A fresh and salty Italian quinoa bowl. This bowl is filled with all the comforting strong flavours from Italian food but is light enough to eat for lunch.
Salty, filling and fresh. Those are the words I would use to describe this Italian quinoa bowl. Now this Italian quinoa bowl is probably not that authentically Italian. I just used everything I personally associate with Italy and tossed it in a bowl.
Quinoa bowls are great, they are simple and flexible. There is nothing you can’t put in a quinoa bowl. Somehow you can just keep throwing random things in a bowl with quinoa and somehow it works. This Italian quinoa bowl is no exception.
This bowl is full of flavour thanks to the strong flavours from the sun-dried tomatoes, kalamata olives and capers. All of this saltiness is balanced by fresh cherry tomatoes, parsley and beans to create a delicious mixture of everything Italian.
When you make this quinoa bowl make sure to use low or no sodium stock. If you don’t have this at home simply omit the stock as it will otherwise be too salty.
For more salad recipes, make sure to check out my pinterest salad board.
- 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
- Cook the quinoa according to the package instructions in the stock.
- In a mixing bowl combine the quinoa and the beans.
- Either mix all ingredients in the mixing bowl or divide the quinoa mixture over individual bowls and layer with the remaining ingredients.
- Serve immediately.