Do you ever find yourself scrambling to cook your lunch for work? Often times we think, “I’ll just grab something on the way,” not realizing how quickly that can add up to spending $180 and more from eating out for the month.
That is damage on your pockets and your health because more than likely you pulled through the McDonalds drive-thru. Oh the joy of convenience. Don’t get me wrong, I don’t mind a hash brown here and there, but I’ve learned that if I want my body and pockets to be healthy, I need to find quick and easy meals to cook that don’t break the bank.
Queue in the quinoa bowl. This is my go-to meal. The quinoa bowl can be cooked in under 30 minutes, it’s healthy, delicious, and will save you so much money.
Here are 5 yummy quinoa bowl recipes!
Roasted Vegetable Quinoa Bowl
Ingredients
2 small yellow potatoes
2 carrots sliced
5 brussels sprouts cut in half
½ cup of broccoli florets
3 tablespoon olive oil
Dash of salt, pepper, and garlic powder
Directions
Preheat oven to 400 degrees. In a large bowl, add veggies and olive oil, and seasonings. Mix well. Place on a baking sheet and cook for 30 minutes. Serve on quinoa; enjoy with your favorite dressing as an option.
Fiesta Quinoa Bowl
Ingredients
1 can of black beans; cooked and drained (or cook them from scratch)
1 can of corn; cooked and drained (can use fresh or frozen corn)
½ pint of cherry tomatoes; cut in half
¼ red onion
½ avocado sliced
½ cup of salsa
1 tablespoon of olive oil
Directions
In a medium saucepan, add olive oil and red onion and cook for 2-3 minutes. Add inblack beans and corn and cook for 5 minutes or until heated, then add in salsa. Serve on top of quinoa and top with tomatoes, cilantro, and avocado. Drizzle with a cilantro lime dressing.
Spiralized Asian Quinoa Bowl
Ingredients
1 carrot
1 zucchini
½ cup green onions
1 tablespoon of olive oil
1 teaspoon of sesame seeds
4 mushrooms; sliced
Directions
Spiralize the carrot and zucchini. In a medium saucepan, add olive oil, green onions and mushrooms; cook for 2 minutes. Add carrots and zucchini, being sure to mix everything well. Cook for 3 minutes or until the carrots and zucchini have slightly softened. Serve over quinoa or mix together and top with sesame seeds, and a asian vinaigrette, liquid aminos, or your favorite asian dressing.
Mediterranean Quinoa Bowl
Ingredients
1 cucumber, chopped
¼ red onion, chopped
½ pint of cherry tomatoes, cut in half
½ fresh squeezed lemon
¼ cup of sliced olives
Salt and Pepper
3 tablespoons of olive oil.
Directions
In a large bowl, addcucumber, red onion, tomatoes, olives, dash of salt and pepper, fresh squeezed lemon, and olive oil. Mix well and serve over quinoa. Add more lemon juice, salt, and pepper to taste. Also good with hummus.
Kale Quinoa Bowl
Ingredients
1 bunch of kale, de-stemmed and chopped
1 chopped tomato
½ chopped onion
3 tablespoons of olive oil
Directions
In a medium saucepan, add olive oil, tomato, and onion; let cook for 2-3 minutes. Add in kale and cook for another 5 minutes or until slightly soft. Serve over quinoa and top with your favorite sauce or eat alone.
Elissa Mirsky, known to most as Elle, is a published author and former editor-in-chief of Bold Magazine. She believes food shouldn’t be boring and every meal should be fashionably edible. Follow her on Instagram @mylifebeingelle where she is documenting her journey to eat well, live life, and love self.
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