Fresh Vegetable Quinoa Bowl

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Fresh Vegetable Quinoa BowlRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Making stock has never been easier, thanks to the slow cooker. You can also use unsalted chicken stock as a substitute. (Note: You can make the stock overnight after enjoying Dinners 1 and 2. Strip herb leaves, and prep all vegetables for the week, using trimmings in stock.)

Serves 4 (serving size: about 1/2 cup quinoa, 1 1/2 cups chicken mixture, and 2 lime wedges)


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6 cups water
1/2 cup coarsely chopped flat-leaf parsley stems
6 garlic cloves
6 thyme sprigs
3 medium carrots (about 7 ounces), cut into 1-inch pieces
1 medium red onion, cut into wedges
1/2 (1-ounce) package fresh sage
1 1/2 cups uncooked quinoa, rinsed and drained
1 tablespoon olive oil
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1 medium red bell pepper, chopped
1/2 medium red onion, finely chopped
1 large zucchini, chopped
1 (6-ounce) package fresh baby spinach
1 lime, cut into 8 wedges


Hands-on: 20 Minutes
Total: 8 Hours, 37 Minutes

1. Place first 8 ingredients in a 6-quart slow cooker. Cover and cook on HIGH 8 hours. Drain in a colander over a bowl; discard solids.

2. Bring 2 1/2 cups stock to a boil in a small saucepan (reserve remaining stock for Dinners 4 and 5). Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Reserve 1 1/2 cups cooked quinoa for Dinner 4.

3. Heat a large skillet over medium-high heat. Add oil; swirl. Add thyme leaves, salt, bell pepper, and chopped onion; sauté 3 minutes. Add zucchini; sauté 2 minutes. Add spinach and chicken; cover and cook 2 minutes. Toss to combine. Divide quinoa among 4 bowls; top with chicken mixture. Serve with lime wedges.

Created date

September 2015

Nutritional Information

Calories 434
Fat 12.4 g
Satfat 2.1 g
Monofat 5.7 g
Polyfat 3 g
Protein 38 g
Carbohydrate 43 g
Fiber 8 g
Cholesterol 92 mg
Iron 6 mg
Sodium 669 mg
Calcium 110 mg