Meatless Monday and Memorial Day brings a double whammy of tasty delights. If you are looking for emergency recipe idea’s for the announced vegan coming to your BBQ then look no further! I got you covered. Instead of serving up a boring burger on a bun why not try the Portabello Pizza Burger? Or my sweet and tangy pita pockets? Maybe a teriyaki chick’n & vegetable kebab? Or something a little healthier and substantial with this Southwestern Quinoa Bowl.
It’s no secret that I am a HUGE quinoa fan. Quinoa is a diverse grain with a nutty flavor and a firm favorite for me in the Summer months. For this dish I used the organic red quinoa, but it comes in a multitude of colors. It also absorbs the flavor of spices really well. This recipe features products by Gardein. Although Gardein sent me products for free, this doesn’t influence my thoughts as we have used Gardein products for years!
Southwestern Quinoa Bowl
Their are a few key ingredients to this bowl. Namely a southwest spice blend, like Mrs Dash, which you can get at most stores. Quinoa, vegetables, and Gardein Black Bean Burgers. The burgers can be cooked on the grill, stovetop, or oven. Full Ingredients list for the bowl I created:
- Gardein Black Bean Burgers
- Southwest seasoning
- Pineapple Chunks
- Corn Salsa
- Dressing: Just Mayo
I cook my quinoa in the rice cooker. Adding the spices into the quinoa before cooking, so it has a while to absorb all the flavors. The quinoa takes the longest to cook. However the good news is that this can be prepared ahead of time and reheated before serving. I usually take this option as it’s the most convenient. Cook the Gardein Black Bean Burgers according to the direction on the bag. Whether that’s oven, stovetop or grill. While waiting for the burgers to cook throw the kale into a pan and lightly cook. This stops it being super chewy and IMO gives it more flavor.
Dressings, sauces and more
While the quinoa, kale and burgers are cooking prepare the beets, pineapple, avocado and dressings. I used the Trader Joes tomato-less salsa which has a sweet and tangy flavor to the dish. For some moisture I mix 1 tbsp of Just mayo with water for a runny dressing. The dish has enough flavor with the spices, Gardein burgers, salsa, sweet beets, and salsa that it doesn’t need a fancy dressing. You could also use a dollop of vegan sour cream. Less is definitely more for Southwestern quinoa bowl dressings!
Once the kale, burgers and quinoa are cooked mix them together with the chopped beets and pineapple. The burgers get chopped and sprinkled ontop of the bowl. Decorate with avocado slices and corn salsa.
Versatility of the Southwestern Quinoa bowl
As already mentioned this dish can be prepared ahead of time. Just add the burger towards the end and you’re golden. The other great news is that it reheats beautifully. Yes including the pineapple! hot pineapple is amazing! I’ve reheated the dish and served with grilled veggies (below) or you could add as a filling to stuffed peppers or squash. It can be a dish that goes outside just the Summer BBQ season.
What’s your favorite spice to cook with?
Are you a fan of hot pineapple?
Have you tried quinoa?