This is warm and delicious Spiced Quinoa Veggie Bowl is quick to whip up and perfect for those colder temps. It’s vegan, gluten-free, and packed with so much fall spices.
Ever have one of those meals that’s too good not to share? That was this perfect fall bowl I like to call the Spiced Quinoa Veggie Bowl. It reminds me of a childhood holiday rice my mom makes every Thanksgiving and Christmas. Ah! I am just excited for fall comfort food, aren’t you?!
We just got back from a weekend road trip and I was in need of a delicious veggie-loaded meal. With getting back late, I used what I had in my pantry and fridge and the outcome was something that had to be posted and shared with all of you.
I’m all about texture when it comes to meals. The cabbage along with the nuts gives you that perfect crunch factor while the hint of citrus helps brighten up the meal. The carrots and mushrooms are some tasty extra veggies that I added into the pot of quinoa when it was almost done cooking. Making it a one-pot meal.
The warm cinnamon and allspice seasoning just screams fall. The herbs along with the citrusy lime crema really bring this whole dish together. Add a bit of the green or even red cabbage for a nice crunchy bite. You can also use any nuts you have on hand. Roasted cashews with lime zest and sea salt would have been perfect in here but all I had were the sunflower seeds and almonds.
This one is a must make meal for sure. It’s the perfect weeknight under 30 minute meal or a quick lunch dish. Be sure to tag me if you end up making this Spiced Quinoa Veggie Bowl.
Related Blog Post: Asian Quinoa Salad
XO,
Natalie
Spiced Quinoa Veggie Bowl
Spiced Quinoa Veggie Bowl
Ingredients
- 1 cup quinoa
- 2 loose carrots peeled and sliced
- 4 button mushroom sliced
- 1 scallion sliced
- 2 tbsp vegan butter
- 1/2 cup shredded green cabbage
- 1/2 cup sliced almonds or sunflower seeds
- 1/4 cup chopped dried apricots and raisins
- 1/2 tbsp fresh mint chopped
- 1 tbsp fresh cilantro chopped
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- salt and pepper to taste
- 1/4 cup plain vegan yogurt
- 1 lime 1/2 juiced and zested
Instructions
- In a medium pot, cook the quinoa according to the package. Once almost cooked through (about 10 minutes), add the carrots and mushrooms until the remaining liquid is gone and quinoa is done.
- In a small bowl, add the plain vegan yogurt, lime juice, and zest and mix. Set aside.
- Add the ghee, cinnamon, allspice, ginger, salt and pepper, and mix.
- Then add the scallions, dried fruit, shredded cabbage, almonds. Top with cilantro, mint, and yogurt.