13 Quinoa Bowls that Make it Easy and Delicious to Eat Clean

Quinoa is a simple and tasty addition to your diet. I personally like to use quinoa because it is chock full of nutrients and works as an easy addition to a salad, or substitution for rice. Here some delicious recipes you can try to add this seed to your life.

Written by: Jess Baumgardner

Quinoa (pronounced KEEN-wah), has been grown in South America for thousands of years. Contrary to popular belief, it is a SEED that is harvested from the goosefoot plant (what a silly plant name!).

Although it is a seed, quinoa is prepared and consumed in the same fashion as a grain, so that makes it great as a base, side dish, or porridge – and it cooks fast!

Quinoa has an amazing nutritional profile, providing your body with protein, fiber, zinc, magnesium, manganese, copper, iron, potassium, phosphorus and folate. It contains all nine essential amino acids that your body cannot produce, to make it a complete protein. With 8 grams of protein per cup, it’s great for energy and endurance.

To Cook Quinoa:

  • FIRST soak it, if you can! This will remove the bitter coating and phytic acid that can bind to minerals in your body and remove them (eek! Don’t fret –  just soak, or at least rinse it really well!).
  • Add 1 cup of soaked and/or rinsed quinoa to 2 cups of water in a saucepan and bring to a boil.
  • Once boiling, cover and reduce heat to low to simmer for about 15 minutes until the quinoa is tender and the water has cooked off.
  • To save time, cook a big batch of quinoa (triple or quadruple this recipe!) and use it for several bowls! Quinoa can be used for sweet or savory bowls; breakfast, lunch or dinner. You can even buy pre-cooked quinoa in the freezer section of your grocery store now to save even more time!


The Quinoa Bowl – What Is It? (Besides The Most Amazing, Easiest Meal Ever!)

  • A quinoa base
  • Fruit or veggies in abundance
  • Toppings of choice to add flavor or crunch


Now that you have the basics, batch cook your quinoa and try some of these delicious recipes!

1. Quick Veggie Quinoa Bowl

Quick Veggie Quinoa Bowl
Photo Courtesy of Health Coach Philly Recipe: Quick Veggie Quinoa Bowl
Serves: 2-3
  • 1 pack frozen quinoa (or cook 1-1.5 cups of dry quinoa)
  • 1 small pack mushrooms (I used a mixture of shiitake and baby bellas here), cleaned and sliced
  • 3 tbsp tamari
  • 1-2 tbsp coconut oil
  • optional: ¼ onion, diced
  • optional: 1 clove garlic, minced
  • 2 cups fresh spinach
  • 2-3 tbsp nutritional yeast
  • ⅓ cup unsweetened almond milk
  1. Cook quinoa (instructions on package).
  2. Heat a small pan to medium. Add the coconut oil, (onions and garlic if using), mushrooms and tamari.
  3. Cook the mushrooms to your liking. I like to cook them for about 7 minutes until they are a bit dark and chewy and full of flavor. If the extra water from the mushrooms doesn't cook off, drain a bit into the sink before you continue with step 4.
  4. Stir in the quinoa, spinach, almond milk and nutritional yeast and cook for another 1-2 minutes until the spinach wilts a bit, the milk and yeast have combined nicely and all of the flavors have come together.

2. Honey Chipotle Chicken Bowls
Honey Chipotle Chicken Bowls
Photo Courtesy of How Sweet it is Recipe: Honey Chipotle Chicken Bowls
Serves: 2-4
  • Honey chipotle chicken
  • 1 pound boneless, skinless chicken breasts
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ cup olive oil
  • 3 tbsp adobo sauce, from a can of chipotles in adobo
  • 2 tbsp honey
  • 1 tbsp dijon mustard
  • 1 tbsp honey mustard
  • 2 tbsp chopped fresh cilantro
  • 4 garlic cloves, minced
  • Salad
  • 6 cups spring greens
  • ½ pint cherry tomatoes, halved
  • ¼ cup torn fresh cilantro
  • 4 green onions, sliced
  • 1 avocado, sliced
  • 1 lime, juiced
  • 1 tbsp olive oil
  • ½ tbsp honey
  • Lime quinoa
  • ½ cup uncooked quinoa, rinsed
  • 1 cup low-sodium chicken or vegetable stock, or even water
  • 1 tbsp coconut oil
  • 1 lime, juiced and zest freshly grated
  • ¼ tsp salt
  • ¼ tsp pepper
  1. Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.
  2. When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.
  3. To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!
  4. Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.

