Quick Quinoa and Beet Bowl

Looking for a unique meal that will satisfy your taste buds without having to spend your evening in the kitchen? This filling quinoa bowl is ready in 30 minutes. Make this dish for a crowd or make it and save the rest for leftover lunches. You can even make it without the chicken to keep it vegetarian-friendly.


  • 2 cups quinoa, cooked
  • 1 cup cooked chicken, optional
  • 3 medium beets, peeled and sliced
  • 1 cup carrots
  • 1 zucchini, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tbsp. balsamic vinegar
  • 2 tbsp. fresh basil, chopped
  • 1 tsp. salt
  • 1 tsp. pepper


  1. Cook quinoa according to package directions. Set aside and let cool. 
  2. While the quinoa is cooking place a steamer in a medium sauce pan.
  3. Fill the sauce pan with just enough water to almost reach the steamer. (Roughly 1 inch.)
  4. Bring the water to a boil.
  5. Add carrots, beets, and zucchini to the steamer.
  6. Steam for 5-7 minutes or until tender.
  7. In a medium bowl, whisk oil, vinegar, basil, salt and pepper.
  8. Add quinoa and cooked chicken to the bowl and mix well to coat.
  9. Add in steamed vegetables and gently mix to combine.

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