Quinoa Bowl

Quinoa Bowl

A single bowl pulls together every major nutrient group, entirely plant-based. Quinoa supplies about 8 g of complete protein per cooked cup and is one of the few plant foods that delivers all nine essential amino acids. Sweet-potato cubes add a hefty dose of β-carotene, which the body converts to vitamin A for healthy vision and skin. Green peas layer in extra protein (4 g per half-cup) and gut-friendly fibre, while sun-dried tomatoes contribute lycopene—an antioxidant linked to cardiovascular protection.

Using pure and clean water lets the nutty quinoa flavour shine while you reap the bowl’s full nutritional payoff.

Enjoy steady energy, eye-supporting antioxidants and plant-based protein—all in about 30 minutes.

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  • Prep time

    30 min

  • Total time

    30 min

  • Serving

    4 persons

  • Calories

    525 kCal

  • What you need:

    • AquaTru filtered water (for cooking the quinoa)
      280 g quinoa
    • 1 generous handful of peas (approx. 100–120 g)
    • 2 zucchinis, chopped (unpeeled)
    • 4 generous handfuls of lettuce (mixed greens or lamb’s lettuce)
    • 2 medium sweet potatoes, diced
    • 8–10 sun-dried tomatoes, chopped
    • 160 g plant-based feta
    • 1 cucumber, quartered

    Toppings:

    • Pine nuts
    • Fresh herbs
    • Lemon juice
    • Salt and pepper
  • How to do it:

    1. Prepare filtered water using the AquaTru and pour it into a small saucepan. Add the quinoa and cook according to the instructions on the package.
    2. Meanwhile, peel and dice the sweet potato into small pieces and place them in the air fryer/oven. Roast at 200°C (392°F) for 15 minutes. After 5 minutes, add the zucchini pieces to the air fryer/oven as well.
    3. While that’s roasting, use a vegetable peeler to slice the cucumber into thin ribbons and finely chop the lettuce. Add the peas to the air fryer/oven during the final 2 minutes, then remove everything once cooked.
    4. Assemble your bowl with the quinoa, roasted sweet potato, zucchini, peas, sun-dried tomatoes, lettuce, cucumber ribbons, and crumbled feta.
    5. Top with a few pine nuts and season with lemon juice, fresh herbs, salt, and pepper to taste!
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