You don’t need a bunch of ingredients to give this gluten-free Quinoa Bowl a whole lot of flavor! The oregano truly sends this dish over the top!
This quick lunch I whipped up is the true definition of the phrase “Less is More”. Including the photo quality haha! Sure you can add more herbs, spices, or more veggies, but, I mean…What if you “ain’t got time for all that?” The flavors from the veggie broth, sea salt, and oregano & the nuttiness from the red quinoa are enough to make you feel satisfied and proud that what you’re eating is good for you. I paired the quinoa with green salad. Ahhh…simple at its finest.
For the past week I’ve been keeping a count of my macros as I’m training for a bikini competition which takes place in May. I always prided myself on not counting calories and still being able to stay fit and healthy but this competition is a whole new beast! I’ve gotta get ripped and shed about 10 pounds of body fat. Whew! I’m up for the challenge though. For me, this competition is not just about getting the “look”–in fact–it’s less about that. My goal is to master self-discipline and to push my mind and body to a place that they’ve never been before. This is for me…It’s me vs. me. The way in which my body will look will only be a mere coincidence. It will be the true reflection of hard work, mental toughness, vigor, and self determination. I’ll keep you all posted. 16 weeks out.
Oh, want more bowl recipes? There’s more here on the blog:
Loaded Peanut Butter Acai Bowl
Caribbean-Style Wild Rice & Black Lentil Bowl
If you make this quick and simple Gluten-Free Quinoa Bowl, take a picture of It and tag me on Instagram. I look to see what you all come up with!
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Recipe
Quick & Simple Red Quinoa Bowl
Ingredients
- 1 cup red quinoa, rinsed feel free to use white or rainbow quinoa
- 2 cups veggie broth (salted)
- 1 large zucchini cut in ½ inch wide coins then halved
- 1 cup cherry tomatoes
- ¼ diced red onion
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
- 2 teaspoons olive oil
- ½ teaspoon sea salt
Instructions
- Add quinoa and veggie broth to a medium sized pot and bring to a boil.
- Lower the heat and let simmer for 15-20 minutes or until all the liquid has absorbed.
- Meanwhile, in a medium-sized skillet, toss together the tomatoes, zucchini, diced onion, oregano, and olive oil. Sprinkle with salt and sauté over medium-high heat until all the vegetables are tender (about 5-7 minutes)
- Add the quinoa to the pan and toss gently to combine. Serve hot.
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