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  • Writer's pictureCheryl Ferguson

Summer Veggie Quinoa and Rice Bowl

Updated: Jul 4, 2020


Today's recipe is from a beautiful book called "Pure & Beautiful Vegan Cooking - Recipes Inspired by Rural Life in Alaska", by Kathleen Henry (who is also the writer on the food blog "Produce on Parade").

I have loved this book for a while now, for its delicious recipes, but more importantly for its use of accessible ingredients. Since Henry is from a rural, more remote area, she typically uses ingredients you would have at home or access easily. Nothing is more frustrating when a recipe calls for ingredients that are found in aisle 17, top shelf next to licorice root extract, available in a 3 litre tub for $42 (though you only need 1 tsp). So, I have loved the simplicity and low-maintenance nature of the recipes in this book.


I chose the Summer Veggie Quinoa and Rice Bowl since summer has hit and veggies are in great supply, and this recipe appeared to pack a punch of nutrients while staying very "clean".


Ingredients required:



1 cup Quinoa/Rice mixture (I only had quinoa, so I used that by itself)

1 3/4 cups veg broth

1/2 tbsp olive oil

2 medium zucchini, sliced

1 small bunch of broccoli, chopped

3 minced garlic cloves

2 green onions, sliced

2 cups cherry tomatoes, sliced

1/2 cup chopped fresh parsley

1/4 cup chopped fresh basil


...and then for the dressing....

1/2 tbsp lemon zest

1 1/2 tbsp freshly squeezed lemon juice

1 1/2 tbsp red miso paste

1 1/2 tbsp agave nectar

ground black pepper


Once all of this is prepped, the recipe comes together very quickly.


While the quinoa is cooking (or the quinoa/rice combo if you choose), you just cook up the zucchini, broccoli and garlic in a pan with the olive oil. Then, mix up all the dressing ingredients. Mix the quinoa/rice with the sauteed veggies and dressing, and then top with onions, tomatoes, parsley and basil. It's really that easy.




A quick note about the quinoa: I often just cook my quinoa in water instead of vegetable broth. I just find that the vegetable broth taste sometimes gets in the way of the flavors from the fresh veggies. However, some might find it adds the flavor punch they need. Play around with it and decide how you like your quinoa!


And now for the ratings:


Vegan Approval: ⭐⭐⭐⭐ This is a good, and simple vegan meal. Those who love the taste of vegetables uninhibited will love this and feel it is a clean, light meal. Allows the vegetables to speak for themselves and super nutritious.


Simplicity: ⭐⭐⭐⭐ This was easy to assemble, and I had most of the ingredients on hand. The one thing that eludes me in so many recipes is red miso paste. What is this mystery ingredient and where can I find it? As always, I just left it out this time, but I wonder what the result would have been if I had been able to add it. The hunt for red miso paste will continue...


Carnivore rating: ⭐⭐⭐ "Pretty bland - functional but didn't like it that much".


Kid rating: ⭐⭐⭐ "Too lemony - sorry Mom."


So, all in all, a good result. Will keep it on the rotation for a light summer meal when zucchini is plentiful! Won't be making it for my kid's birthday lunch though.



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