Crunchy Quinoa Bowl


Crunchy Quinoa Bowl/

This quinoa bowl  has great texture and delivers major flavor. The corn, red pepper, carrots and jicama give it a hint of sweetness,  the cornichons and the olives add a touch of salty  to this recipe. If you like a bit of crunch and bite, this bowl does not disappoint. Kick up the heat to your liking by adjusting the amount of tabasco used.

Serves 4

Prep time: 30 minutes   Cook time: 15 minutes


1 cup red quinoa (dry), rinsed well

½ cup of cornichons, finely chopped

1/3  to ½ cup of kalamata olives, pitted and chopped

½ cup of scallions, green parts only, thinly sliced

½ cup of shredded carrots

½ cup (1/2 pepper) red pepper, chopped

½ cup of jicama, julienned, ¾” strips

1 cup of frozen sweet corn, thawed

juice and zest of 1 lime

several dashes of tabasco, to taste


  • Cook quinoa = see notes below
  • Add quinoa to a medium bowl and let cool
  • Add lime juice & zest and tabasco, stir to combine
  • Add remaining ingredients, stir to combine
  • Adjust seasonings, tabasco will intensify as flavors meld together. Start with very few dashes and then increase!
  • Let rest before serving. Enjoy!


Cooking quinoa on the stove top:

Combine quinoa and 2 cups of water. Bring to a boil, stir and reduce heat to low, cover with a  lid and cook for about 15 to 18 minutes

Cooking quinoa in the electric pressure cooker:

Add quinoa and 1 ½ cups water. Set to 1 minute on manual. 10 minutes Natural Pressure Release.

The longer you let this dish rest, the better it taste. Great also the next day.

Crunchy Quinoa Bowl/




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