Tri-color Quinoa Bowl

quinoa bowl topped with grilled mangoes, carrots, tomatoes, corn, and dill.

4.78 from 9 votes

This simple and fresh tasting quinoa bowl is delicious served as a side or make ahead for a quick midweek dinner. It's equally great for lunch boxes, picnic, or potluck.

Prep Time8

Cook Time17

Total Time25

Course: Main Course, Salad, Side Dish

Cuisine: American, Mediterranean

Diet: Gluten Free, Low Calorie

Servings:

Calories: 238kcal

Author: Maureen Celestine

Equipment

Grill pan or cast iron skillet

Ingredients

FOR THE VINAIGRETTE DRESSING

4 tablespoons Extra virgin olive oil
4 tablespoons Apple cider
1 ½ teaspoons Balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon Garlic powder
½ teaspoon Salt
¼ teaspoon Ground black pepper
1 teaspoon Freshly squeezed lemon juice.
½ Teaspoon Honey or maple syrup (vegans substitute.)

FOR THE QUINOA BOWL

1 Mango, peeled, pitted, and cut in half (Fully ripe is best, NOT OVERLY RIPE).
1 cup Quinoa
1¾ cups Water or broth (2 cups is fine, I prefer the texture when I use less)
⅓ cup Chopped onion (about one small onion)
½ cup Cooked corn (from one corn hub)
½ cup Chopped carrots (from 2 medium-sized carrots)
⅓ cup Chopped English cucumber
½ cup Grape tomatoes, halved
A handful of fresh dill ( cilantro is fine, too)

Instructions

FOR THE VINAIGRETTE DRESSING

Combine all the ingredients for the dressing in a bottle or mason jar with lid, and shake vigorously until well combined. Set aside.

4 tablespoons Extra virgin olive oil , 4 tablespoons Apple cider, 1 ½ teaspoons Balsamic vinegar , 1 teaspoon Dijon mustard, 1 teaspoon Garlic powder, ½ teaspoon Salt, ¼ teaspoon Ground black pepper, 1 teaspoon Freshly squeezed lemon juice. , ½ Teaspoon Honey or maple syrup

FOR THE QUINOA BOWL

Spray a heavy bottom grilling pan with cooking spray and place over high heat.
Place the mango (flat side down) onto the pan and cook for 5 minutes or until the mango is slightly caramelized. Remove from heat, and allow to cool before chopping. Set aside.
1 Mango, peeled, pitted, and cut in half
Pour the quinoa into a mesh strainer and rinse under running water (if using bulk) for a few seconds.

1 cup Quinoa
In a medium saucepan, add quinoa, water or broth, and salt. Bring to a boil uncovered on high heat. Reduce heat to the lowest setting, cover and simmer for 12-15 minutes.
Remove from heat, pour in olive oil and fluff with a fork.
1¾ cups Water or broth
Toss the chopped onion, corn, carrots, cucumber, tomatoes, dill, and quinoa in a medium-sized bowl and set aside. Pour the dressing over the quinoa salad or serve immediately.
⅓ cup Chopped onion, ½ cup Cooked corn, ½ cup Chopped carrots, ⅓ cup Chopped English cucumber, ½ cup Grape tomatoes, halved, A handful of fresh dill

Notes

It’s best not to mix the dressing with the quinoa bowl until you are ready to serve.

Store any leftovers in the refrigerator for up to 3 days
Store any leftover quinoa in the freezer for up to a week.
Serve alongside my air fryer whole tilapia recipe for a filling meal.
The dressing is great on its own, but if you have a sweet tooth, try adding honey or maple syrup to take it up a notch. I've experimented with this cashew sauce and it was amazing. Your call!

Here is a list of other ingredients that can be used for the quinoa bowl:

beans (black, kidney, pinto, northern)
chickpeas, roasted butternut squash, or potatoes
olives, broccoli, cabbage, avocados, apples, walnuts, pistachios, pomegranate, basil, snap peas, strawberries, feta cheese crumbles etc.

Nutrition