If you’re on the lookout for a vibrant and wholesome meal that’s as easy to prepare as it is delicious, look no further than the Tropical Veggie Quinoa Bowl with Citrus-Basil Dressing. This dish is packed with protein-rich beans, colorful veggies, and a zesty dressing, making it perfect for busy weeknight dinners or meal prep for the week ahead. It’s incredibly versatile, allowing you to customize it to your taste, and it brings a sunny, tropical flavor to your table, no matter the season.
Recipe Information
Prep Time: 15 minutes
Cook Time: 90 minutes
Total Time: 105 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 12g
Carbohydrates: 56g
Fat: 10g
Fiber: 14g
Sugar: 2g
Sodium: 400mg
Why Make Tropical Veggie Quinoa Bowl with Citrus-Basil Dressing
This Tropical Veggie Quinoa Bowl with Citrus-Basil Dressing is a fantastic addition to your meal rotation due to its healthful ingredients. Packed with fiber from the red kidney beans and fresh vegetables, this bowl not only fuels your body but also bolsters digestive health. The inclusion of vibrant veggies adds essential vitamins and minerals, making it a nutrient-dense choice for any meal. Plus, the rich, smoky flavors meld beautifully with a burst of freshness from the citrus-basil dressing, guaranteeing great taste in every bite.
How to Make Tropical Veggie Quinoa Bowl with Citrus-Basil Dressing Step by Step
Ingredients
Red Kidney Beans: 1 1/2 cups dried or 3 cups canned, rinsed
Olive Oil: 2 tablespoons
Onion: 1 large, chopped
Green Bell Pepper: 1 chopped
Celery: 2 stalks, chopped
Garlic: 4 cloves, minced
Smoked Paprika: 1 teaspoon
Dried Thyme: 1 teaspoon
Oregano: 1 teaspoon
Cayenne Pepper: 1/4 teaspoon
Bay Leaf: 1
Liquid Smoke: 1/2 teaspoon (optional)
Salt: 1 1/2 teaspoons
Black Pepper: 1/2 teaspoon
Vegetable Broth or Water: 4 cups
Cooked White or Brown Rice: 3 cups
Green Onions: For garnish
Directions
Begin cooking your rice if not done already. Heat olive oil in a large pot. Sauté onion, bell pepper, and celery for 6–8 minutes. Add garlic and all spices. Stir for 1 minute. Ensure beans are soaked (if dried) or rinse canned beans. Add beans, broth, bay leaf, and liquid smoke to the pot. Stir to combine. Bring to a boil, reduce to a simmer, and cover. Simmer 1–1.5 hours (or 30 mins for canned beans) until tender. Remove bay leaf. Mash a portion of beans to thicken. Adjust seasoning as needed. Spoon over rice and garnish with green onions and hot sauce if desired.
How to Serve Tropical Veggie Quinoa Bowl with Citrus-Basil Dressing
Serve your Tropical Veggie Quinoa Bowl with Citrus-Basil Dressing alongside a refreshing side salad or with crispy tortilla chips for crunch. Consider pairing it with a cooling yogurt dip or your favorite hot sauce for an extra kick. This meal can also be complemented perfectly with a slice of homemade cornbread on the side.
How to Store Tropical Veggie Quinoa Bowl with Citrus-Basil Dressing
Store leftover Tropical Veggie Quinoa Bowl with Citrus-Basil Dressing in an airtight container in the refrigerator for up to five days. Reheat on the stovetop or in the microwave until warmed through. For longer storage, you can freeze the bean mixture (without the rice) for up to three months. When ready to eat, simply thaw in the fridge and reheat on the stovetop.
Expert Tips for Cooking Tropical Veggie Quinoa Bowl with Citrus-Basil Dressing
- To save time, use canned red kidney beans instead of dried.
- For an extra flavor boost, add a splash of lime juice to the dressing.
- Customize your bowl with additional toppings such as avocado, mango, or nuts for added crunch and flavor.
- If you love heat, increase the cayenne pepper or add fresh jalapeños to the mix.
- Make a large batch to enjoy leftovers throughout the week.
Delicious Variations of Tropical Veggie Quinoa Bowl with Citrus-Basil Dressing
- Add diced pineapple or mango for a fruity twist.
- Incorporate different beans, like black beans or chickpeas, for variety.
- For a spicy version, include jalapeños or a spicy dressing to kick up the heat.
This Tropical Veggie Quinoa Bowl with Citrus-Basil Dressing is a delightful dish to try, full of flavor and goodness. Don’t hesitate to whip it up and experience the bursting flavors and appealing textures that make it a favorite. Enjoy this vibrant and nutritious bowl any day of the week!
Tropical Veggie Quinoa Bowl with Citrus-Basil Dressing
Ingredients
Beans and Base
- 1 1/2 cups Red Kidney Beans (dried) or 3 cups canned, rinsed
- 4 cups Vegetable Broth or Water
- 3 cups Cooked White or Brown Rice for serving
Vegetables
- 1 large Onion, chopped
- 1 Green Bell Pepper, chopped
- 2 stalks Celery, chopped
- 4 cloves Garlic, minced
- Green Onions for garnish
Spices and Seasonings
- 2 tablespoons Olive Oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Thyme
- 1 teaspoon Oregano
- 1/4 teaspoon Cayenne Pepper
- 1 Bay Leaf
- 1/2 teaspoon Liquid Smoke (optional)
- 1 1/2 teaspoons Salt or to taste
- 1/2 teaspoon Black Pepper or to taste
Instructions
Preparation
- Begin cooking your rice if not done already.
- Heat olive oil in a large pot.
- Sauté onion, bell pepper, and celery for 6–8 minutes.
- Add garlic and all spices. Stir for 1 minute.
- Ensure beans are soaked (if dried) or rinse canned beans.
- Add beans, broth, bay leaf, and liquid smoke to the pot. Stir to combine.
Cooking
- Bring to a boil, reduce to a simmer, and cover.
- Simmer for 1–1.5 hours (or 30 mins for canned beans) until tender.
- Remove bay leaf.
- Mash a portion of beans to thicken.
- Adjust seasoning as needed, and spoon mixture over cooked rice.
- Garnish with green onions and hot sauce if desired.