3. Grab-N-Go Sweet Potato, Cranberry & Quinoa Power Bowl
Grab-N-Go Sweet Potato, Cranberry & Quinoa Power Bowl
Photo Courtesy of Blissful Basil Recipe: Grab-n-go Sweet Potato, Cranberry & Quinoa Power Bowl
Serves: 4-6
  • Roasted Sweet Potatoes
  • 2 large sweet potatoes, peeled
  • 2-3 tbsp extra-virgin olive oil
  • 1 tbsp ground cinnamon
  • 1 tbsp smoked paprika
  • Sea salt, to taste
  • Quinoa
  • 1 cup white quinoa, thoroughly rinsed
  • 2 cups water
  • ⅓ cup fresh chives, chopped
  • ¾ cup pomegranate seeds
  • ¼ cup shelled hemp seeds
  • 2 tbsp balsamic vinegar
  • 1-2 tbsp tamari or soy sauce
  • Spiced Cranberry Sauce
  • 12 ounces fresh cranberries
  • ⅓ to ½ cup pure maple syrup (grade b)
  • ¼ cup water
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • Mashed Avocado (you'll need these ingredients each morning)
  • ½ avocado, pitted
  • ½ lime
  • Sea salt
  • Chili flakes
  • Garnishing
  • 1 cup fresh baby arugula
  • Lime wedges
  • Black pepper
  1. To Make The Sweet Potatoes
  2. Preheat your oven to 425F.
  3. Cut your sweet potatoes into equal-size wedges or large cubes and transfer them to a baking sheet that has been lined with parchment paper.
  4. Drizzle on the olive oil and sprinkle on the cinnamon, paprika and sea salt.
  5. Toss to coat.
  6. Roast for 20-30 minutes or until fork-tender and golden.
  7. Refrigerate in an airtight container until ready to use.
  8. To Make The Quinoa
  9. Add the quinoa and water to a medium sauce pan. Bring the mixture to a boil, reduce heat and simmer for 10-15 minutes or until the quinoa is translucent and tender.
  10. Drain off excess water and transfer to a bowl.
  11. Add in the chives, pomegranate seeds, hemp seeds, balsamic vinegar and tamari. Toss to coat.
  12. Refrigerate in an airtight container until ready to use.
  13. To Make The Spiced Cranberry Sauce
  14. Add the cranberries, maple syrup, water, cinnamon and cardamom to a large sauce pan. Simmer for 15-20 minutes or until the cranberries have burst and broken down into a chunky sauce, stirring occasionally.
  15. Let cool and transfer to a glass jar.
  16. Refrigerate in an airtight container until ready to use.
  17. To Make The Mashed Avocado
  18. Prepare the mashed avocado in the morning just before assembling the power bowl.
  19. Add the flesh of the avocado to a bowl and squeeze the lime juice over top. Sprinkle on some sea salt and use the back of a fork to mash the avocado. Stir in the chili flakes.
  20. To Assemble The Bowls
  21. In an airtight container or bowl, add in some sweet potatoes, quinoa, fresh arugula, cranberry sauce and mashed avocado. Garnish with black pepper and a fresh spritz of lime juice.

