Vegetarian

Quinoa Rice Vege Bowl with Balsamic Vinaigrette takes 40 minutes to prepare.

Quinoa Rice Vege Bowl with Balsamic Vinaigrette takes 10 minutes to cook.

Quinoa Rice Vege Bowl with Balsamic Vinaigrette makes 5 servings.

The ingredients for Quinoa Rice Vege Bowl with Balsamic Vinaigrette are:

462.0 gram Seeds - Quinoa, Cooked (1/2 cup raw = 1 cup cooked)
2.5 serving Brown rice (1 cup cooked)
0.5 cup, chopped Onions, raw
15.0 Grams Garlic
60.0 grams Cilantro, raw
2.0 tbsp Extra Virgin Olive Oil
4.0 tbsp Balsamic Vinegar
1.0 tbsp Honey
2.0 tbsp Orange Marmalade
45.0 mL Lime Juice
0.5 tbsp Pepper, black
0.5 tbsp Salt
1.0 tsp Cumin seed
1.0 pepper Hot chile pepers
0.5 cucumber (8-1/4") Cucumber (with peel)
1.0 cup, grated Carrots, raw
1.0 cup, chopped or sliced Red Ripe Tomatoes
2.0 serving Red Bell Pepper (one medium pepper)

Here is how you make Quinoa Rice Vege Bowl with Balsamic Vinaigrette:

Roast peppers, skin and seed. Chop all the veges small. Saute the onion and garlic for 2 minutes. Add rest of spices, honey, marmalade, vinegar and oil. Mix dressing and set aside. Portion 1/2 cup each rice and quinoa, add 1/5 of veges and drizzle with 1/5 dressing. Top with cilantro. *note* grilled pork or chicken slices go nice with this dish as well!Serving Size: 1/2 cup each rice and quinoa with vegesNumber of Servings: 5.0Recipe submitted by SparkPeople user VWICKET.

The nutritional information for Quinoa Rice Vege Bowl with Balsamic Vinaigrette is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 358.4

• Total Fat: 9.0 g
• Cholesterol: 0.0 mg
• Sodium: 735.0 mg
• Total Carbs: 64.4 g
• Dietary Fiber: 7.3 g
• Protein: 8.2 g