This Quinoa Bowl Recipe can feed a Crowd!

By Yeung Man Cooking · 30 min

Ingredients

Instructions

1. Rinse and drain the quinoa, put it in a small saucepan, add 1 cup of water and heat on medium high.
2. Put the arugula in a large mixing bowl. Coarsely chop the parsley and add it to the bowl.
3. When the water starts to bubble, stir the quinoa, then cover and cook on medium low for 20 minutes.
4. Dice the mini cucumbers, slice the olives, and chop the hearts of palm into bite-sized pieces; add all to the bowl. Rinse and drain the chickpeas and add them with the hemp hearts. Thinly slice the red onion and add it too.
5. Fluff the quinoa and let it cool for a few minutes.
6. Heat a nonstick pan to medium. Add 1 tsp olive oil, then the cherry tomatoes. Let them char for a couple of minutes, toss, and char for a couple of minutes more.
7. Move the quinoa to the mixing bowl. When the tomatoes begin to blister, add them too. Add the juice of 1 lemon, 1/2 tsp salt, pepper to taste and 2 tbsp olive oil. Mix well and serve.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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