4. Cinnamon Apple, Walnut, Kale And Quinoa Salad
Cinnamon Apple, Walnut, Kale And Quinoa Salad
Photo Courtesy of ifoodreal Recipe: Cinnamon Apple, Walnut, Kale and Quinoa Salad
  • ⅔ cup dry or 2 cups cooked quinoa
  • 3 large handfuls kale, stalks removed & finely chopped (I used pre-washed baby kale)
  • 3 medium apples, cored & diced (use sweet variety)
  • 5 celery stalks, diced
  • 1 cup walnut halves or pieces
  • Cinnamon Dressing:
  • ¼ cup olive oil, extra virgin
  • ¼ cup apple cider vinegar
  • 2 tbsp maple syrup or honey
  • ½ lemon, juice of
  • 1 tsp cinnamon
  • 1 tsp salt
  • ½ tsp ground black pepper
  1. Cook dry quinoa as per package instructions. If using leftover quinoa measure 2 cups. Add to a large mixing bowl along with kale, walnuts, apples and celery.
  2. In a small skillet, toast walnuts on low-medium heat until lightly brown, about 5 minutes. Stir frequently and watch closely not to burn. Transfer to a bowl with other ingredients.
  3. In a small bowl, whisk together Cinnamon Dressing ingredients, pour over salad and stir gently. Serve cold or warm, on its own or with chicken or turkey.
  4. Storage Instructions: Refrigerate salad without the dressing for up to 2 days. Dressing keeps well refrigerated for a few weeks. All dressed salad stays fresh in the fridge for up to 1 day.

5. Protein-Packed Breakfast Quinoa Breakfast Bowl
Protein-Packed Breakfast Quinoa Breakfast Bowl
Photo Courtesy of One Green Planet Recipe: Protein-Packed Breakfast Quinoa Breakfast Bowl
Serves: 2
  • 2 cups almond milk
  • ¼ tbsp cinnamon
  • ½ tsp vanilla
  • Pinch ground cloves
  • Pinch ground nutmeg
  • Pinch ground ginger
  • 1 cup uncooked quinoa
  • ½ cup dried cranberries, or any dried fruit
  • 1 tbsp maple syrup
  • ½ cup raw almonds, chopped
  • 2 tbsp raw sunflower seeds
  • 1 cup fresh blueberries, or any fresh fruit
  • 2 tbsp chia seeds
  • Coconut milk for drizzling
  1. Mix almond milk, cinnamon, vanilla, cloves, nutmeg and ginger in a pot then add the quinoa. Bring to a boil, cover and lower the heat to simmer for 10 minutes. Remove from heat and let sit for 5 minutes.
  2. Sir in the dried cranberries and maple syrup and adjust sweetness to taste.
  3. Spoon the quinoa into bowls and top each serving with almonds, sunflower seeds, blueberries, chia seeds and a drizzle of coconut milk and enjoy!

6. Blueberry Almond Breakfast Quinoa Smoothie Bowl
Blueberry Almond Breakfast Quinoa Smoothie Bowl
Photo Courtesy of Food Faith Fitness Recipe: Blueberry Almond Breakfast Quinoa Smoothie Bowl
Serves: 4-5
  • Quinoa
  • 1 cup quinoa, uncooked
  • 2 cups Almond Breeze Almondmilk Hint of Honey Vanilla
  • Smoothie
  • 2 cups Almond Breeze Almondmilk Hint of Honey Vanilla
  • 4 cups Frozen blueberries
  • Topping
  • ¼ cup Honey
  • 1 tbsp + 1 tsp Almond Breeze Almondmilk Hint of Honey Vanilla
  • ½ cup Blue Diamond sliced almonds, toasted*
  1. Combine the quinoa and Almond Breeze in a large pot and bring to a boil. Once boiling, reduce to low heat and cover. Cook until the Almond Breeze is absorbed, about 20 minutes. Fluff with a fork and let the quinoa stand until it comes to room temperature.
  2. Place the 2 cups of Almond Breeze into a blender. Add in the blueberries and blend until smooth and creamy.
  3. In a small bowl, whisk the honey and remaining Almond Breeze until smooth and well combined. It should be the consistency of a glaze.
  4. Divide the blueberry smoothie between bowls and top with the quinoa.
  5. Drizzle each bowl with the honey glaze, top with toasted almonds and DEVOUR.

