Vegetable Quinoa Recipe with Blueberries

This vegetable quinoa bowl, packed with fresh ingredients like blueberries, tomatoes, and a zesty lemon Dijon dressing, is the perfect balance of flavor and health. The combination of sweet and savory ingredients makes it a refreshing and satisfying option for any meal.

Why I Love This Recipe

Here are three reasons why you’ll love this recipe:

1. Light and Refreshing: This dish is light and invigorating, making it a perfect choice for a revitalizing meal that leaves you feeling satisfied without being overly full.
2. Nutrient-Dense: Packed with fresh vegetables, fruits, and whole grains, this bowl is brimming with essential nutrients, making it a nourishing choice for any meal.
3. Ideal for Meal Prep: Easily prepare a large batch at the beginning of the week for convenient, healthy lunches or quick dinners. You can also boost its heartiness by adding proteins like soy curls, roasted chicken, or baked fish.

Ingredients in Vegetable Quinoa Recipe with Blueberries

Here’s a closer look at the key ingredients that make this dish so vibrant and delicious:

• Blueberry: Blueberries are in peak season during the summertime, making them a perfect addition to this dish.  
  
• Quinoa: Quinoa can be cooked in vegetable or chicken broth for extra flavor. I typically use white quinoa because it highlights the vibrant colors of the veggies. Fun fact: quinoa is a complete protein, containing all nine essential amino acids.
• Tomato: Any variety of tomato works wonderfully in this recipe, or mix different types to add a range of colors and flavors.
• Cucumber: You can choose to de-seed the cucumber or leave the seeds in. For a crunchier texture, I prefer to remove the seeds.
• Green Onion: I use green onions in this recipe to maintain a mild onion flavor that complements the sweet-tart blueberries. Chives are also a great option for a more delicate flavor.
• Fresh Herbs: Fresh parsley is my choice for adding a burst of herbal freshness, giving the dish tabbouleh vibes.

The Simple Tabbouleh Dressing For This Veggie Quinoa Salad

This salad dressing is incredibly simple, and that’s part of its charm! I love making lemon vinaigrette for all sorts of summertime salads because it adds a vibrant, zesty flavor that complements fresh, seasonal produce perfectly.

• Olive Oil: Use a high-quality olive oil for the best flavor. If you only have extra virgin olive oil, that’s perfectly fine too. Alternatively, avocado oil is another excellent choice for this dressing.
• Lemon: Freshly squeezed lemon juice is key to this dressing. I always keep a few lemons on hand, either on the counter or in the fridge, for dressings, a lemon fizz, or to add a splash of flavor to dishes like pesto to prevent oxidation and browning.
• Dijon Mustard: Adds a tangy depth of flavor and helps emulsify the dressing, creating a smooth and well-blended mixture.
• Honey: Provides a touch of sweetness to balance the acidity and tang.
• Kosher Salt and Black Pepper: Season to taste

Step-By-Step Instructions

Step 1: Cook the Quinoa

• In a medium pot, bring 1 ¾ cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and allow to cool slightly.

Step 2: Prepare the Dressing

• In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Adjust seasoning to taste.

Step 3: Assemble the Bowl

• In a large bowl, combine the cooked quinoa, blueberries, cherry tomatoes, cucumber, green onions, and parsley.

Step 4: Toss and Serve

• Drizzle the dressing over the quinoa mixture and toss everything together until well coated. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy chilled or at room temperature.

Pairings For Vegetable Quinoa Bowl

Enjoy this dish as a complete meal by adding your favorite protein on top, or serve it as a flavorful side at a potluck or party. It pairs well with a variety of foods—try it as part of a meze platter with hummus and falafel, or serve it alongside grilled seafood for a light, refreshing side.Enjoy this dish as a complete meal with some additional protein right over top or as a side dish to a potluck or party. Try it along side Grilled Shrimp with a Lemon Garlic Butter Sauce, or Air Fryer Chicken Wings.

Variations

You can easily customize this recipe by adding or omitting ingredients to make it your own.

• Veggies: Include roasted vegetables such as butternut squash, sweet potatoes, red onion, broccoli florets, or red bell pepper for extra flavor and nutrition.
• Nuts/Seeds: Add some crunch with pine nuts, almonds, walnuts, sunflower seeds, or pumpkin seeds.
• Cheese: Mix in some goat cheese, feta cheese, or mozzarella for a creamy texture.
• Whole Grains: Swap the quinoa for other whole grains like farro, amaranth, or brown rice if you prefer.
• More Flavors: Enhance the salad dressing by adding garlic powder, lemon zest, a splash of vinegar, or a pinch of red pepper for an extra kick.

More Healthy Bowl Recipes

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Vegetable Quinoa Recipe with Blueberries

Sarah Harper MS, RD, LDN

Vegetable Quinoa Recipe with Blueberries is a delicious grain bowl packed with nutrition and flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer, dinner, lunch, Main Course, Side Dish

Cuisine American

Servings 4 servings

Calories 313 kcal

Equipment

• 1 large bowl
• 1 rubber spatula
• 1 Mason Jar with lid
• 1 measuring utensils

Ingredients

  

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Quinoa Blueberry Tabbouleh Salad

• 1 cup dried quinoa
• 1 ¾ vegetable broth
• 1 cup blueberries
• 1 cup diced tomato
• 1 cucumber, seeded and diced
• 2 green onions, thinly sliced
• ½ cup fresh parsley

Dressing

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• kosher salt and pepper to taste

Instructions

 

Step 1: Cook the Quinoa

• In a medium pot, bring 1 ¾ cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and allow to cool slightly.

Step 2: Prepare the Dressing

• In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Adjust seasoning to taste.

Step 3: Assemble the Bowl

• In a large bowl, combine the cooked quinoa, blueberries, cherry tomatoes, cucumber, green onions, and parsley.

Step 4: Toss and Serve

• Drizzle the dressing over the quinoa mixture and toss everything together until well coated. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy chilled or at room temperature.

Notes

For a vegan alternative, you can swap out the honey for maple syrup, which will add a similar touch of sweetness while keeping the recipe plant-based.

Nutrition

Calories: 313kcalCarbohydrates: 42gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 30mgPotassium: 553mgFiber: 5gSugar: 11gVitamin A: 844IUVitamin C: 26mgCalcium: 68mgIron: 3mg

Keyword berry, healthy, vegetarian

Tried this recipe?Let us know how it was!

Sarah Harper MS, RD, LDN

Registered Dietitian at Addy Bean LLC | Website | + posts

Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!

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