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Dinner for 4

Quinoa Vegetable Bowl

This colorful bowl layers quinoa, beans, vegetables, edamame, and a creamy lemon-chipotle dressing.

$2.49per serving $$
45 minstart to table
4servings

AmericanDairy-freeBudgetFamilyLunchesDinnersBack to school

Ingredients

  • 3 cups cooked quinoa
  • 1 1/2 cups cooked (optional)
  • 1 1/2 cups black beans (optional)
  • 1/4 cup chopped fresh cilantro leaves
  • 1 1/2 cups grated carrots
  • 1 cup halved cherry tomatoes
  • 1 large avocado
  • 1 cup shredded brussel sprouts
  • 1/2 cup blanched almond flour
  • 1/2 cup garbanzo beans
  • 1/3 cup frozen shelled edamame
  • 1/3 cup nutritional yeast
  • 1/2 cup extra virgin olive oil
  • 3/4 cup filtered water
  • 1/2 cup fresh lemon juice
  • 2 chipotle peppers
  • 2 tbsp cilantro leaves
  • 3 cloves garlic
  • 1/2 tsp yellow curry powder
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt

Steps

  1. Thaw the edamame in warm water for 5 minutes, then drain it well.
  2. Blend the olive oil, water, lemon juice, chipotle peppers, cilantro, garlic, curry powder, oregano, salt, almond flour, and nutritional yeast until smooth.
  3. Divide the cooked quinoa among four bowls.
  4. Top the quinoa with black beans, carrots, tomatoes, avocado, Brussels sprouts, garbanzo beans, and edamame.
  5. Drizzle the dressing over the bowls and let them stand for 10 minutes.

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