Quinoa Power Bowls (vegan & gluten-free)
For a quick and healthy dinner, try these superfood Quinoa Power Bowls. Featuring blueberries, mango, spinach and edamame, they pack a nutritional punch!
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp lemon juice
- ½ tsp lemon zest (optional)
- 1 tbsp apple cider vinegar
- 6 tbsp olive oil
- Sea salt & black pepper to taste
- ¾ cup uncooked quinoa
- 1 packed cup baby spinach
- ⅔ cup fresh blueberries
- ⅔ cup cucumber, cut into 1cm cubes
- ½ cup cooked and shelled edamame beans
- ½ cup shredded beet
- ⅔ cup mango, cut into 1cm cubes
- ½ cup toasted almonds
Instructions
- 1
Prepare all ingredients as instructed above.
- 2
To make the vinaigrette, add all ingredients to a mason or jam jar with a lid. Screw the lid on tightly and shake vigorously for 10 seconds. Set aside.
- 3
Add the quinoa to a saucepan and cover in twice its volume of boiling water. Bring the pan to the boil, reduce the heat and simmer for 10 minutes with the lid on.
- 4
Remove the pan from the heat but leave the lid on for a further 10 minutes (this will allow the quinoa to soak up any excess liquid and fluff up). Drain any water that hasn’t been absorbed from the pan.
- 5
Add the quinoa, spinach, cucumber, edamame, beet, mango and blueberries to a large mixing bowl and toss the mixture using salad tongs or servers.
- 6
Divide between two large bowls and scatter with the toasted almonds.
- 7
Drizzle vinaigrette over each bowl and enjoy.