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Overhead image of Quinoa Power Bowls, showing two grey bowls with quinoa, bright-coloured vegetables, fruit and toasted nuts in them, on a beige linen napkin accompanied by spinach leaves, quinoa, a lemon wedge and bright yellow vinaigrette.
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5 from 2 votes

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 Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Main Course, Salad
Cuisine: gluten-free, healthy, vegan, vegetarian
Servings: 2 people
Author: Elizabeth Emery

Ingredients

Lemon Vinaigrette

  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest (optional)
  • 1 tbsp apple cider vinegar
  • 6 tbsp olive oil
  • Sea salt & black pepper to taste

Bowls

  • 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

  • Prepare all ingredients as instructed above.
  • 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.
  • 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.
  • 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.
  • Add the quinoa, spinach, cucumber, edamame, beet, mango and blueberries to a large mixing bowl and toss the mixture using salad tongs or servers.
  • Divide between two large bowls and scatter with the toasted almonds.
  • Drizzle vinaigrette over each bowl and enjoy.

Notes

The quinoa/veggie/fruit mix keeps well if stored in a sealed container in the fridge for several days.
If you're planning on taking this salad as a packed lunch however, ensure you keep the dressing separate and only add it to the bowls when you're ready to eat. If you add it beforehand you'll end up with a very soggy lunch!
You're welcome to use a grain other than quinoa for these bowls if you prefer. Brown rice, millet and buckwheat noodles all work really well as alternatives. Just be aware that the protein content of the bowls won't be as high if you aren't using quinoa. Enjoy!