Yummy and naturally gluten-free, protein and fibre rich, quinoa is a versatile ingredient that elevates Breakfast porridge, Lunch salads and hot quinoa bowls for dinner.

Today we celebrate the quinoa bowl!

Quinoa Bowl Nutrition Facts

Quinoa is a rich protein source and also contains a good amount of fibre, manganese, magnesium, phosphorus and folate, along with an array of other essential micronutrients.

Cooking quinoa in bone broth gives it a delicious flavour and added protein boost. We recommend Planet Paleo Organic Bone Broth Collagen Protein Pure. Bone broth contains easily digestible proteins such as collagen and gelatine, so it’s a great choice for tissue repair and overall fitness.

Other Suggested Quinoa Bowl Toppings

There are so many toppings that work well with this quinoa bowl dressing, and hopefully, some of these ingredients are already in your kitchen.

Here are some ideas for other quinoa bowl toppings:

We added some nectarines or fruit that need to be used up! Don’t hate us, but we love pineapple on anything!

Sliced red cabbage works well with miso tahini dressing and adds a nice crunch. Same story with red pepper and shredded carrots.

Raw nuts such as pistachio add extra crunch and texture

You can use kimchi or sauerkraut for some extra East Asian flavor and still deliver those great probiotics.

Black beans add plenty of fiber and some plant-based protein, but you also go with other types of beans, such as red kidney beans or mung beans. You may also choose lentils.

Sunflower, sesame, or pumpkin seeds can add some extra texture and won’t interrupt the flavor.

Sticking to a vegan theme? Go with baked tofu or tempeh for some more plant-based protein.

Quinoa Bowl with a Tahini Dressing

nabo health

Quinoa Bowl cooked in Bone broth with avocado, tahini and roasted chickpeas

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Prep Time 40 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4 servings

Calories 580 kcal

Equipment

• 1 saucepan

Ingredients

  

Quinoa Base

• 473 ml water
• 2 tbsp Bone broth powder we recommend Planet Paleo
• 240 grams Quinoa uncooked and rinced
• 200 g in season greens we love broccoli or beans
• 200 g canned chickpeas drained and rinsed
• 1 avocado sliced
• 1 handful spring onions chopped
• hemp seeds for topping

Miso Tahini Dressing

• 4 cloves garlic minced
• 3 tbsp tahini
• 3 tbsp Greek yogurt can be fat free/low fat
• 2 tsp maple syrup
• 1 tbsp gluten free Soy Sauce
• 5 tbsp Cold Water

Instructions

 

• Preheat oven to 180 fan and toss the chickpeas in a little olive oil. Line a baking tray with foil and cook for 20mins until crisp. Life out and leave to cool.
• Whilst the chickpeas are cooling in a medium-sized saucepan, prepare the chicken bone broth. Place on medium heat; add 2 cups of warm water and 2 scoops of Chicken Soup Bone Broth Protein. Whisk until combined.
• Rinse quinoa thoroughly in a colander for 2–3 minutes, and place in the saucepan with the bone broth. Heat to high and bring to a boil. Once it reaches a boil, reduce heat and let simmer for 15–20 minutes; fluff with a fork. The quinoa will absorb the broth. Set aside for 10 minutes to allow it to cool. 
• While the quinoa is cooking, blanch the broccoli. Fill a medium saucepan with water and 1 teaspoon sea salt and bring to a boil. Lower the broccoli florets into the boiling water and cook for 2–3 minutes. Broccoli should be bright green and tender-crisp.
• Make an ice bath; fill a medium bowl with cold water and ice. Remove the broccoli from the boiling water and immediately plunge into ice water. When the broccoli is completely cool, drain well.
• Prepare the dressing. In a medium bowl, whisk garlic, tahini, miso paste, maple syrup, soy sauce and sea salt until smooth. Add in cold water, 1 tablespoon at a time until dressing reaches desired consistency.
• Assemble the bowl. Place 1 cup of cooked quinoa in a bowl. Add in chickpeas, avocado, green onion and hemp seeds. Consider additional toppings or substitutes. Top with miso tahini dressing.

Notes

Serving Size 1 bowl (573g) Calories 580, Carbs 78.4 grams, Fibre 24.3 grams, Sugar 8.8 grams, Fat 20.1 grams, Saturated Fat 2.8 grams, Unsaturated Fat 14.4 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Protein 33.2 grams, Sodium 490 milligrams (33% DV)

Keyword bone broth, quinoa