Smoky Vegetarian Quinoa Bowl
This Smoky Vegetarian Quinoa Bowl recipe is a great way to bring summer grilling to winter, with delicious veggies cooked indoors, served potluck style.
Friends, with all of the snow we’ve been experiencing here in central Oregon, we recently hosted another cozy gathering. This time our vegetarian friends enjoyed making their own Smoky Vegetarian Quinoa Bowl for dinner!
While BUSH’S® Baked Beans are usually associated with summer, they’re actually the perfect cozy winter ingredient or side to serve in the winter, and our friends oohed and aahed over the flavors! This time, we chose a vegetarian recipe cooked in sweet hickory sauce, with brown sugar and spices.
It’s fun to take summer grilling to a new level, transforming it to a comfort food dish!
Smoky Vegetarian Quinoa Bowl
Using our grilling pan indoors, we cooked the red onions and bell peppers in a hot pan. Do you know what’s fun about this? Our summer favorite, cooking veggies on the grill, is done inside, and we even get the grill marks!
We love liquid smoke. It’s a simple way to raise the level of flavor, and smokey is at its finest when it comes to grilling! So adding a small amount to the quinoa – perfection!
Bush’s Brown Sugar Hickory Baked Beans (Vegetarian) are simmered with onions, garlic, and spices, for added flavor.
We love to eat vegetarian dishes! We’re happiest with a dish like rice or quinoa bowls, filled with tons of veggies, and a yummy sauce or salsa on top! Bring on a healthy dinner!
Set the table
Set the table with Vegetarian Quinoa Bowl ingredients.
Winterize your summer favorites!
Fill the bowls. Spice it up with hot sauce or sriracha.
Sit around the fire.
And enjoy!
Get the Recipe:
Smoky Vegetarian Quinoa Bowl
Ingredients
- 2 cups quinoa
- 2 Tbsp. olive oil
- 2-3 bell peppers
- 1-2 red onions
- 1 can, 28 oz: Bush’s Brown Sugar Hickory Baked Beans (Vegetarian)
- 1/4 cup chopped fresh cilantro
- 1/2 tsp. liquid smoke
- Optional ingredients: Mexican cheese
- Bean sprouts
- Sour cream
- Diced fresh tomatoes
- 1/4 cup fresh lime juice + sliced limes
- Sour cream or Greek yogurt
- Hot sauce or sriracha
Instructions
- Rinse the quinoa thoroughly in a mesh strainer or sieve; drain. Pour quinoa into a saucepan, along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes, until it becomes tender and all the liquid has been absorbed.
- While quinoa is cooking, heat 2 Tbsp. of olive oil in a grilling pan over high heat. Add the peppers and onions; cook until tender, turning after you see grill marks on each side. Salt and pepper to taste; set aside.
- Heat the beans in a small pan.
- When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 Tbsp. of chopped cilantro, 2 Tbsp. fresh lime juice, 1/2 tsp. of liquid smoke. Mix; season with salt to taste.
- Set out all ingredients; assemble the quinoa bowls.
More bringing “summer to winter” recipe ideas:
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This post is sponsored by Bush’s Beans, but as always, we love their product and use it regularly in our home. All opinions are my own!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Thanks for a great idea for dinner Sandy! I’m loving following along on your Mountain life.❤️
I love rice and quinoa bowls. So easy and so yummy and comforting