Quinoa Bowls for the time starved!

I am officially addicted to Quinoa – pronounced KEEN-WA. One reserved for the likes of Gwyneth but now a staple in many Irish households. Here’s why.

Mid-February. It’s usually about now that things start to get really bleak on the health kick front. The shiny gloss has come off our freshly squeezed New Years resolutions to be Elle McPherson  a better version of ourselves but yet it is really still too far away from summer holiday season for us to get in a frenzy about baring a bit of skin in the warmer weather.


February is kind of no mans land and therefore it can be difficult.

With that in mind I’ve decided to post a few of my favourite Quinoa bowls with you all. Here’s why?

  • They are super healthy
  • They are super fast & easy to make.
  • They are delicious – not delicious because they are good for you. Just delicious FULL STOP.

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Quinoa is a wheat-free grain that contains buckets (very scientific term) of protein, fibre & iron to name a few.

Making Quinoa bowls is a bit like making smoothies. You can chop & change as much as you like once you follow a few basic steps.



Salmon Quinoa bowl – Broccoli, peas and steamed salmon (added at the end)

Quinoa bowls steps are:

  1. Cook Quinoa – I make a lot and store for up to a week in sealed box.
  2. Choose Vegetables – These you will blanche &/or stir-fry
  3. Choose meat – I use roast chicken that the kids may have for dinner or I stir fry uncooked meat.
  4. Make sauce.


(Chicken, Red Pepper and blackened brussel sprouts bowl – sprouts get 2 mins in boiling water and then are fried. YUM)


Wash this thoroughly in a bowl before cooking. I use 1 cup of Quinoa then I add 2.5 cups of water/stock (to serve 2). I usually just add a stock pot to the pre-measured water and simmer for 13-15 mins – cover for the first 10 mins. You could use the juice of lemon too though.

Then I take out cool it and store it in fridge until I need it. Simple!

Sauce in a jar – pre-made and store in fridge

2 tbsp olive oil

tbsp Fish sauce

Juice of 1 lime

a splash of roasted sesame oil


  1. Chop your vegetables of choice and stir-fry in coconut oil, garlic & chilli in your wok.
  2. Add your meat – I just use leftover roast chicken or a stir fry from raw (obviously this takes a bit longer).
  3. Add a few scoops of Quinoa to warm through.
  4. Add your sauce to warm and serve.

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Courgette, Onion, Cashew & Chicken – this one has a Soy Sauce & honey as a sauce.

Supereasy – one pan and a really healthy delicious option.

Your’s, planning dinner tonight – my tummy is rumbling!!,

Cli xx





  1. February 16, 2016 / 10:26 am

    I love quinoa, but I hadn’t thought to make a big batch and store it – guess what we’re eating tonight?!
    Thanks Cliona ☺

    • February 16, 2016 / 10:33 am

      It’s so handy to store – it lasts a week in a sealed box. Hope you like it and thanks!!!!! x

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