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California Quinoa Bowl from Cooking Quinoa

by Ricki Heller 36 Comments

Today, please welcome Wendy from Cooking Quinoa.

wendy

Wendy is one of those bloggers I admired from afar for some time before we finally met online. I was always amazed and a little intimidated by the incredible output on her blog–always such creative, delicious-sounding recipes (and all made with quinoa!!), with beautiful photos to boot–on a very regular basis (I think Wendy cooks more in one day than I must do in a week!).

After some chatting on twitter, we eventually began to email back and forth, and I was so delighted to by how friendly, down-to-earth, genuine and generous Wendy is. She’s a homeschooling mom of three who eats–and cooks–healthy foods containing quinoa. How about  Quinoa with Veggies and Almond Butter Curry Sauce, Chocolate Chip Quinoa Blondies,  Roasted Pumpkin Quinoa Salad, incredible Copycat Mary’s Gone Crackers, or this uber-creative Cherry Quinoa Smoothie? And be sure to check out her varied list of cookbooks on her blog! Her recipes are always straightforward, reliable and easy to follow–not to mention, they taste amazing! (And I really appreciate how almost every single one has vegan options). Thanks, Wendy!

California Quinoa Bowl


My name is Wendy and I blog over at Cooking Quinoa. I am thrilled to be here today helping Ricki out while she works on her next book!

As you might have guessed from the name, my website is all about quinoa. I focus on real food, healthy recipes and an occasional indulgence from time to time.

I am almost never without cooked quinoa in the fridge. It’s great to sneak into breads, pancakes or cookies for my boys. As a mom I love knowing that I’m making these things just a little bit healthier for them.

California Quinoa Bowl

If you have a baby, quinoa makes a great early food. (Just make sure you rinse it very well.) My nine month old daughter has been enjoying it – often mixed with avocado – since she was six months old.

While all three of my children eat quinoa, the real reason I keep it on hand all the time is me! Like you all, I am extremely busy but still try to eat right. Having cooked quinoa in the refrigerator means a healthy meal is never far away.

California Quinoa Bowl

One of my favorite things to make is a quinoa bowl. I typically just fill the bottom of a serving bowl with quinoa and then top it with whatever cooked or fresh veggies I have in the refrigerator. I love to top it with some type of sauce, but balsamic vinegar does it in a pinch!

The recipe I am sharing with you today is one of my favorite quinoa bowls. I hope you enjoy it as much as I do!

California Quinoa Bowl

California Quinoa Bowl

This quinoa bowl was inspired by a rice bowl in Food Network Magazine. If you don’t enjoy heat, feel free to leave the crushed red pepper off. The bean puree resembles a tahini free hummus. If you are short on time, purchased hummus would be a great substitution.

Roasted Vegetables:
2 red peppers, cut into strips
1 zucchini, julienned
1 red onion, halved and sliced thin
¼ cup (60 ml) walnuts, chopped
3 cloves garlic, sliced thin
2 tablespoons extra virgin olive oil
1/8 tsp (.5 ml) crushed red pepper flakes
1 tsp (5m l) fine sea salt
½ teaspoon fresh ground pepper

Bean Puree:
1 ½ cups (360 ml) cooked cannellini beans, drained and rinsed (about 1 can)
1 avocado, peeled and pitted
2 Tbsp (30 ml)  lemon juice
3/4 tsp (3.5 ml) garlic, minced (more or less to taste)
1/3 cup (80 ml) filtered water
¼ cup (60 ml) chopped cilantro or parsley
1/2 tsp (2.5 ml) sea salt (more or less to taste)
1/4 tsp (1 ml)  fresh ground pepper

Bowl:
4 cups (960 ml) cooked quinoa, warmed
1 cup (240 ml) sprouts

Preheat oven to 425F ( 220C). Line 2 rimmed baking sheets with parchment paper.

In a medium bowl combine red pepper, zucchini, red onion, walnuts, garlic, olive oil, crushed red pepper, salt and pepper. Arrange on baking sheets and cook, stirring occasionally, for 25 minutes.

In a food processor combine beans, avocado, lemon juice, garlic, water, salt and pepper. Process until smooth, adding additional water as required to reach desired consistency. Add cilantro and pulse until combined.

Place quinoa in serving bowls and top with vegetables, puree and sprouts.

Servings 6, Calories 321, Fat 16.1g, Carbohydrates 33.6g, Protein 11g, Cholesterol 0mg, Sodium 530mg, Fiber 10.7g, Sugars 3g, WW Pts 8

Suitable for: ACD  All Stages, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, vegan, low glycemic.s

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Wendy Polisi is the creator of CookingQuinoa.net, where she shares healthy creative recipes and celebrates all things quinoa. An avid cook from an early age, Wendy enjoys the challenge of creating dishes that are healthy without sacrificing flavor. She is the author of the bestselling Quintessential Quinoa Cookbook and The Gluten Free Quintessential Quinoa Cookbook as well as popular ebooks QuinoaFit, Quinoa Strong and The Holiday Quinoa Cookbook. Though she dedicates a great deal of time to all things food, her greatest accomplishment is being a (homeschooling) mom to three children, ages 9, 7 and 9 months. Wendy is an avid promoter of lifestyle design and her family has been enjoying a location independent lifestyle since 2008.

Connect with Wendy on Facebook, Google+ and Pinterest.

