Veggie Quinoa Bowl With Mango Ginger Dressing

This veggie quinoa bowl is the perfect nutritious meal for dinner or lunch. It’s made with quinoa topped with mushrooms, veggies, hummus and mango ginger dressing.

Over the years, I have learned to listen to my body when it comes to my diet. Rather than eating a diet full of processed foods and regular take out that makes me feel sluggish and have low energy, I prefer to eat mostly good quality whole foods with a big emphasis on veggies. Eating this way definitely gives me more energy and just makes me feel better overall.

As a mom, feeding my family good quality healthy meals also makes my momma heart happy because I know not only am I feeding their bodies well, but I am also very passionate about teaching them how to make good nutritious choices as they transition into young adults.

That’s why I love making this veggie quinoa bowl. Not only is it delicious, easy to make, and extremely versatile, but it is also packed with nutrient dense whole foods that are good for the whole family.

I hope you decide to add this veggie quinoa bowl to your go to arsenal of recipes to help you eat better, feel better, and make your momma heart happy too!

Enjoy!

Tips For Making Veggie Quinoa Bowl

• For busy nights, spend a few minutes cooking the quinoa in advance, marinating the mushrooms, and chopping the veggies the night before or first thing in the morning. Then when it’s dinner time, the vegetables can roast while the mushrooms cook, and you quickly mix up the dressing.
• This is also a great meal to prep on the weekend and have it for lunch all week.
• When dishing out the quinoa bowls, set aside a few containers to make a few more veggie bowls for lunch the next day. Our family of 4 usually gets 1 dinner and at least 2 lunches out of this recipe.
• This also makes a great school lunch because it can be eaten warm or cold.
• If quinoa isn’t your thing or if you currently don’t have any in your kitchen, you can substitute brown rice, farro, cauliflower rice, couscous, or just a big bunch of greens.
• Try substituting the hummus for some cooked beans or roasted chickpeas.
• The vegetables can easily be switched out for a variety of other vegetables. Just use what you have in your fridge.
• If one of your kids is reluctant to try this recipe, try adding some fresh mango to it or some of their favorite fruit. Apples and mandarins work really well.
• Letting reluctant kids choose what vegetables they want to include in their veggie bowls will help them be more willing to try it.
• If you are in a time crunch and already have some of your favorite dressing or sauce already made, try using your dressing instead of the mango ginger dressing.
• Try using the marinated mushrooms and ginger mango dressing in other quinoa veggie bowls made with your veggies of choice.

How To Make Quinoa

Quinoa is really versatile and easy to make. Before making quinoa, it is a good idea to pour it into a fine mesh sieve and give it a good rinse with cold water. This removes a coating naturally found on quinoa that can give it a bitter taste.

The ratio for making quinoa is 2:1. Two parts water to one part quinoa. For our veggie quinoa bowl we are making 1 1/2 cups of quinoa. So that means we need twice the amount of water or 3 cups of water.

To make the quinoa, bring the water to a boil in a small saucepan. Once it is boiling, add the rinsed quinoa to the pot, add a lid, and turn the burner down to low. Let the quinoa cook for 15 minutes. It is best not to stir the quinoa when it is cooking.

Typically, after 15 minutes the quinoa will be done and can be removed from the hot burner. Ocassionally, the quinoa will look as though it has some water in it. If this happens, cook it for an additional minute or two until you no longer see the moisture.

Once the quinoa is done, remove from the heat and gently fluff it with a fork. It is ready to be enjoyed.

Ingredients For Mango Ginger Dressing

• 1/4 c olive oil
• 1/3 cup fresh mango or frozen mango that has softened
• 2 tbsp. white wine vinegar
• 1 inch fresh ginger
• 1-1 1/2 tbsp honey
• small bunch fresh cilantro (app. 1/4 cup)

How To Make Mango Ginger Dressing

1. Wash the cilantro, fresh mango, and ginger.
2. Peel the fresh mango and ginger.
3. Dice the ginger into small pieces.
4. Add all of the ingredients into a blender and blend well. Store in an airtight container in the fridge for up to five days.

Ingredients For Veggie Quinoa Bowl

• 1 1/2 c quinoa
• 3 cups filtered water
• 1 red or yellow bell pepper
• 1 english cucumber
• 3 large beets
• 1 head broccoli
• 2 tbsp avocado oil
• salt and pepper to taste
• small bunch cilantro
• small container of hummus

Marinated Mushrooms

• 2 lbs mushrooms of your choice
• 4 cloves garlic chopped
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp coconut aminos
• 2 tbsp fresh cilantro

How To Make Veggie Quinoa Bowl

• Clean all veggies and mushrooms.
• Slice mushrooms into bite sized pieces. Place them into a bowl or large zip lock bag. Add olive oil, balsamic vinegar, coconut aminos, fresh garlic, and chopped fresh cilantro. Mix well. Let marinate in the fridge for at least 15 minutes. I like to marinate mine in the morning or the night before. The longer they marinate, the better the flavor.
• Boil 3 cups water for the quinoa. After the water boils, add 1 1/2 cups quinoa to the boiling water and cook.

• Peel the beets. Dice beets and broccoli and place on a parchment lined baking sheet. Drizzle with a tbsp. of avocado oil and some salt and pepper. Roast in an air fryer or an oven until fork tender. We usually air fry ours at 350 degrees for 10 minutes on each side.
• Slice the cucumber and pepper into bite size pieces.

• Pour the mushroom and marinade into a skillet. Sauté the mushrooms until they soften and start to caramelize. Approximately 10 minutes.
• Chop fresh cilantro for garnish.
• Mix all ingredients for the mango ginger dressing in a high speed blender.

• Build the veggie quinoa bowl. Place a few scoops of quinoa in a large bowl. Top with sautéed mushrooms, roasted broccoli and beets, fresh cucumber and peppers, and a large scoop of hummus. Drizzle with mango ginger dressing and garnish with fresh cilantro.

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