Nana Beth's Hearty Vegetable Quinoa Bowl
This vegetable quinoa bowl has been a quiet favorite in my kitchen for as long as I can remember. I used to make it on bright Saturday afternoons when the children would come tumbling in from the yard, mouths full of questions and cheeks still warm from the sun. It was never fancy. It was simply honest, warm food that wrapped them up like a blanket and sent them back into the day with full bellies and fuller hearts. Over the years I added little bits here and there a spoon of lemon here, a handful of toasted seeds there and every change felt like a new stitch in a well-loved quilt. When my grandchildren began to ask for it by name I knew I had something that would travel with our family down the generations. That small, steady pleasure of seeing them pause, take a bite, and smile is what keeps me making it. This bowl is the one I turn to when someone needs comfort or when I want to offer something nourishing and gentle. It is filled with bright vegetables, tender quinoa, and a simple dressing that ties everything together. It holds warmth without heaviness and flavor without fuss. You can make it in a hurry or take your time and make it tender with care. Either way your family will know you made it with love. So come in, dear. Put on the kettle if you like and let us get comfortable. There is nothing to prove here. This recipe is forgiving and kind. I will walk you through every step as if we were standing side by side at my worn wooden counter sharing a cup of tea and a quiet smile.
Ingredients
- 1 cup Quinoa, rinsed
- 2 cups Vegetable broth or water
- 2 tbsp Extra virgin olive oil
- 1 each Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 medium Carrots, diced
- 1 each Red bell pepper, diced
- 1 medium Zucchini, diced
- 2 cups Broccoli florets
- 1 cup Cherry tomatoes, halved
- 1 (15 oz) can Cooked or canned chickpeas, drained and rinsed
- 3 cups Baby spinach or mixed greens
- 1/2 cup Feta cheese, crumbled
- 2 tbsp Lemon juice, freshly squeezed
- 1 tsp Honey or maple syrup
- 1 tsp Dijon mustard
- 1 tsp Ground cumin
- 1/2 tsp Smoked paprika
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 cup Fresh parsley, chopped
- 1/4 cup Toasted pumpkin seeds or sunflower seeds
Instructions
Let's begin with the quinoa. Rinse it in a fine mesh sieve under cold water until the water runs clear. This removes any bitterness and helps it cook up light and fluffy.
In a medium saucepan bring the 2 cups of vegetable broth or water to a gentle boil. Add the rinsed quinoa, give it a quick stir, turn the heat low, cover, and let it simmer for 15 minutes. After that, turn off the heat and let it rest covered for 5 minutes. Fluff with a fork and set aside. You'll see the little spirals when it's done and it will smell softly nutty.
While the quinoa is resting, warm a large skillet over medium heat and add 1 tablespoon of the olive oil. Add the chopped onion and a pinch of salt. Sauté until the onion is translucent and smelling sweet. Oh, that smell will make your kitchen feel like a hug.
Add the minced garlic, diced carrots, and diced red bell pepper. Cook, stirring gently, until the carrots begin to soften and the peppers release a little of their sweetness. If your skillet starts to stick add a splash of water. There is no need to hurry.
Push the vegetables to the side and add the remaining 1 tablespoon of olive oil. Add the diced zucchini and broccoli florets and sauté until bright in color and just tender. You're looking for a tender crisp texture that still has a bit of bite. Taste a pea sized piece if you like. That little crunch tells you it is happy.
Stir in the drained chickpeas and cherry tomatoes and heat through for a couple minutes. Season with cumin, smoked paprika, salt, and pepper. Keep that spoon moving gently and you will notice the colors deepen and mingle beautifully.
Now for the dressing. In a small bowl whisk together the lemon juice, honey or maple syrup, Dijon mustard, and a pinch of salt and pepper. Drizzle in a tablespoon of olive oil while whisking until it comes together. Give it a quick taste and adjust with a little more lemon or a touch more sweetness if you like. It should be bright and cheerful.
Combine the fluffed quinoa and the sautéed vegetables in a large bowl. Add the baby spinach and toss gently while the quinoa is still warm so the spinach wilts slightly. Pour over the dressing and fold everything together with care. Your bowl should look like a lovely patchwork of colors.
Spoon the quinoa and veggies into bowls. Scatter the crumbled feta if using, sprinkle with the chopped parsley and toasted seeds. Take a breath and notice the aroma. Oh, my goodness, your kitchen should be smelling just heavenly right about now.
Serve warm or at room temperature. If you have leftovers keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold for a bright, satisfying lunch the next day.
Cooking Tips
- 💡Nana's Little Note 1: If your quinoa seems a bit wet after cooking, let it sit uncovered for a few minutes to let steam escape. Fluffing with a fork helps it become light.
- 💡Nana's Little Note 2: Swap vegetables to what you have on hand. Sweet potato, peas, or blanched green beans work wonderfully. This recipe is very forgiving.
- 💡Nana's Little Note 3: If you want extra protein, fold in an extra drained can of chickpeas or a cup of cooked lentils. If you like it creamy, a spoonful of plain yogurt stirred into the dressing is a delight.
- 💡Nana's Little Note 4: Toast your seeds in a dry skillet for a few minutes until they pop and smell nutty. It takes a tiny moment but it lifts the whole dish.
Nutritional Information
Per serving
May this bowl warm more than your belly. May it be a small ritual you return to when you want comfort, when you want to feed someone you love, or when you want to make a memory. Be gentle with yourself, and enjoy every shared bite. You can do this, my dear. I know you can.
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