Lunch · 20 min

Quinoa Rainbow Bowl

If you like quinoa, you’ll love this lunch — 20 minutes from craving to table. At 477 calories and 24g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3/4 cup cooked Quinoa
• 1/2 cup Edamame
• 1 cup Purple cabbage
• 1 Carrot
• 2 tbsp Peanut sauce

Steps

1. If your quinoa is not already cooked, rinse 1/4 cup dry quinoa under cold water to remove its natural bitter coating, then simmer in 1/2 cup of water for 15 minutes until the little tails unfurl. You need 3/4 cup cooked.
2. Fluff the cooked quinoa with a fork and spread it in a wide bowl as your base.
3. Thinly slice 1 cup of purple cabbage and shred 1 carrot into ribbons with a vegetable peeler — thin cuts make raw vegetables easier to eat and prettier on the plate.
4. If your 1/2 cup of edamame is frozen, run it under hot water for 1 minute and drain well.
5. Arrange the cabbage, carrot, and edamame in neat sections over the quinoa so the colors show.
6. Warm 2 tablespoons of peanut sauce for 10 seconds in the microwave so it pours easily, then spoon it over the bowl.
7. Toss everything together at the table and taste — add a squeeze of lime or a pinch of salt if anything tastes flat.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes