This bowl is like hiking through a Colorado summer—fresh, colorful, and earthy. The Garden of the Gods Blend brings that craveable combo of tomato, garlic, and herbs that makes even the simplest ingredients shine. It’s nutrient-packed, gluten-free, plant-based, and perfect for meal prep or a quick lunch that doesn’t skimp on flavor.
Garden of the Gods Veggie Quinoa Bowl
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
This bowl is like hiking through a Colorado summer—fresh, colorful, and earthy. The Garden of the Gods Blend brings that craveable combo of tomato, garlic, and herbs that makes even the simplest ingredients shine. It’s nutrient-packed, gluten-free, plant-based, and perfect for meal prep or a quick lunch that doesn’t skimp on flavor.
Author:The Spice Guy
Ingredients
1 cup quinoa, rinsed
2 cups water or low-sodium vegetable broth
1 zucchini, diced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 cup baby spinach
1 can (15 oz) chickpeas, drained & rinsed
1½ tbsp Garden of the Gods Blend
2 tbsp olive oil
Juice of ½ lemon
Optional: crumbled feta, avocado slices, or toasted pine nuts
Directions
Cook quinoa: In a pot, bring water or broth to a boil. Stir in quinoa, reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed. Fluff with a fork.
Sauté veggies: In a large skillet, heat olive oil over medium heat. Add zucchini, bell pepper, and chickpeas. Sauté 5–7 minutes until tender.
Add flavor: Stir in tomatoes, spinach, and Garden of the Gods Blend. Cook just until spinach wilts and everything is coated in that herby, garlicky goodness.
Combine: Toss the veggie mixture with quinoa and squeeze fresh lemon juice over the top.
Serve: Plate it up warm or chilled, and top with your choice of feta, avocado, or pine nuts if you’re feeling fancy.