7. Roasted Sweet Potato, Quinoa And Fried Egg Bowl
Roasted Sweet Potato, Quinoa And Fried Egg Bowl
Photo Courtesy of Fitness Magazine Recipe: Roasted Sweet Potato, Quinoa and Fried Egg Bowl
Serves: 4
  • 2 small sweet potatoes (1 pound), diced
  • 2 tbsp coconut oil, melted
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 ⅓ cups water
  • ¾ cup quinoa
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 small shallot
  • 1 tsp Dijon mustard
  • ½ tsp dried thyme
  • 4 eggs
  • ¼ cup walnuts, toasted and chopped
  • Microgreens, for garnish
  1. Preheat the oven to 425 degrees . On a baking sheet, toss sweet potatoes with 1 tablespoon coconut oil and paprika and season with ¼ teaspoon each salt and pepper. Roast until tender, 25 minutes.
  2. Meanwhile, in a medium saucepan, bring water and quinoa to a boil. Reduce heat, cover and simmer until liquid is absorbed, 15 minutes. Fluff quinoa with a fork, then transfer to a large bowl; add sweet potatoes and combine.
  3. To make vinaigrette, puree olive oil, vinegar, shallot, mustard, thyme and remaining salt and pepper in a blender until smooth. Pour half over quinoa/sweet potato mixture, tossing to coat.
  4. In a large nonstick skillet, heat remaining coconut oil over medium heat. Add eggs and fry until whites are set but yolks are still soft, 3 minutes.
  5. Divide quinoa/sweet potato mixture among four bowls and top with an egg, walnuts and microgreens. Drizzle with remaining vinaigrette.

8. Superfood Quinoa Breakfast Bowl
Superfood Quinoa Breakfast Bowl
Photo Courtesy of The Wheatless Kitchen Recipe: Superfood Quinoa Breakfast Bowl
Serves: 2
  • 1 ½ cups cooked quinoa
  • 1 cup blueberries
  • 1 banana, sliced
  • ¼ cup sliced almonds
  • 2 tbsp hemp seeds (optional)
  • 1-2 tbsp real maple syrup
  • 1 tsp cinnamon
  1. Mix the cooked quinoa with the maple syrup and cinnamon, stir to combine. Heat the quinoa in the microwave or on the stovetop until warm. Divide between two bowls.
  2. Add half of the blueberries, banana, almonds and hemp seeds to each bowl.
  3. Add any other toppings that you would like!

9. Coconut Banana Oats Bowl With Crunchy Black Sesame Quinoa Cereal + Mango
Coconut Banana Oats Bowl With Crunchy Black Sesame Quinoa Cereal + Mango
Serves: 1
  • Coconut Banana Oat Smoothie
  • ⅓ cup rolled oats (use gluten-free if needed)
  • 1 cup coconut milk, divided
  • 1 tbsp chia seeds
  • ½ tsp vanilla extract
  • Pinch of salt
  • Half of a medium banana
  • Crunchy Black Sesame Quinoa Cereal
  • 3 ¼ cups cooked quinoa
  • 1 cup whole almonds, roughly chopped
  • ½ cup whole cashews, roughly chopped
  • ½ cup black sesame seeds (may use white if needed)
  • ¼ cup flax seeds
  • ¾ cup honey
  • ¼ cup coconut oil, melted
  • 1 tbsp vanilla extract
  • 1 tsp instant coffee (optional)
  • Good pinch of salt
  • Topping
  • Half a mango, chopped or sliced
  • 1 ounce dark chocolate, chopped
  • Fresh mint leaves
  • Chocolate Toasted Coconut Butter or coconut butter, melted for drizzling
  • Unsweetened coconut flakes
  1. Crunchy Black Sesame Quinoa Cereal
  2. Preheat the oven to 350 degrees F.
  3. Line 2 baking sheet with parchment or a silpat.
  4. In a large bowl add the quinoa, almonds, cashews, sesame seeds and flax seeds.
  5. Stir in the honey, coconut oil, vanilla extract, instant coffee and a pinch of salt, mix well.
  6. Dump the mixture out over the 2 prepared baking sheets and spread evenly.
  7. Bake for 35-50 minutes, stirring every 15 minutes until lightly golden brown all over.
  8. Remove from the oven and allow to cool before storing.
  9. To Make The Coconut Banana Oats
  10. Mix together the oats, ½ cup coconut milk, chia seeds, vanilla and salt in a small bowl.
  11. Cover and place in the fridge for for at least 30 minutes or preferably overnight (now is when I would make the quinoa cereal).
  12. The next morning, add the mixture to a blender along with the remaining ½ cup coconut milk and banana. Blend until smooth and creamy.
  13. To Assemble The Bowl
  14. Pour the creamy oats into a bowl.
  15. Top with the crunchy quinoa cereal, sliced mango and chopped chocolate.
  16. Add some mint and a drizzle of chocolate coconut butter or coconut butter if desired. Eat!

