@thedinnershift on Instagram
Green Quinoa Bowls with Basil Vinaigrette

Green Quinoa Bowls with Basil Vinaigrette

10 MIN

There is something so satisfying about a bunch of food in bowls (unless you have an aversion to foods touching, then this one is a problem). This Green Quinoa Bowl is totally customizable to whatever raw or cooked vegetables you have on hand. The tangy basil vinaigrette is the star that ties it altogether.

  • Cooked quinoa (or brown rice)
  • Chopped kale or chard, raw or lightly sautéed
  • Assorted steamed or roasted green vegetables, like broccoli and green beans
  • Canned garbanzo or white beans, drained and rinsed
  • Frozen peas, thawed
  • Hard-boiled eggs, halved
  • Sliced avocado

For the vinaigrette:

  • 1 cup packed basil leaves
  • 1 garlic clove, peeled
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 2-3 teaspoons lemon juice
  • 1-2 tablespoons red wine vinegar
  • 1/3 cup olive oil (or more for less tang)

Arrange all food in a bowl, however you like. Top with vinaigrette!

To make vinaigrette: Combine all ingredients in a high-powered blender and blend until smooth. Add more olive oil for less tang.

Meal Prep Tips

This comes together in 5 minutes with pre-prepped ingredients. Having simple, cooked ingredients on hand makes for quick and easy meals during the week. The vinaigrette will keep for up to 3 days in the fridge.

Did you try this recipe? Please rate it:

Leave a Reply

Your email address will not be published. Required fields are marked *