Spring Vegetable Vegan Quinoa Bowl with Lemon-Ginger Dressing Recipe

Name: Spring Vegetable Vegan Quinoa Bowl with Lemon-Ginger Dressing Recipe
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup (185 g) quinoa, rinsed; 2 cups (480 ml) water or low-sodium vegetable broth; ¼ tsp. sea salt; 2 cups (180 g) broccoli florets; 1½ cups (150 g) Brussels sprouts, trimmed and halved; 2 medium carrots, about 6 oz. (170 g), thinly sliced; 1 medium zucchini, about 8 oz. (225 g), halved lengthwise and sliced; 1 red bell pepper, about 6 oz. (170 g), sliced; 1 yellow or orange bell pepper, about 6 oz. (170 g), chopped; 1 small yellow onion, about 5 oz. (140 g), chopped; 2 tbsp. (30 ml) olive oil, divided; ½ tsp. sea salt, divided; ¼ tsp. black pepper; 3 tbsp. (45 ml) fresh lemon juice; 2 tbsp. (30 ml) olive oil; 1 tbsp. (15 ml) maple syrup; 1 tsp. grated fresh ginger; ½ tsp. Dijon mustard; ¼ tsp. sea salt; ⅛ tsp. black pepper; ¼ cup (10 g) chopped fresh parsley; Extra lemon wedges; Extra black pepper

Culinary Collaborations
5 days ago
2 min read

Spring Vegetable Quinoa Bowl with Lemon-Ginger Dressing | Plantsy Vegan Eats

This vegan quinoa bowl is a practical way to turn spring vegetables into a full meal. It layers fluffy quinoa with broccoli, carrots, Brussels sprouts, zucchini, peppers, and fresh parsley, then brings everything together with a simple lemon-ginger dressing.

Yield: 4 servings | Time: 35 minutes

Ingredients

For the Quinoa

1 cup (185 g) quinoa, rinsed
2 cups (480 ml) water or low-sodium vegetable broth
¼ tsp. sea salt

For the Vegetables

2 cups (180 g) broccoli florets
1½ cups (150 g) Brussels sprouts, trimmed and halved
2 medium carrots, about 6 oz. (170 g), thinly sliced
1 medium zucchini, about 8 oz. (225 g), halved lengthwise and sliced
1 red bell pepper, about 6 oz. (170 g), sliced
1 yellow or orange bell pepper, about 6 oz. (170 g), chopped
1 small yellow onion, about 5 oz. (140 g), chopped
2 tbsp. (30 ml) olive oil, divided
½ tsp. sea salt, divided
¼ tsp. black pepper

For the Lemon-Ginger Dressing

3 tbsp. (45 ml) fresh lemon juice
2 tbsp. (30 ml) olive oil
1 tbsp. (15 ml) maple syrup
1 tsp. grated fresh ginger
½ tsp. Dijon mustard
¼ tsp. sea salt
⅛ tsp. black pepper

For Serving

¼ cup (10 g) chopped fresh parsley
Extra lemon wedges
Extra black pepper

Directions

Add the quinoa, water or vegetable broth, and sea salt to a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes.
Remove the pan from the heat and let the quinoa stand, covered, for 5 minutes. Fluff with a fork and set aside.
While the quinoa cooks, warm 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the Brussels sprouts and carrots. Cook for 6 to 8 minutes, stirring occasionally, until they begin to soften.
Add the broccoli, zucchini, bell peppers, onion, remaining 1 tablespoon (15 ml) olive oil, sea salt, and black pepper. Cook for 8 to 10 minutes more, stirring occasionally, until the vegetables are tender but still colorful.
Whisk together the lemon juice, olive oil, maple syrup, ginger, Dijon mustard, sea salt, and black pepper.
Spoon the quinoa into a large serving bowl or divide it among 4 bowls. Arrange the cooked vegetables over the quinoa.
Drizzle with the lemon-ginger dressing and finish with chopped parsley.
Serve with lemon wedges and extra black pepper.

Make It Yours

For April, keep the quinoa and lemon-ginger dressing, then adjust the vegetables as the market changes.

Use asparagus, snap peas, green beans, peas, baby spinach, chard, or spring onions in place of some of the broccoli, Brussels sprouts, or peppers.
For a heartier bowl, add chickpeas, white beans, lentils, or baked tofu.
For more crunch, finish with toasted almonds, pumpkin seeds, or sesame seeds.