Vegan Peas and Quinoa Bowl
This simple vegan bowl combines fluffy, toasted quinoa with sweet, vibrant peas, dressed in bright lemon and olive oil. It offers a nourishing, textural contrast with each bite, finished with fresh herbs for a fragrant touch. Perfect for a quick, wholesome meal that feels both comforting and invigorating.
Equipment
- Medium pot
- Frying Pan
- Mixing bowl
- Knife
- Spoon
Ingredients
- 1 cup quinoa rinsed
- 1 cup frozen peas no need to thaw
- 0.5 lemon lemon for zest and juice
- 2 tablespoons olive oil extra virgin preferred
- a handful fresh mint or basil chopped, for garnish
- to taste salt and pepper adjust as needed
Instructions
- Rinse the quinoa under cold water until the water runs clear, then drain well.
- Add the rinsed quinoa and 2 cups of water to a medium pot, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy and the germ spirals out.
- While the quinoa cooks, heat a frying pan over medium heat and add 1 tablespoon of olive oil.
- Once hot, add the frozen peas directly from the freezer. Sauté for 3-4 minutes, stirring often, until the peas are bright green and tender with a slight crackle.
- Zest half the lemon and then juice it, combining the juice and zest in a small bowl with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper to taste.
- Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl. Add the sautéed peas on top.
- Pour the lemon dressing over the quinoa and peas, then toss gently to combine and coat everything evenly.
- Chop the fresh herbs and sprinkle over the bowl, then season with salt and pepper as desired.
- Give everything a final gentle toss, then let the bowl sit for 2-3 minutes to allow flavors to meld.
- Serve the bowl slightly warm or at room temperature, garnished with extra herbs or nuts if desired, and enjoy!