• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

TOUJIS

Health. Beauty. Wellness. By You | Toujis

  • Toujis Kitchen
    • THIS WEEK
    • MORNING
    • EVENING
    • DRINKS
    • SWEETS
    • CLEANSE
    • ALL RECIPES
  • INTERVIEWS
  • BODY
    • BODY
      • UNDERSTAND
      • NUTRITION
      • CLEANSE
      • PROTECT
    • BEAUTY
      • HAIR
      • SKIN
  • MIND
    • UNDERSTAND
    • CREATIVITY
  • ABOUT
    • ABOUT TOUJIS
    • CONTACT

Quinoa Veggie Bowl w/ Sautéed Brussels Sprouts

Quinoa Brussels Sprouts Avocado Tomato Cucumber Bok Choy Salad BowlYet another quinoa bowl. But they’re just too perfect…convenient, delicious, and a supremely satisfying way to get a balanced meal rich in minerals, nutrients, and protein. There is no real structure to this dish. Play around with the vegetables you have handy and experiment to find which combinations you like most–carrots, onion, daikon radish, red radish, basil, arugula, beets…they are all delicious options.

Serves 1-2 (…depending how hungry you are of course)

Ingredients

1/2 c. quinoa, rinsed and drained
1 c. low sodium vegetable broth or filtered water
1 T. olive oil
1/2 yellow onion, chopped
1 head baby bok choy, chopped
5-6 fresh basil leaves, chopped
1 small vine-ripe tomato
6-8 brussels sprouts, halved
1/2 avocado, cut into 1/2″ squares
1/3 english cucumber, quartered then chopped
salt & pepper to taste

Directions

Place the broth or water in a small saucepan and heat on high. Just as it’s beginning to boil, place the washed quinoa into the saucepan, reduce to low and cover. Quinoa should be fully cooked with liquid absorbed in 15 minutes and will appear moist, light, and fluffy. Remove from heat, still covered, and set aside.

Warm olive oil on a skillet medium heat. Place the onion and basil leaves on the skillet and sauté for 4-5 minutes, until onion begins to look translucent. Place bok choy onto skillet and sauté for another 3-4 minutes, until wilted. When vegetables appear soft, remove from heat and place on clean plate.

Raise the skillet’s heat to medium-high, and drizzle 1 T. of olive oil. Place the brussels sprouts, flat sides down into the heated skillet and cover with a lid that will help steam as they cook. Check sprouts after approx. 2-3 minutes, they should now appear a more vibrant green, and turn each over. Cover again and cook for 2 minutes until they look more vibrant and are beginning to brown. Remove from heat.

To assemble the quinoa bowl, combine the cooked quinoa, sautéed vegetables, tomato, avocado, cucumber and brussels sprouts into a bowl and season with salt and pepper to taste. Enjoy!

FacebookTwitterPinterest

Filed Under: ALL ARTICLES, EVENING, RECIPE Tagged With: recipes for the kitchen, Vegetarian, vegetarianism / veganism

YOU MAY ALSO LIKE

Toujis Chilled Summer Tomato & Thyme Soup
Toujis’ Summer Tomato & Thyme Gazpacho
Butternut & Sweet Potato Curry w/ Cardamom Forbidden Rice & Crispy Kale
Sweet Potato Curry w/ Cardamom Forbidden Rice & Crispy Kale
Toujis Creamy Celery & Potato Soup
Creamy Celery, Potato, & Dill Soup
Toujis Tomato & Red Pepper Soup w/ Dill
Garden Tomato & Roasted Red Pepper Soup w/ Dill

* Information on this site is made available with the understanding that the author is not providing medical or nutritional counseling services. The information should not be used in place of a consultation with a health care or nutrition professional. For safety, please remember to consult an expert before making significant changes to your diet/lifestyle.

Previous Post: « Your Gut, Your Skin, Your Immune System
Next Post: Anti-Inflammatory Spiced Ginger Tea »

Primary Sidebar

  • Instagram
  • YouTube

Check out this week’s menu

Lemon Cashew Cream

Don’t know where to start? Introducing our basics series…

Don’t know where to start? Introducing our basics series…

New in Interviews

Wellbeing Narrative Habits to Love Dr. Pratima Raichur Illustration

Dr. Pratima Raichur – Pratima Skincare & Spa, New York City

Toujis Habits to Love Chef Nutrition Macrobiotic Nutrition Personal Health Habits Mindfulness Wellness Daily Routine

Lee Gross – Chef, New York City & Los Angeles

Don’t Miss

Toujis Ultimate Guide to Holistic Skin Care Nutrition Health Beauty Aging Anti-Aging

The Ultimate Guide to Holistic Skin Care

Your Intro to Holistic Hair Care

Toujis Herbs Foods Nutrition Nti-Inflammatory Reduce Inflammation Body Chronic Illness

The Power of Herbs to Reduce Inflammation

Toujis Understanding Your Liver Body Health Nutrition Processed Food Sugar Toxin Cleanse Detox Chemicals

Do You Know What Your Liver Does?

Wellbeing Narrative Leaky Gut Skin Immune System Flora Bacteria Probiotics Illustration Understand Body

Your Gut, Your Skin, Your Immune System

Toujis Understanding Your Skin Holistic Do You Know How Skin Works Dryness Problems Body

Do You Know How Your Skin Works?

New in Recipes

Toujis Chilled Summer Tomato & Thyme Soup

Toujis’ Summer Tomato & Thyme Gazpacho

Toujis' Danish-Inspired Spelt & Rye Bread w/ Avocado and Poached Egg

Toujis’ Danish-Inspired Spelt & Rye Bread

Butternut & Sweet Potato Curry w/ Cardamom Forbidden Rice & Crispy Kale

Sweet Potato Curry w/ Cardamom Forbidden Rice & Crispy Kale

Spiced Chicken Picadillo Wrap w/ Cilantro Yogurt Dressing

Spiced Chicken Picadillo Wrap w/ Pickled Onions & Cilantro Dressing

New in Beauty

Toujis Ultimate Guide to Holistic Skin Care Nutrition Health Beauty Aging Anti-Aging

The Ultimate Guide to Holistic Skin Care

Aloe Vera Plant Gel for Health and Beauty

Fresh Aloe Vera Everyday

New in Nutrition

Toujis Detox Cleansing Diet Weight Nutrition Toxin Inflammation Health

Understanding Your Dietary Evolution & the Purpose of Cleansing

Toujis Ultimate Guide to Holistic Skin Care Nutrition Health Beauty Aging Anti-Aging

The Ultimate Guide to Holistic Skin Care

Get the latest on Instagram Please check your feed, the data was entered incorrectly.

Footer

Let’s Connect

  • Instagram
  • YouTube
  • RECIPE INDEX
  • CONTACT
  • TERMS & PRIVACY

Copyright © 2026 · Toujis. All rights reserved.