Rainbow Veggie Quinoa Bowl
33
- Prep Time15 min
- Total Time30 min
- Makes4 servings
Photo, Erik Putz.
Eat the rainbow with this colourful quinoa veggie bowl, with a tangy yogurt-herb dressing.
Ingredients
1 cup quinoa
4 cups loosely packed mixed salad greens
4 medium hard-boiled eggs, halved
1 cup shredded beets
1 cup shredded carrots
1 apple, thinly sliced
1/4 cup roasted unsalted sunflower seeds, optional
Yogurt-Herb Dressing
1/2 cup Balkan-style plain yogurt
2 tbsp olive oil
1 tbsp white-wine vinegar
1 tbsp honey
1 tsp Dijon mustard
1/4 tsp salt
1/4 cup chopped mixed herbs, such as parsley, cilantro, chives and basil
Instructions
Cook quinoa following package directions, 15 to 17 min. Fluff with fork.
Divide quinoa among four bowls. Top each with greens, 1 egg, beets, carrots, apple and sunflower seeds.
Dressing: Whisk the yogurt with oil, vinegar, honey, Dijon, salt and mixed herbs.
Drizzle dressing over salad to serve.
Kitchen Tip
- For creamy medium-boiled eggs, lower eggs into a pot of boiling water and cook for 8 min. Drain, then rinse in cold water.
Nutrition (per serving)
Calories 389, Protein 15g, Carbohydrates 47g, Fat 17g, Fibre 7g, Sodium 310mg.
Good source of vitamin B12.
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