How is the quinoa prepared for this El Fresco bowl?

The quinoa is rinsed, then simmered in a medium pot with a 1:2 ratio of quinoa to liquid (one cup water, one cup vegetable broth) for 15 minutes, followed by a 5-minute stand.

What vegetables are included in the El Fresco Quinoa Bowl?

This bowl features grated carrots, diced zucchini, and chopped broccoli, which are sauteed in a large pan until about halfway tender before black beans are added.

Can I adjust the amount of cilantro in this recipe?

Yes, the recipe suggests 1/3 cup of rough chopped cilantro, noting that you can use more or less depending on your preference, with a portion reserved for garnish.

What are the recommended toppings for this El Fresco Quinoa Bowl?

The bowl is finished with a dollop of salsa, a slice of avocado, and fresh cilantro.

Is this recipe suitable for meal prepping?

Yes, the cooked quinoa and sauteed vegetables can be stored together. Add fresh toppings like salsa, avocado, and extra cilantro just before serving to maintain their freshness.

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El Fresco Quinoa Bowl
[Vegan]

MA By: Maria and Alyssa

Author Bio

Maria and Alyssa are two sisters living in NYC and co-founders of Spinach for Breakfast,... Read More

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A colorful El Fresco Quinoa Bowl with fluffy quinoa, sauteed carrots, zucchini, broccoli, black beans, salsa, avocado, and fresh cilantro.

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El Fresco Quinoa Bowl [Vegan]

This power bowl is a really well rounded, balanced dish that is packed with variety in both texture and flavor. It's full of fresh vegetables like carrots, broccoli, and zucchini, as well as protein powerhouses like black beans and fluffy quinoa! Balance out all the freshness with some mildly spicy... Read More

Ingredients You Need for El Fresco Quinoa Bowl [Vegan]

1 cup of quinoa, rinsed well
1 cup of water
1 cup of vegetable broth
1 cup of grated carrots
2 cups of diced zucchini
2 cups of broccoli, chopped small
1 cup of black beans, rinsed and drained
1/3 cup of cilantro, rough chopped (more or less depending on preference)
Salsa
Avocado
Sea salt and pepper, to taste

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How to Prepare El Fresco Quinoa Bowl [Vegan]

Combine the 1 cup quinoa with 2 cups of liquid in a medium pot.
Bring to a boil.
Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand for 5 more minutes (still covered). Fluff and set aside.
While the quinoa is cooking, add olive oil to a large pan over medium heat.
Add the carrots, zucchini, broccoli, and a few dashes of sea salt and pepper.
Sauté for 5-7 minutes until the vegetables are about half way tender
Add in the black beans and 1/4 cup of the chopped cilantro (leave the rest for garnish), and mix through.
Saute until the vegetables are tender and the black beans are warmed.
Gently stir in the quinoa.
Spoon into bowls, and top with a dollop of salsa, fresh cilantro, and a slice of avocado.