This quinoa recipe and accompanying post were created as part of the #NOWWellness Blogger Ambassador campaign for which I am financially compensated. All opinions are my own and honest based on my experience with NOW Foods products. #ad
I had a major revelation this week.
Wait for it – – – you can make beautiful, fluffy quinoa in a rice cooker! Am I the last person on Earth to figure this out? What an a-ha moment that was on a night when I was veering off into pizza temptation!
Instead of dialing the delivery guy, we grilled some chicken and I threw together this lovely plate full of colorful veggies and protein-packed quinoa, then topped it with a fruity vinaigrette I’ve been making ever since I featured the recipe last year.
All in all, with the help of the rice cooker, I think I was in the kitchen a total of about 10 minutes. But the biggest bonus wasn’t the time savings. It was enjoying a meal that didn’t make me feel like I was slipping on my priorities again. Because honestly, busy me and healthy me don’t hang out much, so if I find a meal that’s healthy and weeknight-friendly, it’s as good as gold.
Needless to say, all of my quinoa recipes just got bumped up to the top of my meal plan. It’s a good thing, too, because I’m still experimenting with the goodies NOW Foods sent my way, and a fabulous bag of GMO-free tricolor quinoa is among them. Quinoa is easy enough to cook according to package directions, but if you have a rice cooker, you can make it even easier on yourself.
Plus, when you use Living Now tri-color quinoa, you can rest assured that you’re buying a gluten-free, certified organic, non-GMO, high quality source of complete protein and iron, and you’ll be supporting a family-owned business to boot. (Since 1968!)
Plus, isn’t it just so pretty!?
Top it with even more healthful, nutrient-rich ingredients, and you’ve got a menu must-have that makes the perfect side dish or stand-alone meal.
The quinoa is the star of this dish, but I have to give a shout out to the silky, blissful Ellyndale Naturals Avocado Oil I used to update my vinaigrette recipe. Ohemgee, how delicious this stuff is! The fact that it’s also verified GMO-free has won it the new top spot in my kitchen oil collection.
Avocados are love. It’s that simple.
Time Saving Tip: Super crunched for time? Buy prechopped veggies from your local produce department (I did!) and use your favorite bottled salad dressing. Dinner just got even easier!
- For rainbow quinoa:
- 1 cup tri-color quinoa
- ½ cup diced onion
- ½ cup diced green pepper
- ½ cup diced yellow pepper
- ½ cup diced red pepper
- 1 avocado
- For vinaigrette:
- The juice of one large fresh orange, with pulp
- 1 shallot, minced
- 3 Tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon dried basil
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ cup oil (recommended: avocado oil)
- Cook quinoa according to package instructions on stovetop or in rice cooker. (Can be prepared ahead of time.) Once quinoa is cooked, lay it out on a serving platter to cool down a bit.
- While quinoa cools, mix all vinaigrette ingredients except oil together in a glass jar or container. Cover tightly and shake or whisk until well blended. Add oil ¼ cup at a time, shaking or whisking until mixture is emulsified. Place vinaigrette in refrigerator to chill.
- Spoon diced vegetables over quinoa. (Mix veggies together, or spoon in a circular or striped pattern for a pretty presentation.) Slice avocado and fan slices out over veggies. Drizzle ¾ cup of vinaigrette over entire quinoa plate and serve the rest on the side.
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I love working with companies that are working to bring us better choices. Learn more about why I’m proud to be a NOW Foods Ambassador, check out the Honey Almond Sugar Scrub I made with their almond oil, then stop by their website to see what stores near you carry NOW Foods products.