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Rainbow Quinoa Bowls

Marco Borges' Mushroom "Chorizo" Tacos + Rainbow Quinoa Bowl + Loaded Sweet Potato
Marco Borges' Mushroom \"Chorizo\" Tacos + Rainbow Quinoa Bowl + Loaded Sweet PotatoNathan Congleton / TODAY
Cook Time:
20 mins
Prep Time:
10 mins

Chef notes

This colorful and nutritious quinoa bowl is loaded with protein, vitamins and fiber. There’s no better way to eat your veggies! The quinoa, kale, chickpeas, corn, tomatoes and avocado go together perfectly for a meal that is complete, balanced and full of flavor.


  • 2/3 cup uncooked quinoa
  • Sea salt
Lemon-Tahini Dressing
  • tablespoons tahini
  • Juice of 1/2 lemon
  • Pinch garlic powder
  • 1/4 teaspoon sea salt
  • 2 cups chopped stemmed kale leaves
  • 2 carrots, shredded (about 1 cup)
  • 1 cup cherry tomatoes, halved
  • 1/2 Hass avocado, sliced
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup canned sweet corn, drained and rinsed
  • Sea salt and freshly ground black pepper
  • Sesame seeds


For the quinoa:

Rinse the quinoa in a fine-mesh colander and drain well. Transfer the quinoa to a small saucepan and add 1⅓ cups water and a pinch of salt. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, until the water has been absorbed. Remove from the heat, and let stand, covered, for 5 minutes. Uncover and fluff the quinoa with a fork.

For the dressing:

In a small bowl, whisk together the tahini, lemon juice, garlic powder, salt, and 2 tablespoons water.

To assemble the bowls:

Divide the quinoa, kale, carrots, tomatoes, avocado, chickpeas, and corn between two bowls. Season with salt and pepper. Top with the dressing, garnish with sesame seeds, and serve.