Maple Dijon Quinoa Bowl

This Maple Dijon Quinoa Bowl is an easy to make bowl recipe that is perfect for your weekly meal prep!  Store it layered in jars to make lunch time a breeze.
It has been a while since we last chatted. I had a little life drama that left me more than a little exhausted, and I decided to take a much needed break. I'm not sure you can really all it a break considering my days are spent chasing a one year old, but it was nice to not be chasing a one year old while trying to be productive.

Thanks to all of you who sent emails to make sure that I was OK. It was so thoughtful and much appreciated. I am still behind on emails and such, but hopefully will get caught up this week. (To those awaiting replies, thank you for your patience!)

In the meantime, I've got this yummy Quinoa Bowl to share with you. Don't you just love this time of year when produce is so plentiful?

The spinach you see below was from my Dad's garden. Everything else was from my CSA box, which was so beautiful I nearly had tears in my eyes when I was unpacking it.

This is a fun recipe that is easy to adapt to whatever you have on hand. You could easily add tempeh, chicken or nuts to change things up a bit.

If You Like This Maple Dijon Quinoa Bowl You May Also Like:

• Apple Quinoa
• Mediterranean Quinoa Salad
• Veggie Quinoa Bowl
• How to Cook Quinoa

Maple Dijon Quinoa Bowl

Print Recipe

5 from 1 vote

Maple Dijon Quinoa Bowl

The purpose of the chia seeds/water combination in the dressing is to save on calories and fat. If you prefer, you can simply use and additional ¼ cup of olive oil

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Course

Cuisine: Quinoa

Servings: 4

Calories: 352kcal

Author: Wendy Polisi

Ingredients

• Dressing
• 2 teaspoons chia seeds
• ¼ cup water
• ¼ cup olive oil
• ¼ cup rice wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• ½ teaspoon sea salt
• ¼ teaspoon fresh ground pepper
• Bowl
• 8 ounces broccoli cut into bite sized pieces
• 3 cups cooked quinoa
• 1 red or orange pepper seeded and chopped
• ½ cup julienned radishes
• 4 ounces chopped spinach
• ½ cup sprouts or micro greens

US Customary - Metric

Instructions

• Combine chia seeds and water and set aside for 15 minutes. Make dressing by combining chia gel, water, olive oil, vinegar, mustard, maple syrup, salt and pepper in a blender and processing until smooth.
• Meanwhile, heat a large pot of water to boiling. Add broccoli and cook for 3 to 5 minutes. Drain and rinse with cool water.
• Divide quinoa among bowls. Top with broccoli, pepper, radishes, spinach and micro greens.

Notes

Servings 4, Serving Size 231g, Calories 327, Fat 16.2g, Carbohydrates 37.2g, Protein 9.2g, Cholesterol 0mg, Sodium 374mg, Potassium 694mg, Fiber 6.6g, Sugars 5.6g

Nutrition

Calories: 352kcal | Carbohydrates: 41g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Sodium: 435mg | Potassium: 683mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3120IU | Vitamin C: 85mg | Calcium: 107mg | Iron: 3.7mg