Vegetarian Quinoa Bowl

I hear about a lot of people doing Meatless Mondays and it is great to see.  I am all about adding meatless meals to your week!  Don’t get me wrong, I LOVE meat and it is a staple in our house, however, it is nice to have alternate sources of protein too.  I have a lot of friends and family who are vegans and vegetarians, so I like to have lots of options when they come over or I go to their house for a gathering.  This recipe is colorful, delicious, and filling!  If you’re trying to add beans into your diet for the first time, this is one easy way to start; you should add a small serving to your diet twice a week for the first week, then increase the amounts slowly.  This often helps most people digest the beans better and helps your belly get used to it.  I personally have found that any cruciferous vegetable or bean/legume is easier to digest when introduced in this manner.  No gas or tummy bloating when using this method for me or my family who have tried it.  Give it a shot and let me know if it works for you.    

Vegetarian Quinoa Bowl
Serves 2
gluten free, dairy free, egg free, soy free, nut free
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
All organic unless otherwise stated
  1. ¾ cup of cooked quinoa (can make ahead)
  2. 2 cups of finely shredded green cabbage
  3. 1 cup of baby arugula
  4. ½ cup of radicchio, roughly chopped
  5. 1 cup of shredded carrots (can buy pre-shredded or use ribbons instead)
  6. 2 scallions diced
  7. ¼ cup of rinsed black beans (from a box or can, not dried)
  8. 2-3 tbsp of raisins (or Craisins if you prefer)
  9. 1 tbsp of dried dill
  10. 1 tbsp of garlic powder (you can use fresh garlic – 1 clove)
  11. 1 tsp of black pepper
  12. 1 tsp of oregano
  13. 2-4 tbsp of olive oil
  14. Optional: low sodium chicken stock
Instructions
  1. Cook the quinoa according to package instructions ahead of time or while you are chopping vegetables. I used low sodium vegetable stock instead of water for added flavor, but it is optional. If you cook it ahead of time, the cook time is about 15-20 minutes, but if you make it ahead of time, it is closer to 10 minutes.
  2. Put some oil in a pan and toss in your veggies starting with the largest and hardiest first (cabbage, radicchio, carrots, arugula, scallions, beans, raisins, spices). Then add more oil and let cook until all are wilted. It should only take a few minutes.
  3. Add in your quinoa for the last minute of cooking to help blend all the flavors together.
  4. This dish is ready to serve!
Notes
  1. If you prep your veggies and keep them ready to go in the fridge, it is a very quick and easy meal. For example, I shred my cabbage at the start of the week and take from the big bag as needed. The other veggies take only minutes to prepare.
  2. For a few variations, sometimes I change out arugula for baby spinach and/or baby kale.
  3. If you don't like black beans, you can use navy beans instead for a similar effect.
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