Quinoa Bowls

If you are looking for versatility than these quinoa bowls are your answer.  I’m going to give you the perfect “base” ingredients and from there you can top them with just about anything you like or need use up out of your fridge.  These quinoa bowls are perfect for families who have different tastes.  Each person can add their own ingredients and customize their own bowl.  Isn’t it more fun when you can choose your toppings?


The base of these quinoa bowls are:

Quinoa (okay, maybe that’s stating the obvious)

Greens sauteed with garlic

Creamy black beans

From there I chose to top my quinoa bowls with oven roasted vegetables (I chose butternut squash, carrots, onions and mushrooms).  Don’t have enough time to roast the vegetables?  Throw some in a saute pan and call it a day – it’s all about doing whatever works for you.  I roasted the big batch in the picture above on a Sunday night and used the vegetables all week long in various dishes.

In addition to the vegetables I added avocado, raw sunflower seeds for some added crunch (completely optional) and finally this amazing homemade hot sauce.  Now, the hot sauce is adds some cooking prep time to this meal, but you make it ahead of the time and keep it on hand for all kinds of dishes: tacos, soup, eggs – any dish that you would normally add hot sauce too.  It’s truly delicious, you won’t regret it




These quinoa bowls would also be delicious with leftover chicken, steak, or shrimp.  You could add ground beef or turkey, taco seasonings and salsa.  The sky is the limit!

This is a great way to mix up your routine and eat delicious, healthy ingredients that feel indulgent.  It’s a great alternative to a salad or soup.  These quinoa bowls are filing, savory and best of all?  All of the ingredients keep very well in the fridge so you cook ahead of time, reheat the leftover, or have lunch on stand by all week!




For the greens:

  • 6 cups of greens: any combination will do – spinach, baby kale, swiss chard
  • 1 tblspn olive oil
  • 2 garlic cloves pressed or finely chopped

For the vegetables: (Feel free to use any combination or amount that you like)

  • 6 small to medium carrots, chopped into two inch pieces
  • 8 oz mushrooms cut in half
  • 2 cups of broccoli/cauliflower or a combination, cut into florets
  • 4 cups cubed butternut squash (2 medium or 1 large squash)
  • 1 large onion, chopped into one inch pieces
  • 3 tblspns olive oil

For the black beans:

  • 2 cans of black beans, rinsed and drained
  • 3/4 tspn dried oregano
  • 3/4 cup vegetable (or chicken) broth
  • 1 tblspn apple cider vinegar
  • Additional 1/4-1/2 cup vegetable broth to be added after beans have cooked

Cooked quinoa – I recommend 2 cups for 3-4 people

Don’t forget the hot sauce here


  1. Preheat your oven to 350 degrees.  Wash and chop all of your vegetables and place on a baking sheet.  Pour olive oil over the vegetables, mix it all together and then spread the vegetables out into an even layer.  Season with salt and pepper.  Bake in the over for 2 hours, stopping to stir the vegetables every half hour.
  2. After the vegetables have baked for about 1.5 hours, you should begin prepping your other toppings: Cook your quinoa according the package directions.  It will keep warm in the pot until you are ready to serve.
  3. in a the bottom of a large saute pan, add one half of a can of beans.  With the back of a fork, mash the beans.  This will help to thicken the beans and make them more creamy.  Next add the oregano, vegetable broth and vinegar.  Cook over medium heat until hot and the broth has thickened.  I elected to add another 1/4-1/2 cup of broth once the beans were finished cooking to make them more saucy and I would recommend you do the same.  Add salt and pepper to taste.  Transfer beans to a serving bowl, rinse the saute pan and reuse it next to make your greens.
  4. For the greens, pour the olive oil in the bottom of the saute pan.  Add 4 of the 6 cups of greens and cook over medium heat until wilted.  Add the garlic remaining 2 cups of greens.  Cook until the garlic is fragrant, being careful not to burn and the greens are wilted.  Add salt and pepper to taste
  5. Fill the bottom of your bowl with quinoa, add your toppings and enjoy!


  • Don’t forget to add other fun toppings like avocado, salsa, hot sauce, seeds, jalapenos and more!
  • If your making homemade hot sauce (which you really should) I would recommend doing that ahead of time, even the day or night before.  If making it at the same time, I would recommend doing it as step one before putting your vegetables in the oven.

1 Comment

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