Make Ahead Quinoa Bowls

I don’t like Quinoa. Or maybe I should say…I didn’t like Quinoa. All the variations of it have never really given me much of a desire to eat it. But…it’s one of the things I’m allowed to eat a lot of and not have any adverse reactions from according to the Endo Diet. So I decided I’d try it again.

In the past I’ve had it as a substitute to rice, with little to no flavor and hardly any excitement. I’ve had it in salads and I didn’t seem to mind that much, but it still wasn’t anything I wanted to go out and buy. I knew if I was going to make it, I needed to find a way to make Quinoa fun and crave worthy, if that was even possible. 

So my search began.

I found a brand called Made With in the organic section/gluten free section of Rodhe’s IGA in Millersburg. The reviews were good and it literally had no other ingredients in it other than Quinoa. It takes ten minutes to cook, and really, wasn’t too bad on its own.

I added fresh vegetables, feta, a dollop of hummus and drizzled a small amount of balsamic vinegar on top. Guess what? It was good. I ate it cold because it’s so hot in Ohio right now, that the idea of anything warm doesn’t sit right with me. It was honestly delicious, filling, and healthy. I didn’t feel bad after eating it, and I was just the right amount of full.

You could easily substitute any of the ingredients for others in this recipe, or make it vegan by cutting out the feta. It’d be great with peppers, carrots, broccoli, or radishes. Instead of balsamic vinegar, you could easily squeeze half of a lime over it for a zesty, citrus taste!

The best part is…this recipe can be made ahead. It’s meal prep worthy, and SUPER easy. Like too easy. There should be a catch.

Want the super easy recipe that you can meal prep for a week? Keep reading!


1/2 cup – 1 cup cooked Quinoa, depending on the amount you want to make. (Half cup makes 2 – 3 bowls.)

1 – 2 cucumbers

1 quart cherry or grape tomatoes

 Hummus – I used Sabra’s Roasted Red Pepper

Balsamic Vinegar if desired 

Feta – for a vegan version, skip this.

  • Cool your Quinoa according to package instructions. Set aside and cool.
  • While your Quinoa cooks, peel and slice cucumbers in half, slice in half again, and quarter into one inch triangle shaped chunks. Slice your tomatoes in half, or quarter if they’re large.
  • For meal prep, pour Quinoa into individual containers. Arrange cucumbers and tomatoes on either side of grain. Add feta if desired, top with a dollop (one tbsp) of hummus. 
  • Prior to eating, drizzle balsamic vinegar (one tsp, more if desired) over Bowl. Mix, indulge!

Substitute vinegar for citrus juice, or your favorite salad dressing. Bowls can also be made to eat plain. 

This dish could also be made as a side dish. Combine all ingredients, mix, and serve cold. Would pair well with BBQ items! Add even more spunk by tossing in dried cranberries or halved grapes for a sweet addition! I eat these individual bowls with a side of pita bread, and some fresh fruit! 

I’m hoping to try some other recipes with Quinoa in the future…but as for now, I think I’m starting to like this super food!



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