These wholesome quinoa bowls take advantage of those fresh spring vegetables. Fresh green peas and spring onions mingle in a bowl full of nutrient-rich quinoa perked up with sun-dried tomatoes and crunchy toasted hazelnuts.
How To Make This Recipe
If you can cook rice, you can cook quinoa. Unlike rice, however, quinoa seeds are thinly coated with a bitter substance called saponin. As a result, we recommend washing quinoa before preparing it. To do this, run fresh tap water over quinoa in a sieve until all the seeds have been thoroughly rinsed.
Prepare Quinoa
Once you’ve rinsed your quinoa, you can choose to quickly toast it in a medium saucepan over medium heat for a little extra flavor and texture. Truth be told, we often skip this step in favor of having a quick lunch. Because we haven’t soaked this quinoa, we will need a little extra water for this recipe. Use about 2 cups of water and add a generous pinch of salt to the pot.
Bring to a boil, then reduce to a low simmer. Cover your quinoa with a tight-fitting lid, and simmer on low for 15 minutes or until the liquid has been completely absorbed. Remove your saucepan from heat and let the cooked quinoa sit in the pot for about 15 minutes before removing the lid. Fluff the quinoa by gently raking through the pot with a fork.
A bowl of prepared quinoa.
Make Dressing
While the quinoa cooks, we prepare silky lemon dressing by throwing a small handful of ingredients together into a small jar with a tight fitting lid. We emulsify the lemon juice, garlic clove, and olive oil by shaking the container vigorously.
Lemon dressing for quinoa bowls.
Once the quinoa is ready, we pour it into a large mixing bowl. From there, we add our sun-dried tomatoes and spring vegetables along with hazelnuts and a little seasoning. Before mixing, we drizzle this bright mixture with lemon dressing. We’ve made a ton of dressing here to account for everyone’s personal references. So, we start with a relatively light drizzle of dressing before tossing the ingredients. Then, we add more dressing and seasoning based on our own preferences.
Dress that lovely bowl of vegetables.
Ready To Serve
Once you’ve tossed everything together to taste, your quinoa bowl is ready to serve. We hope you’ll love this bowl! This hearty bowl strikes all of the right chords with us as it’s simple, nutritious, delicious, and packed with protein and fiber.
Quinoa Bowls With Sun-Dried Tomato, Spring Onion & Peas
If you’re looking for more recipes featuring quinoa, check out these tasty options:
Recipe Card for Quinoa Bowls With Spring Vegetables
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Quinoa Bowls With Spring Vegetables
Equipment
- Medium saucepan with lid
- Small container with tight lid
Ingredients
For the quinoa
- 1 cup quinoa rinsed and drained
- 2 cups water
- 1/2 cup sun-dried tomatoes in oil drained, chopped
- 1/2 cup spring onions finely chopped
- 1/2 cup peas rinsed and drained
- 1/3 cup hazelnuts chopped, toasted
- 1/4 teaspoon olive oil extra virgin
- salt to taste
- black pepper to taste
Instructions
- To a medium saucepan, add the rinsed quinoa and 2 cups of water, bring to a boil over medium-high heat. Once it starts boiling, reduce heat to low and simmer for 15 minutes. Cover and simmer on low until quinoa has absorbed all of the water, then remove from the heat and let it rest for 5 minutes. Fluff with a fork and reserve.
- While the quinoa is cooking, prepare the dressing by combining all lemon dressing ingredients to a small container with a tight lid and shake it to emulsify the mixture.
- Add the cooked quinoa, sun-dried tomatoes, spring onions, peas, hazelnuts, salt and pepper to a large mixing bowl and drizzle lemon dressing over to taste. Toss to combine.
- Taste for seasoning and adjust salt and pepper, if desired.