10. Spicy Kimchi Quinoa Bowl
Spicy Kimchi Quinoa Bowl
Photo Courtesy of Simply Quinoa Recipe: Spicy Kimchi Quinoa Bowl
Serves: 2
  • 2 tsp toasted sesame oil
  • ½ tsp freshly grated ginger
  • 1 tsp minced garlic
  • 2 cups cooked quinoa, cooled
  • 1 cup kimchi, chopped
  • 2 tsp kimchi "juice" (the liquid from the jar)
  • 2 tsp gluten-free tamari
  • 1 tsp hot sauce (optional)
  • 2 cups kale, finely chopped
  • 2 eggs
  • ¼ cup sliced green onions for garnish (optional)
  • Fresh ground pepper for garnish (optional)
  1. Heat the oil in a large skillet over medium heat. Add ginger and garlic and saute for 30 - 60 seconds until fragrant. Add the quinoa and kimchi and cook until hot, about 2 - 3 minutes. Stir in kimchi juice, tamari and hot sauce if using. Turn to low and stir occasionally while you prepare the other ingredients.
  2. In a separate skillet, cook the eggs on low until the whites have cooked through but the yolks are still runny, about 3 - 5 minutes.
  3. Steam the kale in a separate pot for 30 - 60 seconds until soft.
  4. Assemble the bowls, dividing the kimchi-quinoa mixture and kale evenly between two dishes. Top with green onions and fresh pepper if using.

11. Breakfast Power Bowl
13 Quinoa Bowls That Make It Easy (And Delicious!) To Eat Clean
Photo Courtesy of Simply Happenstance Recipe: Breakfast Power Bowl
Serves: 2
  • ⅔ cup cooked quinoa
  • 3 tbsp chia seeds
  • 1 cup unsweetened almond or coconut milk
  • ½ tsp vanilla
  • ½ cup rinsed blueberries
  • 1 banana, sliced
  • 3 tbsp slivered almonds
  • 2 tbsp melted almond butter (or other nut butter)
  • 1 tbsp raw honey
  • 1 tbsp dark chocolate chips or cacao nibs (optional)
  • *Other optional toppings: sliced strawberries, raspberries, blackberries, kiwi, peaches, coconut shavings, goji berries, pomegranate seeds, pumpkin seeds, nut butters, cacao nibs, or crunchy granola
  1. Stir together cooked quinoa, chia seeds, almond (or coconut) milk and vanilla in a medium-sized serving bowl, until combined.
  2. Pour mixture into one or two serving dishes. Cover with plastic wrap and refrigerate overnight (or at least 4 hours).
  3. When Ready To Eat:
  4. Rinse and slice fresh fruit.
  5. Combine almond butter and honey in a saucepan or microwave-safe dish. Heat until warm.
  6. Top quinoa pudding with fruit, slivered almonds, chocolate (optional) and a drizzle of the almond butter/honey mixture.
  7. Serve and enjoy immediately.

