It’s a quinoa based rainbow veggie vegan bowl that colorful and nutritious and topped with a rich and creamy ginger-tahini drizzle! It’s a meal that’s easy to make and easy to customize, just as perfect for a quick weeknight meal as it is to wow your dinner party guests.
A rainbow a day keeps the doctor away I say! And if I’m gonna eat a bowl of veggies…. it may as well be rainbow style.
Why this Recipe Works:
- Proper cooking techniques result in tender, fluffy quinoa instead of a mushy mess!
- The tahini drizzle comes together quickly with minimal effort.
- It’s a meal made for improvisation and customization, based on what you have on hand and whatcha like!
- A mix of sautéed and raw veggies, along with the rich and creamy drizzle, results in a range of textures and layered flavors for no more boring bowls!
There’s a rainbowlicious party going on in this bowl with all sorts of flavors and textures!
Why I love Quinoa
Although quinoa looks like a grain, it’s actually a seed. A nutritious packed seed! Unlike most grains, it’s a complete protein too! Let me list some of the reason I love this super food:
- Easy to digest.
- Rich in fiber & iron
- Complete protein
- Quick Cooking
- Gluten-free
- Mild, nutty easy-to-love flavor
- Healthy and delicious to eat and easy to make… need I really keep saying more?!
Are ya stoked to get your quinoa game on yet?!
How to Make this Recipe:
Here’s the blueprint and I’ll walk you through my version below too:
Base ingredient: quinoa
Blueprint: Add a variety of toppings. Raw, roasted, sliced, diced, steamed and sautéed veggies and greens. If you have other fav veggies that ya wanna add… go for it I say! Mix n’match and play!
My version: cook quinoa, sauté chard, thinly slice raw beets, carrots and radishes. Make drizzle. Top cooked quinoa with greens and veggies and the non-negotiable drizzle. Enjoy!
It’s a drizzle that can keeps on giving. It’s versatile so make it once it use it on so very many dishes!
Cooks Tips:
- Rinse Quinoa! Give it a quick rinse under cool running water to get rid of its natural coating than can cause a bitter taste.
- Use a fine mesh strainer to rinse! Anything bigger and the quinoa will fall straight through.
- Season Cooking liquid! It’s the difference between bland quinoa and I-just-wanna-eat-more quinoa.
- Be patient when cooking the quinoa. Cover that pot and keep it covered. Don’t keep checking on it or it will cook unevenly.
- Let quinoa steam in the pot! This step is crucial to the cooking process.
- When possible, buy organic veggies!
- Drizzle is non negotiable! It will thicken in the fridge, just add water as needed to thin it out.
- Ginger-tahini drizzle can be stored up to 1 week in the fridge.
- To make this bowl ahead, store all components separately (quinoa, veggies and drizzle).
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let’s make waves in the kitchen!
Veggie Rainbow Quinoa Bowl with with Ginger Tahini Drizzle
Ingredients
For the Veggie Quinoa Bowl
- 1.5 cups quinoa rinsed
- 1 bunch chard washed, ribs and stems removed cut roughly inch wide pieces
- 1 bunch carrots cut into roughly inch wide pieces
- 2 small beets thinly sliced
- 2 radishes thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- pepper to taste
- flaky sea salt to taste
- 1 tablespoon za'atar (optional)
For the Ginger-Tahini Drizzle
- 4 tablespoons tahini
- 2 tablespoons ginger minced
- 2 tablespoons tamari
- 1 tablespoons honey raw
- zest & juice 1-2 lemons
- 1 garlic clove crushed
- 1 teaspoon kosher salt add more to taste
- black pepper to taste
- ice water as needed
Instructions
- Combine quinoa, salt and 2 cups water in a small saucepan. Bring to a boil, stir, reduce heat to low, cover, and cook for 10 minutes. Shut off heat and let steam while covered, about 10 minutes longer.
- Blend all ginger-tahini drizzle ingredients in a blender until smooth. Add water as needed until desired consistency is reached. Add salt and pepper to taste. Set aside.
- Heat oil in a large skillet over medium heat. Add chard, season with satt and pepper, and cook, stirring often until wilted, about 4 minutes. Set aside.
- To serve, place quinoa in a serving bowl, top with the chard and all the sliced veggies. Sprinkle with za’atar (if using) and drizzle with ginger-tahini sauce. Enjoy!
Notes
- Rinse Quinoa! Give it a quick rinse under cool running water to get rid of its natural coating than can cause a bitter taste.
- Use a fine mesh strainer to rinse! Anything bigger and the quinoa will fall straight through.
- Season Cooking liquid! It’s the difference between bland quinoa and I-just-wanna-eat-more quinoa.
- Be patient when cooking the quinoa. Cover that pot and keep it covered. Don’t keep checking on it or it will cook unevenly.
- Let quinoa steam in the pot! This step is crucial to the cooking process.
- When possible, buy organic veggies!
- Drizzle is non negotiable! It will thicken in the fridge, just add water as needed to thin it out.
- Ginger-tahini drizzle can be stored up to 1 week in the fridge.
- To make this bowl ahead, store all components separately (quinoa, veggies and drizzle).
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