Quinoa & Capers Bowl

Quinoa & Capers Bowl

This Quinoa & Capers Bowl is a light, healthy dish that can be served as a cold salad or enjoyed hot and fresh. Mix and match with seasonal vegetables to your liking and optionally top with our tahini sauce.


Quinoa & Capers Bowl

  • 1 cup uncooked quinoa
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1/2 cup red cabbage, chopped
  • 1 small squash, diced
  • 2 garlic cloves, minced
  • 1/4 cup mushrooms, sliced
  • 1/2 cup cauliflower, chopped
  • 1 bay leaf
  • 1 tsp paprika
  • 1/2 tsp ground thyme & sage
  • 1/2 tsp oregano
  • 2 cups vegetable broth
  • Pepper to taste
  • 1/4 cup capers, drained (for topping)
  • Optional topping: Tahini dressing, lemon juice, green onions


  1. Begin by preparing your vegetables.
  2. In a large skillet or pot, add a splash of olive or vegetable oil to the pot on high heat. Begin sautéing your onion, garlic, carrot, squash, cabbage, and cauliflower.
  3. Cook the vegetables until tender.
  4. Meanwhile, in a saucepan, heat your two cups of vegetable broth and bring to a boil.
  5. Once the broth is boiling, add the quinoa and mushroom. Then, stir in the broth.
  6. Add the seasonings and bay leaf and reduce heat to low.
  7. Cover the skillet or pot and allow the quinoa to simmer until cooked, about 25-30 minutes. Stir occasionally to prevent the quinoa from sticking to the bottom.
  8. If serving hot, top with capers and enjoy. If serving cold, allow the mix to cool at room temperature and then chill in the fridge for at least two hours. Top with capers when serving.

Nutrition Information

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