This dish is a very healthy labor of love. It does require some advance prep, unless you have a free afternoon to pull everything together. But if you already have the red sauce and green sauce made, and your produce is mostly trimmed and ready to go, it doesn’t take long at all to assemble. Nearly everything can be done in advance, to make it a quick dish when it’s time to serve it.
This dish takes advantage of a the excellent nutrition of quinoa, a whole grain known as a super-food because it has more protein than any other grain, as well as a rich array of minerals and other nutrients. Our red and green sauces allow you to add rich flavors without excessive amounts of salt, sugar, or saturated fat.
This is a completely flexible dish. You can add or take away any ingredients, use different sauces, or make it your own in any other way. The nutritional information shown below is without the sauces, but with 2 tablespoons each of our red and green sauces, the total saturated fat is 7.1 grams, sodium is 865 mg, and carb count is 60.5. It’s is a very filling meal with lots of fiber, and of course amounts and serving sizes can be changed.
Cook the quinoa in broth or water with added bouillon and seasonings. Flavored quinoa tastes better! Meanwhile, boil the eggs to desired doneness. Put the quinoa and eggs in the refrigerator when done.
While the quinoa and eggs are cooking, clean and trim all the other ingredients, and refrigerate everything except the tomatoes. Drain and rinse the black beans, cut the salami and provolone into strips and slice the eggs.
Prepare the red and green sauces, if you don’t already have them on hand. See separate recipes for these., linked at the beginning of this post.
Up to this point, everything can be done in advance!
When ready to assemble the Quinoa bowl, tear the Romaine lettuce into pieces and layer the bottom of the two bowls. Slice the cherry tomatoes in half and put them in about a quarter section of each bowl together.
Place the beans, cooked quinoa, peppers, radishes, and red cabbage in groups on top of the lettuce, grouping them for color and visual appeal. Layer the salami, cheese, and green onion strips in between.
Drizzle about 2 tablespoons each of Roasted Red Pepper sauce and Green Kale and Herb sauce across the salad and serve cold.
The bowls can be prepared and refrigerated in advance, but don’t cut or refrigerate the tomatoes. They should be sliced and added just before serving.
The nutritional information shown is for the Quinoa Bowl only. Totals for this recipe plus 2 tablespoons each of the red and green sauce are described at the beginning of this recipe.