This post is a paid partnership with Valley Select Foods. All views and opinions expressed are my own.
There’s something so satisfying about Quinoa Power Bowls, whatever the time of year. Whether you’re after a hearty, filling meal, or a dish that combines delicious sweet and savoury flavours, these quick bowls pack a nutritious punch. I’ve been making them non-stop for dinners lately and I love them! They’re protein-heavy due to the quinoa, as well as edamame beans and toasted almonds. These bowls are also superfood-rich, with spinach and Valley Select Foods blueberries giving them a boost. It’s the combination of colours however that’s my favourite part of these Quinoa Power Bowls. Fresh mango, spinach, beets, toasted almonds and blueberries combine to ensure you’re eating a wholesome rainbow. I don’t know about you, but I love nothing more than eating a huge mix of vibrant colours!
This simple weeknight meal is quick to make and a delight to eat. It’s a satisfying mix of textures: crunchy, soft, smooth and chewy. Combined with a delicate lemon vinaigrette, it’s the perfect way to ensure you’re eating all your greens, as well as your pinks, blues and yellows!
The Recipe: Quinoa Power Bowls
I love making these power bowls for quick dinners or work meals. In fact, I usually make double the quantity so that I have plenty of leftovers for lunches! 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!
Quinoa Power Bowls (vegan & gluten-free)
- 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
- 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.