conclusion
Zesty, nutritious, and endlessly versatile—these quinoa bowls prove plant-based eating is anything but boring! We hope this collection inspires your next kitchen adventure. Try a recipe (or three!), then drop a comment with your favorite. Loved this roundup? Share it on Pinterest to spread the veggie love!
