Italian Quinoa Bowl
Prep time
Cook time
Total time
Serves: 3
  • 1 cup quinoa
  • 2 cups low sodium vegetable stock
  • 1 400g/14oz can cannellini beans
  • 5 sun-dried tomatoes, cut into small strips
  • 1 roasted bell pepper, cut into small strips.
  • 2 tbsp capers
  • ½ punnet cherry tomatoes, cut in half
  • 4 tbsp kalamata olives, cut into quarters
  • handful of fresh parsley
  1. Cook the quinoa according to the package instructions in the stock.
  2. In a mixing bowl combine the quinoa and the beans.
  3. Either mix all ingredients in the mixing bowl or divide the quinoa mixture over individual bowls and layer with the remaining ingredients.
  4. Serve immediately.
Make sure to use low or no sodium stock as the dish will be too salty otherwise
Recipe by The Vegan Year at