Rainbow Veggie Quinoa Bowl

7

PREP TIME

15 min

TOTAL TIME

30 min

Serves

4

Rainbow Veggie Quinoa Bowl

Photo, Erik Putz.

Eat the rainbow with this colourful quinoa veggie bowl, with a tangy yogurt-herb dressing.


Ingredients

  • 1 cup quinoa
  • 4 cups loosely packed mixed salad greens
  • 4 medium hard-boiled eggs , halved
  • 1 cup shredded beets
  • 1 cup shredded carrots
  • 1 apple , thinly sliced
  • 1/4 cup roasted unsalted sunflower seeds , optional

Yogurt-Herb Dressing

  • 1/2 cup Balkan-style plain yogurt
  • 2 tbsp olive oil
  • 1 tbsp white-wine vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 cup chopped mixed herbs , such as parsley, cilantro, chives and basil

Instructions

  • Cook quinoa following package directions, 15 to 17 min. Fluff with fork.
  • Divide quinoa among four bowls. Top each with greens, 1 egg, beets, carrots, apple and sunflower seeds.
  • Dressing: Whisk the yogurt with oil, vinegar, honey, Dijon, salt and mixed herbs.
  • Drizzle dressing over salad to serve.

Kitchen Tip

  • For creamy medium-boiled eggs, lower eggs into a pot of boiling water and cook for 8 min. Drain, then rinse in cold water.

Nutrition (per serving)

  • Calories
  • 389,
  • Protein
  • 15 g,
  • Carbohydrates
  • 47 g,
  • Fat
  • 17 g,
  • Fibre
  • 7 g,
  • Sodium
  • 310 mg.
  • Good source of
  • vitamin B12
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