These Quinoa power bowls are full of veggies and are so delicious, it’s a filling plant-based meal using simple whole foods. For this bowl, I use quinoa for the grain because I love how it pairs with all the veggies. I use an herb dressing that is SO good and brings so much flavor to the bowl. Feta cheese helps bring a tanginess and creaminess to it. They have it all: protein, fiber, heart-healthy fats, and so many micronutrients. And you can totally customize the veggies to what you have on hand. This makes a super delicious meal and you can meal prep it and keep it. It is so hearty, filling, and cozy which makes it perfect for the weather.

Happy Cooking!

Servings: 3-4 bowls

Prep Time: 20-30 mins

Cooking Time: 30-40 mins

Total Time: 1-1.5 hours

Ingredients: 

Quinoa:

• 1/2 cup quinoa 

• 3/4 cup water 

• 1/2 tsp salt 

Herb Dressing:

• 1/4 cup olive oil

• 1 tsp balsamic vinegar 

• 1 tsp Tabasco 

• 1/2 tsp maple syrup  

• 1/8 tsp garlic powder

• 1/2 tsp Salt as per taste 

• 1/4 tsp pepper

• 1 tbsp basil Pesto

• 1 tsp chili flakes 

• 1 tbsp Chopped basil leaves

• 1/2 tbsp chopped parsley

Roasted Vegetables:

• 1 small head about 2 cups Broccoli florets

• 1 bell Pepper cut into slices

• 1.5 tbsp Olive oil

• 1/2 tsp Salt 

• 1/2 tsp Pepper

Cajun Chickpeas:

• 1.5-2 cups soaked and boiled or canned Chickpeas

• 1 tbsp Olive oil 

• 1/2 tsp Salt as per taste

• 1/4 tsp Cumin powder

• 1/4 tsp Pepper 

• 1/4 tsp sugar 

• 1/2-1 tbsp Lemon 

• 1.5-2 tsp Cajun seasoning 

Assemble:

• 1/4 cup Crumbled Feta (vegan)

• 1 cup Shredded Carrots 

• About 4 oz baby Spinach or small spinach leaves

• 1/2-3/4 cup Corn kernels

• 1/4 cup dried cranberries; optional

Directions: 

1. Quinoa: Wash quinoa in a mesh strainer.

2. Add water, salt, and quinoa to a saucepan on medium heat and give it a stir and bring it to a boil.

3. Lower heat to low-medium, and let it cook for 15 minutes.

4. Turn off the heat, cover the pan for 18-20 minutes, and then fluff it using a fork. Keep it aside.

5. Roasted Vegetables: Preheat the oven to 380F and line a baking tray with parchment paper or foil.

6. Add the broccoli and papers to the tray along with oil, pepper, and salt. Give it a toss and let it cook in the oven at 380F for 20-25 mins, flipping it midway.

7. Once cooked take out of the oven and keep aside.

8. Herb dressing: In a bowl add oil, chopped herbs, pesto, balsamic vinegar, tabasco, chili flakes, maple syrup, garlic powder, salt, and pepper, and mix it all together. Keep aside.

9. Cajun Chickpeas: In a mixing bowl add chickpeas, cajun seasoning, salt, cumin powder, pepper, sugar, lemon juice, and olive oil and mix it together. Make sure the chickpeas are coated well and keep them aside.

10. Assemble:

    • In a bowl spread spinach as the base. You can use as much or as little as you want.

    • I like to divide all the toppings over the spinach- chickpeas, corn kernels, carrots, roasted veggies and quinoa.

    • Drizzle about 1.5 tbsp of dressing over everything. If you like it heavier n dressing use more.

    • Crumble the feta over everything and top with dried cranberries.

11. You can eat it two ways- mix everything together or have just as.

12. Enjoy this bowl cold or warm and enjoy!

Notes/Tips:

• The dressing lasts well in an airtight container in the fridge for 1-2 weeks.

• You can add cauliflower florets or any other veggies to the roasted veggies too.

• You can use a base of spinach and arugula if you want.

• If you don’t have cajun seasoning use a little bit of paprika, garlic powder, and a pinch of cinnamon instead.

• Don’t overcook the quinoa, it will become mush.

• Use Vegan feta to make this vegan.