Quinoa and Spinach Bowl

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Ingredients

Adjust Servings:
1 cup uncooked Quinoa
2 handfuls Spinach
1 Avocado
0.5 cup, chopped Watermelon Radish
8 slices Pickled Beets
1 Green Onion
Simple Dressing
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Apple Cider Vinegar
Optional Toppings
0.5 teaspoon Maldon Sea Salt Flakes
0.25 teaspoon Ground Black Pepper
2 teaspoons Pumpkin Seeds

Quinoa and Spinach Bowl

  • 30 minutes
  • Serves 2
  • Easy

Ingredients

  • Simple Dressing

  • Optional Toppings

Directions

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Colorful and nutritious quinoa and spinach bowl.

It’s time to ‘eat the rainbow’. No, not the Skittles commercial! Eat the rainbow as in adding lots of colors to your plate to get lots of vitamins and nutrients!

This quinoa and spinach bowl is all about adding vibrant colors, superfoods, and lots of flavor.

This isn’t really a recipe per se but more of a guide to build your quinoa and spinach bowl with whatever vegetables you have at home.

I love adding avocado for it’s creaminess and healthy fats, watermelon radish for the bright color and crunch and the pickled beets for sweetness and acidity.

Adding a bit of onion flavor to a salad is always a great idea and green onion is subtle.

Let’s talk about these ingredients a bit more. Quinoa as we all know is a superfood, it is high in protein and fiber among many other things.

I’m a huge believer in eating your greens, whether it’s kale, spinach, or any other type of DLG (dark leafy green). Beauty starts from the inside out and eating greens is a big part of that.

Lastly, apple cider vinegar. This is an item everyone should keep in the fridge.

Apple cider vinegar is made by fermenting the sugars from apples and has great health benefits including lowering blood sugar levels and aiding with weight loss! The best kind out there is the organic raw, unfiltered, and unpasteurized kind by Bragg.

Steps

1
Done

Cook The Quinoa

Most package directions say to rinse your quinoa first.

I usually tend to skip that step but feel free to rinse 1 cup of uncooked quinoa before adding it to your pot with 2 cups water, 1/2 teaspoon of salt and 1 teaspoon of coconut oil or olive oil.

Cover your pot then turn the heat to high.

Once it starts to boil, lower the heat to medium-low and allow it to cook for 10-15 minutes or until all of the water has been absorbed.

Once the quinoa is done cooking, fluff the quinoa using a fork and set aside to cool.

2
Done

Prep Your Vegetables and Make The Dressing

If needed, wash your spinach. I do not buy packaged spinach but rather the full bunch which tends to have a lot of dirt and sand.

To properly wash your greens, fill a large bowl with cold water and add a small splash of apple cider vinegar.

Gently wash your spinach in the bowl and leave it in the water for about a minute then rinse and dry.

Next, cut your avocado lengthwise, carefully remove the pit then cut slits and scoop out the avocado using a spoon.

If you are using a watermelon radish, wash and peel the skin then chop into thin strips. If you are using regular radishes, simply wash and cut them.

Wash your green onion then cut into thin slices at a diagonal, discard the ends.

To make the simple dressing, simply combine the apple cider vinegar and the olive oil using a whisk or fork.

3
Done

Build Your Bowls

To build your bowls, start with some of the quinoa then add the spinach leaves, pickled beets, the chopped radish and avocado.

Next, add the sliced green onions then drizzle with 1 tablespoon of the simple dressing per bowl.

Lastly, sprinkle with some sea salt and ground black pepper.

I also recommend adding some type of seed like pumpkin, sunflower or hemp seeds.

Seeds will keep you feeling fuller longer while also supplying significant amounts of vitamin E, magnesium and more.

I recommend getting raw, un-roasted and unsalted to keep the nutritional value high and the sodium low.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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18 Comments Hide Comments

Great recipe that has so many possibilities. Love how this is a “guide” to how we can build our own bowls depending on what suits.

I love quinoa bowls and eat them most days for lunch. I’m always looking for new ways to mix them up – love the pickled beets on this one!

What a colourful bowl! What a coincidence – we just had quinoa salad for dinner last night and leftover for my lunch. I love beets and avocado and I will add those next time!

Aren’t watermelon radishes so pretty? I love that ACV, too, and what you mention about it. Definitely a superfood that’s great for lovely salads.

What a fabulous bowl ! Healthy, easy, colorful, and gorgeous looking. So perfect for summer and warmer months. Totally going to make it this weekend !

Colourful and so many textures too! Yes I also love those pickled beets and can just taste them!! Super guidelines.. May need to get into making ‘bowls’ for lunch too!

I bet that apple cider vinegar gives the dish just enough bite! Everything looks beautiful and so fresh too!

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