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A colorful and flavorful lunch bowl with quinoa, veggies, and avocado. Gluten free and vegan recipe.

Easy Quinoa Lunch Bowls.

Kelly Roenicke
An easy and nutritious lunch recipe - gluten free quinoa veggie bowls topped with avocado.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entree
Cuisine Dairy Free, gluten free, vegan.
Servings 2
Calories 551 kcal

Ingredients
  

  • cup quinoa
  • 1 red onion chopped
  • 1 Tablespoon olive oil
  • 2 zucchini small zucchini sliced
  • 1 cup frozen corn kernels thawed
  • ¼ cup nutritional yeast
  • ½ teaspoon mustard powder
  • ½ teaspoon cumin
  • 2 teaspoons garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • red pepper flakes
  • 1 avocado sliced

Instructions
 

  • Cook the quinoa according to package instructions.
  • While the quinoa is cooking, saute the red onion and zucchini in the olive oil. After about 7-8 minutes of cooking, add the corn. Stir and cook until heated through. Season with salt and pepper.
  • Once the quinoa is cooked, add the nutritional yeast, cumin, garlic powder, salt, and pepper. If the quinoa seems too dry, add a tablespoon or two of water and stir.
  • Spoon the quinoa into bowls. Top with the sauteed vegetables and sliced avocado. Season with more salt, pepper, and red pepper flakes if desired.

Nutrition

Calories: 551kcalCarbohydrates: 69gProtein: 16gFat: 26gSaturated Fat: 3gSodium: 748mgPotassium: 1145mgFiber: 14gSugar: 5gVitamin A: 185IUVitamin C: 15.4mgCalcium: 51mgIron: 4.5mg
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