Quinoa Power Bowls
(vegan & gluten-free)

Sep. 26, 2019

Quinoa Power Bowls

Ingredients (serves 2):


Lemon Vinaigrette



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. 

After 10 minutes, 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.

Recipe by Vancouver with Love.