Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Rustic Quinoa Bowl - Vegan
Rini
Quinoa bowl made with sprouted tri-colored quinoa and fresh veggies.
5
from
2
votes
Print Recipe
Pin Recipe
Save
Saved!
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course
Lunch
Cuisine
American
Servings
3
people
Calories
393
kcal
Ingredients
1x
2x
3x
1
Tbsp
Extra Virgin Olive Oil
¼
cup
Pearl Onions
Halved
1
tsp
Garlic
crushed
2
cups
Mushrooms, brown
sliced
1
cup
truRoots Sprouted Quinoa Trio
3¼
cups
Water
1½
tsp
Salt
1
Tbsp
Oregano, dried
1
Tbsp
Parsley, dried
1
Tbsp
Nutritional Yeast
optional
2
cups
Baby Kale
loosely packed
¼
cup
Sun-dried Tomatoes
sliced
2
Tbsp
Capers
¼
cup
Walnuts
roughly chopped
1
Tbsp
Lime Juice
1
Tbsp
Parsley, fresh
For Garnish, optional
Instructions
In a pan, add the oil and heat it for 30 seconds on medium heat
Add the onions and garlic. Let them soften
Add the mushrooms and cook until they are soft about 5-7 minutes
Add the TruRoots Sprouted Quinoa trio and the water
Add all the other ingredients except the walnut, lime juice and fresh parsley
Cover the lid and cook for 12 minutes until all the water has dissipated
Remove the lid and add the lime juice, walnuts and parsley
Serve immediately with Pita bread or put it into meal prep bowls to eat later in the week
Video
Nutrition
Serving:
3
cups
Calories:
393
kcal
Carbohydrates:
52
g
Protein:
16
g
Fat:
15
g
Saturated Fat:
1
g
Sodium:
1384
mg
Potassium:
1184
mg
Fiber:
8
g
Sugar:
5
g
Vitamin A:
4675
IU
Vitamin C:
62.7
mg
Calcium:
154
mg
Iron:
5.7
mg
Keyword
sprouted quinoa recipe, vegan quinoa recipes
Tried this recipe?
Let us know
how it was!