A Favourite Quinoa Power Bowl Base

A high-protein quinoa power bowl base for quick weeknight dinners. Simple, versatile and vegetarian.

In case you thought power bowls were only for hearty winter meals, let me remind you that they are also ideal for hot summer days.

For the past few summers, I’ve been making the same quinoa and vegetable ‘base’ for quick weeknight dinners and it’s time I shared the recipe. It keeps in the fridge for at least five days, making it practical for those days you just want to stay at the lake or pool until the last possible minute.

You can take this quinoa power bowl base in almost any direction as far as flavours and cuisines. I’ve listed our favourites compilations in the post, both vegetarian and non. Let’s get to it!

Quinoa Power Bowl Base Ingredients

Golden Quinoa – Fluffy and nutty! Able to be cooked and frozen. I love how versatile and delicious it is. You could also use any whole grains such as brown rice, cous cous, farro or pearl barley.

Black Beans – You could also use cooked lentils or any pulses, really.

Fresh Corn on the Cob – Frozen or canned is fine too. Use what you have.

Red Bell Pepper – This vegetable adds a little extra crunch. Any colour of sweet bell pepper would do.

Fresh Herbs – Garden herbs are abundant all summer long. Don’t be shy; be generous! I generally add these in just before serving.

These ingredients on their own may not seem particularly inspired; it’s the zesty dressing that brings the quinoa power bowl base to life!

Freshly squeezed lime juice, minced garlic (get the freshest available from the market) and cumin, together with olive oil make up the tangy dressing. You can adjust it to suit your tastes – less garlic, more heat from the chili powder – just taste as you go along.

It takes a mere 30 minutes of meal prep to complete this ‘base’ and you’ll be set for nourishing power bowls all week long.

Do-Ahead/Freezing Tips

This power bowl base freezes very well, however, the red pepper should be partially cooked to maintain the best texture. Also, don’t freeze it with the fresh herbs, just quinoa, corn, beans, red pepper and vinaigrette!

Freezing aside, the base will keep for up to five days in the fridge. Do not add herbs until just before serving as they can become slimy.

Quinoa Power Bowl Base Recipe

Power Bowl Toppings

Here’s how to round out the quinoa power bowl base into a meal. I’m giving suggestions for both vegetarian and flexitarian dinners. As always, use what is local and in season to you.

Vegetarian:

Add one of the following ingredient combinations to your quinoa power bowl base:

• Arugula, Avocado, Red Onion, Sunflower Seeds, Cilantro
• Red Cabbage, Green Onion, Grated Carrot, Sesame Seeds, Mint or Basil
• Crumbled Feta, Diced Cucumber, Cherry Tomatoes, Olives, Oregano
• Fried Egg, Salsa, Avocado, Cilantro
• Slow Roasted Tomatoes, Buratta, Basil, Pine Nuts
• Pico de Gallo, Guacamole, Iceberg, Blue Tortilla Chips
• Goat Cheese, Grilled Sweet Potato, Pickled Shallots
• Charred Broccoli, Sesame Tofu, Pumpkin Seeds, Parsley

Flexitarian:

Add one of the following ingredient combinations to your quinoa power bowl base:

• Grilled Peach and Chicken Kebabs
• Glazed Ginger Chicken Meatballs, Roast Broccoli
• Greek-Style Beef Kebabs
• Taco Beef, Cheddar Cheese, Tomatoes, Tortilla Chips
• Grilled Shrimp and Tomato Skewers
• Grilled Fish, Pickled Shallots, Cilantro

Fresh corn should be showing up at the farmer’s markets any day now and sweet bell peppers are plentiful. Add both vegetables to your basket, pair them with beans and quinoa from the pantry and try my recipe this week.

Happy cooking. Happy August!