Quinoa Bowl with Peppers, Beans and Lemon Yogurt

A colorful quinoa bowl with roasted bell pepper and zucchini, white beans and fresh lemon-yogurt dressing. The dressing is packed separately so the bowl doesn't get soggy on the go and tastes good cold too.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Quinoa
• 1 pc red bell pepper
• 1 pc zucchini
• 1 can white beans (canned, drained)
• 1 tbsp olive oil
• 1 tsp sweet paprika powder
• 60 g baby spinach
• 150 g plain yogurt
• 1 pc lemon
• 1 tbsp olive oil (for the dressing)
• 1 bunch chives
• salt
• pepper

Method

1. Rinse the quinoa in a sieve under cold water, bring to a boil with 300 ml water and a pinch of salt, then cover and let it simmer gently over low heat for about 12 minutes until it absorbs the water, then leave it uncovered to steam dry.
2. Cut the bell pepper and zucchini into cubes about 1 cm in size. Rinse the beans and let them drain well.
3. Heat 1 tbsp olive oil in a pan and fry the bell pepper and zucchini over medium heat for 6 to 8 minutes, seasoning with paprika powder, salt and pepper. Add the beans during the last 2 minutes and heat them through.
4. For the dressing, stir the plain yogurt together with the juice of the lemon, 1 tbsp olive oil, salt and pepper. Finely chop the chives and stir them in.
5. Wash the spinach and spin it dry. Arrange the bowls with spinach, quinoa and the vegetable and bean mix.
6. Let the bowls cool completely. Pack the dressing separately in a small container and drizzle it over just before eating.