Quinoa Primavera Bowl (peas, Corn, & Quinoa)
A fresh & vibrant quinoa bowl that combines fluffy cooked quinoa with tender peas, crisp corn, aromatics, and parmesan. The avocado oil brings richness, while the onion and seasonings build savory depth. Finished with a sprinkle of finely shredded parmesan and fresh parsley, this dish is light, nourishing, and incredibly versatile — perfect as a side, lunch bowl, or base for adding chicken, salmon, or tofu.
Servings 4
Calories 233kcal
Ingredients
- 1 cup quinoa cooked in 2 cups water
- 2 cups peas fresh or frozen
- 2 cups corn fresh or frozen
- ¼ – ½ Cup grated parmesan
- 1 tbsp avocado oil
- ½ medium yellow onion diced
- Salt to taste
- No-salt seasoning to taste
- Parsley flakes to taste
- Fresh parsley leaves for garnish
- Finely shredded parmesan for garnish
Instructions
Prep Quinoa:
- Cook quinoa in 2 cups water until fluffy and tender. Set aside.
Sauté the aromatics:
- Heat the avocado oil in a large skillet over medium heat.
- Add the diced onion and sauté for 3–5 minutes, until translucent and lightly golden.
- Season with a pinch of salt, no-salt seasoning, and parsley flakes.
Add Peas & Corn:
- Stir in the peas and corn (frozen is fine).
- Cook for 4–6 minutes, until heated through and lightly tender.
Fold in Quinoa:
- Add the cooked quinoa into the saucepan and mix well.
- Warm for another 2–3 minutes so flavors combine.
Add Cheese:
- Sprinkle in ¼–½ cup grated parmesan, stirring gently until it melts slightly and coats the mixture.
Finish & Garnish:
- Taste and adjust salt and seasonings.
- Top with fresh parsley and a dusting of finely shredded parmesan.
Notes
Nutrition Facts (Quinoa Primavera Bowl)
Servings: 4
Per Serving (1/4 of the recipe):
- Calories: ~233
- Protein: ~12 g
- Total Fat: ~8 g
- Carbohydrates: ~34 g
- Fiber: ~5 g
- Net Carbs: ~29 g
- Sodium: varies depending on added salt
