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Five Beans Quinoa SaladRainbow Salad with Quinoa & Lentils Questa ricetta è disponibile anche in italiano

Healthy, wholesome and colorful, this vegan rainbow bowl with quinoa and red lentils is packed with colour and bursting with nutrients.

Light, yet filling lunch or dinner for those mid-warm end of summer days, this dish is both Vegan & Gluten-Free.

You all are going to agree on how appealing a colourful bowl of food is. It just screams health and whilst eating it, all the different textures and flavours do come together and start party in your mouth.

This dish has literally everything one can ask for. Because it covers all the colours, it is:
– rich on minerals and vitamins
– packed with proteins
– high on fibers
– super healthy
– poor on fats
– low on calories

But the most amazing thing about this recipe is that it comes together very quickly and it only requires one pot!

No more that 10 minutes for prepping and chopping, and within 30 minutes from when you switch on the heat this colourful bowl is ready for you to enjoy!

It also makes an amazing alternative for meal prepping, as it can easily be stored in the fridge in an airtight container for up one week.

For other healthy meal prep ideas do not miss:
– Easy Romanesco Broccoli Stew
– Italian Style Potato Salad
– Borlotti Beans and Sundried Tomato Salad
– Cous Cous Stuffed Peppers
– Five Beans Quinoa Salad
– Vegan “Beef” Stroganoff (Jackfruit)
– Tofu, Aubergine and Broccoli Miso Bowl

Now let’s see how to make this simple and healthy rainbow bowl.

Rainbow Quinoa & Lentil Bowl Recipe

Name: One Pot Rainbow Quinoa & Lentil Bowl
Prep time: 15 min
Cook time: 30 min
Ingredients: 100 g Red Lentils (1/2 cup); 90 g Quinoa (Tricolour; 1/2 cup); 70 g Kale (chopped; 1 cup); 250 g Red Cabbage (2 cups); 250 g Swiss Chard (Rainbow; 2 1/2 cups); 150 g Shallots (1 cup + 1 tbsp); 30 g Pumpkin Seeds (to garnish); 1 tbsp Vegetable Stock Powder; 1 tbsp Extra Virgin Olive Oil (substitute with broth for oil-free version); 1/2 tbsp Ginger Powder; 1/2 tbsp Sea Salt; 1 tbsp Ground Pepper; 1/2 tsp Turmeric; 500 ml Hot Water (or Vegetable broth; 2 cups)

Ingredients:
100 g Red Lentils (1/2 cup)
90 g Quinoa (Tricolour; 1/2 cup)
70 g Kale (chopped; 1 cup)
250 g Red Cabbage (2 cups)
250 g Swiss Chard (Rainbow; 2 1/2 cups)
150 g Shallots (1 cup + 1 tbsp)
30 g Pumpkin Seeds (to garnish)
1 tbsp Vegetable Stock Powder
1 tbsp Extra Virgin Olive Oil (substitute with broth for oil-free version)
1/2 tbsp Ginger Powder
1/2 tbsp Sea Salt
1 tbsp Ground Pepper
1/2 tsp Turmeric
500 ml Hot Water (or Vegetable broth; 2 cups)

Method:
1. Sauté the onions (diced) in extra virgin olive oil or vegetable broth if oil-free until soft and translucent.
2. Add the Red cabbage (finely chopped), a pinch of salt and cook for 5-7 minutes.
3. Rinse both the quinoa and the red lentils under cold water, then add to the pan. Add the ginger and the turmeric, heat up and stir for a couple of minutes.
4. Finely dice the Swiss chard stalks and leaves, and the kale (if needed) then add to the pan.
5. Season with salt, pepper and vegetable stock, then cover with boiling water.
6. Simmer for 20 minutes, stirring every now and then if required. The water should be absorbed completely, if you feel the lentils or the quinoa require more, add a few more tablespoons of water.
7. Serve hot or at room temperature topped with pumpkin seeds. This dish can also be enjoyed chilled if you prefer.

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