Herbed Veggie Quinoa Bowl

This Herbed Veggie Quinoa Bowl is perfect for lunchtime, dinnertime, and in-between times. Flavored with fresh garlic, onions, and cilantro, it’s hard to believe such a simple recipe could pack so much flavor! Not to mention, it’s ready in minutes (and it’s delicious warm or cold)! {Gluten-free + Vegan}

You know how sometimes a recipe is so simple you can’t believe you love it as much as you do? Well, that’s how I feel about this Herbed Veggie Quinoa Bowl. I mean, okay, so there IS some slicing and dicing involved, but other than that, it’s a simple recipe. And one I come back to on the regular.

I think it’s because the individual flavors complement each other well. I love cilantro, but I don’t eat it by itself. And I love garlic and onions, but, alas, I don’t eat them individually either. I even had a love-meh relationship with quinoa when I first tried it! Originally, I concocted this recipe out of sheer necessity (thank you, family food allergies). But, alas, put all of them together and then throw in some tomatoes, and now you’re talking! Or I’m talking! Or eating! However you put it, this dish is delish.

Speaking of dishes, you may be wondering whether this Herbed Veggie Quinoa Bowl is a main dish or a side dish or what. YES. All of the above. It is definitely main dish-worthy. But I also think it would complement a larger meal and stand in as the resident side dish recipe. However you want to enjoy it is just how it’s meant to be!

So let’s get our quinoa ON!

This Herbed Veggie Quinoa Bowl is

• Gluten-free
• Dairy-free
• Quick and easy to make
• Big on flavor
• Delicious warm or cold

Herbed Veggie Quinoa Bowl ingredients

• Quinoa. Cooked according to package instructions.
• Olive oil. It flavors the quinoa and keeps it from being too sticky, especially once you add the other ingredients.
• Sea salt. Seems obvious, but it complements the earthy quinoa flavor well.
• Fresh garlic. Pressed or minced. One large clove or two smallies will do the trick. But you add as much or as little as you’d like.
• Grape tomatoes. Sliced. You can use other tomatoes if you’d like. Grape and cherry tomatoes work well because they aren’t too watery once they are sliced.
• Red onion. Diced and amounts according to your preference.
• Green onion. Thinly sliced. I add it towards the end so it deepens in colors, softens slightly in flavor, and all without becoming mushy.
• Cilantro. Minced. Like the green onion, I add it right at the end. Deep color, wonderful flavor, and no mush.

Best practices for a delicious, savory flavor

Once the quinoa has absorbed most of the water and starts to look fluffy, then add the garlic, onion, and tomatoes. This way you have all the flavor without feeling like you’re eating straight garlic and onion (unless that’s your jam, in which case, worry not about what I write here). 

Also, I streamline the prep process by getting the quinoa started, and then while it cooks, I go to work on the slicing and dicing. By the time I’m done with all that culinary work, the quinoa is fluffy and ready for the flavors!

As for the tomatoes, eating them fresh on the regular bothers my gums. But I’ve found adding them to warm foods seems to neutralize their acidity. If you have the same problem, then add your tomatoes while the quinoa is still warm and see if that works for you!

Quinoa, quinoa, and MORE quinoa!

If you love quinoa, or maybe you’re still trying to give it a chance, then introduce your tastebuds to these delicious recipes! Some sweet, some savory, and all YUMMO!

• Spicy Quinoa-Stuffed Peppers
• Avocado Quinoa Salad
• Cinnamon Quinoa Breakfast Bowls
• Cinnamon Apple Quinoa

If you haven’t jumped on the quinoa bandwagon just yet, then may I suggest Herbed Veggie Quinoa Bowl as your first attempt? Tailor it to whatever flavors you prefer because it’s super forgiving and easy to make.

Spiriteds, be well and stay wild. I’m glad you’re here! ❤️

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