[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]

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Filed Under: ACD Maintenance, ACD Stage One, ACD Stage Three, ACD Stage Two, anti candida diet, beans and legumes, entrees, gluten free, grains, nut-free, recipes, salads, vegan, vegetables Tagged: anti candida diet, anti-candida, dairy free, easy, egg free, entree, food allergies, food sensitivities, gluten free, healthy, parve, quick, recipe, recipes, salad, savory, sugar free, vegan, vegetables, vegetarian, wheat-free

Reader Interactions

Comments

  1. Lisa says

    January 28, 2014 at 8:56 am

    Cannot wait to try this!

    Reply
    • Ricki says

      January 28, 2014 at 9:09 am

      Me, too, Lisa–Wendy is a quinoa GENIUS! 😀

      Reply
      • Wendy says

        January 29, 2014 at 8:52 am

        Thanks Ricki and hope you enjoy Lisa!

        Reply
  2. Kim @ Welcoming Kitchen says

    January 28, 2014 at 10:12 am

    Love the sound of that bean puree, Wendy! I am a huge fan of one-dish meals, too. As a mom, I love having as few dishes as possible 🙂

    Reply
    • Ricki says

      January 28, 2014 at 9:29 pm

      I’m definitely with you on that one, Kim! Fewer dishes = happy me! 🙂

      Reply
      • Wendy says

        January 29, 2014 at 8:56 am

        Thanks Kim! I live for one dish meals. 🙂

        Reply
  3. Kristina says

    January 28, 2014 at 10:16 am

    this looks fantastic – I love the addition of walnuts! we love our bowls here too, I’ll be making this one soon.

    Reply
    • Ricki says

      January 28, 2014 at 9:28 pm

      Me, too, Kristina! So quick and easy–and always love the flavor combos!

      Reply
    • Wendy says

      January 29, 2014 at 8:55 am

      Kristina, You are actually the one that got me hooked on bowls. Hope you enjoy.

      Reply
  4. Lizthechef says

    January 28, 2014 at 12:34 pm

    You are inspiring me – I have some triple color quinoa coming from a well-known company and need to develop a recipe and post – thanks.

    Reply
    • Ricki says

      January 28, 2014 at 9:28 pm

      Oooh, wow, triple color? Sounds amazing!! Thanks, Liz! 🙂

      Reply
    • Wendy says

      January 29, 2014 at 8:54 am

      LOVE the new tricolor quinoa!

      Reply
  5. Emma says

    January 28, 2014 at 6:10 pm

    I love Wendy’s blog too! Lovely to see her over there
    I think I’ll make a batch of quinoa tomorrow…I can’t wait to make this bowl!

    Reply
    • Ricki says

      January 28, 2014 at 9:27 pm

      I know, it look so yummy, doesn’t it? And so easy, too! 🙂

      Reply
    • Wendy says

      January 29, 2014 at 8:53 am

      Thanks so much Emma!

      Reply
  6. Wendy says

    January 29, 2014 at 8:58 am

    Thanks so much for inviting me to share Ricki!

    Reply
    • Ricki says

      January 29, 2014 at 12:05 pm

      Wendy, my pleasure, entirely!! Thank YOU for sharing this incredible recipe with my readers! 😀 xoxo

      Reply
  7. Heather @Gluten-Free Cat says

    January 30, 2014 at 6:53 pm

    Delicious! I love the idea of the bean puree with avocado! What a lovely topper! I bookmarking this recipe for next week’s lunches. Thanks for guest posting!!

    Heather

    Reply
    • Ricki says

      January 30, 2014 at 8:54 pm

      I agree Heather! It’s so creative and sounds so delicious, too. 🙂

      Reply
    • Wendy says

      February 3, 2014 at 10:40 am

      Thanks so much Heather! I hope you enjoy.

      Reply
  8. Melanie says

    February 2, 2014 at 10:59 am

    Yum, yum, yum! That’s super cool that the bean puree is like a tahini hummus. I should try making this sometime. It looks so tasty and colorful.

    Reply
    • Ricki says

      February 2, 2014 at 10:14 pm

      I agree, Melanie! Sounds delicious, right? 😀

      Reply
  9. John Hartil says

    February 3, 2014 at 12:13 pm

    What a delightful looking meal – cannot wait to try this one!

    Reply
    • Ricki says

      February 3, 2014 at 12:20 pm

      I agree, John! 😀

      Reply
  10. Peggy says

    February 3, 2014 at 5:37 pm

    What a great weeknight meal!

    Reply
    • Ricki says

      February 3, 2014 at 8:33 pm

      I thought so, too, Peggy! Wendy’s recipes are the bomb. 🙂

      Reply
  11. Lauren L. @ Newest Obsession says

    February 3, 2014 at 8:36 pm

    I just made this for dinner tonight, and all I have to say is WOW! I loved the flavors, textures, and ease of preparation. Thank you for sharing! I cannot wait to have the leftovers for lunch.

    Reply
    • Ricki says

      February 3, 2014 at 8:39 pm

      So glad to hear that, Lauren! I bet Wendy will be thrilled, too. I can’t wait to make it myself!! 😀

      Reply
  12. Rachael@AnAvocadoADay says

    February 4, 2014 at 4:19 pm

    This looks fantastic! I’m always drawn to California anything on the menu – usually cause that means there’s avocado in it!

    Reply
    • Ricki says

      February 4, 2014 at 5:02 pm

      Ha ha! I’m drawn to it because, well, California means California WEATHER!! LOL!! 🙂

      Reply
  13. Kristine says

    January 27, 2016 at 1:23 am

    if one was allergic to that type of bean could you suggest a substitution?

    Reply
    • Ricki Heller says

      January 27, 2016 at 7:05 pm

      Kristine, I would think that any kind of bean would work just as well. This is actually Wendy’s recipe, though, so I will ask her!

      Reply

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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great!

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