This vibrant Rainbow Vegetable Quinoa Bowl is packed with a variety of nutrients from a colorful array of fresh vegetables, served over hearty quinoa and drizzled with a tangy balsamic vinaigrette. Perfect for a nourishing meal, this dish offers a delightful mix of flavors, textures, and health-boosting ingredients in every bite. Ideal for lunch or dinner, it's as beautiful as it is nutritious.
Prep Time 30 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Asian
Servings 2
Calories 450 kcal
- 1 cup quinoa cooked
- 1/2 cup beets roasted and diced
- 1/2 cup carrots grated
- 1/2 cup red cabbage shredded
- 1/2 cup cucumber diced
- 1/4 cup sunflower seeds
- For the dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon mustard
- Salt and pepper to taste
Cook quinoa according to package instructions.
Assemble the bowls by arranging quinoa, beets, carrots, cabbage, and cucumber.
In a small bowl, whisk together balsamic vinegar, olive oil, mustard, salt, and pepper.
Drizzle the dressing over the bowls, sprinkle with sunflower seeds, and serve.
Keyword buddha bowl, quinoa, vegan recipe