Quinoa is a great source of protein that is more easily digested than animal protein. It is also super easy to make and can be added to soups, salads, or eaten alone as a side. Keeping quinoa in my pantry (or freezer if it is the steam-in-bag kind) is essential since I can whip it up whenever I want a protein-packed whole grain that satisfies my carb cravings yet offers the protein I need in my diet.
This quinoa bowl is perfect for lunch or dinner and if you make the quinoa ahead of time, you can put it together in a few minutes and have a delicious, healthy, and satisfying meal.
Note: If you cannot tolerate quinoa, feel free to sub with brown or white rice.
Makes 2 servings
Quinoa bowl ingredients:
- 1 cup quinoa, cooked according to package
- 2 Tbsp. Rice vinegar
- 2 Tbsp. Olive oil (divided)
- Salt and pepper (according to taste)
- 1/2 avocado, diced
- 2 Tbsp. sun-dried tomatoes
- 1/2 cup cucumber, diced
- 2 Tbsp. crumbled feta cheese
- 2 Tbsp. fresh parsley, chopped
- Oregano for garnishing
- Optional: Lean protein of your choice
Directions to make the quinoa bowl:
- In a small bowl, mix cooked quinoa with rice vinegar, olive oil, salt, and pepper.
- Spread quinoa on the bottom of your serving bowl and arrange avocado, tomatoes, and cucumber, feta, and parsley on top of the quinoa.
- Sprinkle with oregano and an extra drizzle of olive oil.
- calories: 310
- cholesterol: 8mg
- dietary fiber: 5.1g
- potassium: 454mg
- protein: 8.2g
- saturated fat: 3.8g
- sodium: 112mg
- total fat: 16.6g
Disclaimer: Everyone with inflammatory bowel disease is different. We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
Have you completed the IBD in America survey? Answer poll for survey link.