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Quinoa Power Bowl
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5 from 1 vote

Quinoa Power Bowl

I love quinoa, so I paired it with my favorite power ingredients for a nutrient-dense quinoa power bowl recipe.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Entrees
Cuisine: American
Diet: Vegan
Servings: 4 sevrings
Calories: 623kcal
Author: Kathy Carmichael

Ingredients

Power Bowl Ingredients

  • 2 cups cooked red quinoa 1 cup uncooked
  • 1 cup cooked brown rice ½ cup uncooked brown rice
  • 2 cups cooked brown lentils 3./4 cup uncooked
  • 8 cups organic spinach
  • 15 ounces chickpeas drained (1 can)
  • 1 pint tri-colored tomatoes halved
  • 1 English cucumber cut into thin slices
  • 1 white onion sliced into slivers
  • ½ pound baby bell peppers sliced
  • 2 cups arugula microgreens

Garlic Dressing

  • 2 heads roasted garlic
  • ⅓ cup raw cashews or substitute white beans for a nut-free option
  • 2 Tablespoons lemon juice fresh is best
  • 1 Tablespoon dijon mustard
  • 1 teaspoon capers
  • 1 teaspoon maple syrup or date syrup

Tablespoon apple cider vinegar

  • 1 cup vegetable broth or water for a lower sodium option

Instructions

Quinoa and Brown Rice

  • Cook brown rice and qu9inoa according to package instructions.
  • Combine brown rice and quinoa in a bowl and stir.

Lentils

  • Cook lentils according to package instructions.
  • Or use Trader Joe's steamed brown, cooked lentils.

Garlic Dressing

  • Preheat the oven to 400 °F.
  • Cut the tips off the head, exposing the cloves' ends, so it's easier for you to peel them later.
  • Wrap each head in a piece of aluminum foil.
  • Roast for 35-40 minutes until tender and aromatic.
  • Let it cool and peel.
  • In a blender, combine peeled garlic and all the other ingredients.
  • Blend until smooth.
  • Use room temperature or refrigerate until ready to use.

Preparing the Bowl

  • Gather 4 large bowls.
  • Divide the spinach into 4 bowls around the center of the bowl, making a well in the middle.
  • Add the quinoa/brown rice mixture to the center of the bowl in the well
  • Add a quarter of the cooked lentils
  • Add ¼ of the chickpeas to the bowl
  • Then, divide the cucumbers, tomatoes, bell peppers, onions, and microgreens.
  • Drizzle with the garlic dressing.

Notes

Tips

  1. Cook the brown rice and quinoa ahead of time, serve it cold or reheat it quickly for a quick and easy lunch or dinner.
  2. I used Trader Joe's Steamed brown lentils, which are already cooked. If cooking lentils ahead of time, choose green or brown lentils, as they possess the same texture. Do not use red lentils, as they are less sturdy. 
  3. Use canned chickpeas instead of cooking raw to save additional time preparing the bowl. 
  4. I suggest using organic spinach but choose preferred greens. 
  5. Do not dress spinach or microgreens in advance to prevent sogginess.
  6. Roast the garlic ahead of time, make the dressing, and assemble the ingredients in a blender before making the bowl. 
  7. The garlic dressing is excellent on salads, on top of burgers, or sandwiches. Or, try it on a potato or drizzled overcooked or raw vegetables. It's also a great dip! 

Nutrition

Calories: 623kcal | Carbohydrates: 107g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 370mg | Potassium: 1915mg | Fiber: 25g | Sugar: 18g | Vitamin A: 8663IU | Vitamin C: 121mg | Calcium: 225mg | Iron: 12mg