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}


  • 1 cup uncooked quinoa
  • 2 cups water
  • 2 tablespoons olive oil
  • 1/81/4 teaspoon sea salt
  • 1 clove garlic, pressed
  • 1 cup grape tomatoes, sliced
  • 1/2 cup red onion, diced
  • 1/2 cup green onion, sliced
  • 1/4 cup cilantro, minced


  1. Cook quinoa according to package directions. To end up with two cooked cups, most recipes call for one cup of uncooked quinoa prepared in two cups of water. Stir in olive oil and the sea salt.
  2. While the quinoa is cooking, press the garlic, slice the tomatoes, dice the red onions, slice the green onions, and mince the cilantro. Set aside. 
  3. Once the quinoa has gotten fluffy and is close to fully cooked, stir in the garlic, tomatoes, and onions. When the quinoa is cooked through, then remove the saucepan from the heat, place the saucepan on a trivet, stir in the cilantro, and let the quinoa cool enough to eat. If the quinoa is a little sticky, then fluff it with a fork prior to serving.
  4. Enjoy warm or cold. Refrigerate leftovers and consume within about 2-3 days.


  • One cup quinoa prepared in two cups of water usually equals two cups quinoa. Check your quinoa package’s instructions for ratios. You’ll want to end up with two cups cooked quinoa.
  • Adjust garlic and onion quantities as desired.