Rainbow Veggie Quinoa Bowl


  • Prep Time15 mins
  • Total Time30 mins
  • Makes4 servings
Rainbow Veggie Quinoa Bowl

Photo, Erik Putz.

Chatelaine Triple Tested

Eat the rainbow with this colourful quinoa veggie bowl, with a tangy yogurt-herb dressing.


  • 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


  • 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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