These quinoa bowls are the ultimate powerhouse meal to fuel your body the right way.
Better yet, they’re affordable, full of protein, and require very little effort to cook.
Seriously, there’s really no right or wrong way to make a quinoa bowl. All you need is quinoa and whatever fun extras you like.
So whether you typically enjoy sushi bowl recipes or something with crispy chicken, you’ll find something here to love.
From breakfast to dinner, I have 23 of my favorite quinoa bowl recipes below.
And feel free to tweak them as you see fit because that’s the beauty of these bowls!
Packed with light and fresh ingredients, it’s not hard to see why this salad is a favorite.
Chickpeas up the amount of plant-based protein you get per serving. There’s also a good amount of veggies like cucumbers and bell pepper that add a crunch.
You won’t need much to dress up this salad. A mere dressing of red wine vinegar, lemon, and olive oil is all you’ll need.
I’m all about meal prep recipes that taste good and make life easy. This is one of those recipes.
The combo of chicken, beans, and quinoa is very satisfying. Add in some corn, bell peppers, and salsa for the full deconstructed burrito effect.
This is a great one to add to the lunch rotation. It takes roughly 30 minutes to make and you get about a week’s worth of work lunches.
These buffalo chicken bowls are a genius idea. They’ll take the flavors you love about buffalo chicken and turn them into a well-balanced meal.
The salad is full of juicy chicken, cabbage, and carrots. My favorite part is the bite from the blue cheese.
Of course, it wouldn’t be buffalo chicken without drenching everything in Frank’s.
Have you been eating quinoa for breakfast? If not, here’s a great way to start.
You’ll cook the quinoa as usual, then top it with a spoonful of roasted blueberries. Roasting blueberries makes them super juicy, and it’s an easy step.
These breakfast bowls are sinfully good and remarkably healthy, minus the chocolate, of course.
Although, out of all the chocolate, dark chocolate is the healthiest so that counts, right?
These warm, cozy bowls are topped with berries and a hint of honey. Meanwhile, the quinoa is swimming in almond milk.
To make them even more indulgent, you’ll use coconut milk and almond milk to cook the quinoa.
Do you ever have those days where you’re craving something warm and easy, but want to use up what you have? This recipe is great for that.
It utilizes a plethora of pantry staples and it’s a one-pot meal.
You’ll fix up quinoa with a ton of spices and canned goods like tomatoes and beans. If you have some frozen corn, throw that in there, too.
This breakfast will bring out the kid in you. Quinoa is a cinnamon treat with toasted pecans and hemp seeds.
Add any kind of milk you like to make it more of a cereal and finish it off with a kiss of maple syrup.
It’s far healthier than the boxed stuff, and dare I say, even more tasty.
Another fabulous way to make a quinoa breakfast bowl is like this.
Aside from the maple syrup and pecan, you’ll cook quinoa flakes with some oats and coconut flour. This creates a nice thick texture sort of like oatmeal.
Add as much maple syrup as you like. Everyone’s sweet tooth varies, especially in the morning.
When I’ve been a little too loose with my diet, I like to get back to clean eating with a quinoa tofu bowl.
Roast tofu and veggies on a sheet pan, then combine with quinoa in a bowl. The umami tamari dressing packs in a little more flavor without going overboard.
This is also another excellent dish you can meal prep for dinner or lunch.
The more color you can add to your bowl, the better. And this salad is beaming with color!
This Thai quinoa salad is jam-packed with veggies like carrots, red cabbage, and edamame.
The creamy peanut butter sauce is the perfect touch!
I love Mediterranean salads because they’re healthy and always tasty. This recipe is my go-to when adding quinoa to the mix.
It has a leafy bed of arugula and all sorts of yummy accompaniments. I particularly like the kalamata olives, roasted red bell peppers, and feta cheese.
Eating healthy Mexican food is easy when you’ve got recipes like this.
It’s a fun summery mix of mango, avocado, and red bell pepper. Black beans make it extra filling, so you can eat a serving and feel satisfied.
This light and fresh Greek quinoa salad is another fine choice for clean eating.
After cooking the quinoa, let it cool. Then, you can add all your other yummy ingredients like cherry tomatoes, cucumber, and feta cheese.
Rather than drowning everything in store-bought Greek dressing, make a fresh one instead. It doesn’t take much effort and there’s no refined sugar in the mix.
Bibimbap usually entails rice, cooked veggies, and meat. So you can see how easy it is to make a quinoa version.
These light bowls top a bed of fluffy quinoa with crunchy veggies and a fried egg.
Rather than go crazy with the sauce, the recipe calls for a few dashes of tamari and Sriracha.
I crave this salad when the weather warms up. Quinoa, cherry tomatoes, and spinach are drowning in a zippy green sauce.
It’s a super creamy vegan sauce that features avocados and fresh herbs. While it may be tempting to nix the sauce, it only takes 5 minutes to whip up.
Plus, it means you’ll get even more avocado in your bowl!
Avocado lovers, here’s another one for you. It’s a tangy and fresh salad you can have ready in 35 minutes.
There are large chunks of fresh avocado and juicy grape tomatoes. The dressing keeps everything tangy with a base of red wine vinegar and a hint of mustard.
Words cannot describe my love of poke, so you can imagine how revved up I am about this recipe.
Unlike traditional poke, you won’t have to worry about raw fish for these bowls. It calls for roasted salmon along with a handful of fresh veggies, all of which come together in just 10 minutes.
These bowls are a great way to eat more veggies in the winter.
You’ll roast winter veggies like sweet potatoes and Brussels sprouts on a sheet pan. While that’s cooking, you can prep the quinoa and lemon tahini dressing.
I could eat this pretty much every day and never get tired of it.
This Lebanese salad typically calls for bulgur wheat, but I love the quinoa version.
It’s chock-full of fresh parsley and mint with teeny tiny bites of tomato and scallions.
There’s just enough quinoa in there to add some substance without distracting from all the garden-fresh ingredients.
Another excellent recipe to add to your work lunches is this quinoa and black bean salad.
This 30-minute meal is healthy and filling without weighing you down.
I love the Southwestern twist of black beans and spicy lime dressing. What’s even better is it’s vegan, dairy-free, and gluten-free.
This quinoa salad will look gorgeous on a Thanksgiving table. It’s a healthy plant-based side that’s full of seasonal flavors.
Dried cranberries and butternut squash add a little sweetness, and everything gets doused in a sweet, tangy balsamic vinaigrette.
Plus, there’s no meat or dairy, so pretty much all your guests can enjoy it.
Fall or winter, this 30-minute recipe is great for dinner or lunch.
It’s packed with nutrients and easy to make. You’ll cook the quinoa, saute the veggies, then throw it all together.
Have some tofu and quinoa? Then I have the recipe for you.
These meal prep bowls feature chipotle baked tofu and fluffy quinoa. You can pick and choose the veggies from there.
This one comes with lettuce, tomatoes, and avocado. However, there’s definitely plenty of room to improvise.
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