12. Curried Coconut Quinoa And Greens With Roasted Cauliflower
Curried Coconut Quinoa And Greens With Roasted Cauliflower
Photo Courtesy of Cookie + Kate Recipe: Curried Coconut Quinoa and Greens with Roasted Cauliflower
Serves: 4
  • Roasted Cauliflower
  • 1 head cauliflower, cut into bite-sized florets
  • 2 tbsp melted coconut oil or olive oil
  • ¼ tsp cayenne pepper
  • Sea salt
  • Curried Coconut Quinoa With Greens
  • 2 tsp melted coconut oil or olive oil
  • 1 medium yellow onion, chopped
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • ½ tsp curry powder of choice (optional)
  • ½ tsp ground cardamom
  • 1 can (14 ounces) light coconut milk
  • ½ cup water
  • 1 cup quinoa, rinsed well in a fine mesh colander
  • ⅓ cup raisins
  • 1 tsp sea salt
  • 1 tbsp apple cider vinegar
  • 4 cups baby arugula or chopped chard, spinach, maybe even kale*
  • Optional garnishes: 2 green onions, chopped, and a sprinkle of red pepper flakes
  1. Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with coconut oil, cayenne pepper and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.
  2. Cook the quinoa: In a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook until it is turning translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes.
  3. Fluff the quinoa with a fork. Stir in the salt, vinegar and greens (if you intend to eat this dish as leftovers, I recommend storing leafy greens separate from the quinoa, as the greens don't reheat well). Divide the quinoa into bowls and top with roasted cauliflower. Garnish with green onions and red pepper flakes if you'd like.

13. Mexican Quinoa Bowl
Mexican Quinoa Bowl
Photo Courtesy of Pick Fresh Foods Recipe: Mexican Quinoa Bowl
Serves: 6
  • ½ cup quinoa
  • 1 tsp olive oil
  • 1 garlic clove, minced
  • ¼ cup white onion, diced
  • 1 cup reduced sodium chicken broth
  • ½ tsp ground cumin
  • ¼ tsp kosher salt
  • ¼ tsp ground black pepper
  • 2 tbsp tomato sauce
  • 15 oz can reduced sodium black beans
  • Toppings
  • 1 large avocado, diced
  • Pico de Gallo
  • ½ cup tomatoes, diced
  • ¼ cup white onion, diced
  • 1 small jalapeño, finely diced
  • ½ cup fresh cilantro, chopped
  • ½ small lime, juiced
  1. In a large sauce pan heat 1 teaspoon of olive oil over medium heat.
  2. Sauté quinoa, onion and garlic until garlic is fragrant.
  3. Slowly add broth and stir.
  4. Add cumin, salt and pepper. Stir in 2 tablespoons of tomato sauce.
  5. Bring to a low boil, cover and reduce heat to low.
  6. Simmer for 15 minutes.
  7. Add black beans to sauce pan, gently stir to combine.
  8. Cover and let stand for 5 minutes.
  9. Serve with diced avocado and pico de gallo.



Jessica Baumgardner

Jessica Baumgardner

Certified Holistic Health Coach at Health Coach Philly
Jessica Baumgardner, aka Health Coach Philly, is a Certified Holistic Health Coach. She is dedicated to helping women improve their nutrition, reduce stress, lose weight and increase their energy through her personalized nutrition and lifestyle programs.

Jessica holds a Certification from the Institute for Integrative Nutrition, the world’s largest nutrition school and the only school integrating over 100 dietary theories, from traditional philosophies like ayurveda and macrobiotics, to modern concepts.

After successfully using a holistic approach to prepare for her wedding in 2012, Jessica decided to share her knowledge of whole foods and healthy living with women, to help them fulfill their own personal goals.
Jessica Baumgardner


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