Skip to main content
Quinoa Veggie Power Bowl using a Local Farm Box from Peapod

Quinoa Veggie Power Bowl using a Local Farm Box from Peapod



  • Quinoa
  • Salt/Pepper
  • Olive Oil
  • Coconut Aminos (it’s a staple in my house, but you can use soy sauce if you prefer).

from Peapod’s Local Farm Box

  • Radish
  • Beets
  • Zucchini
  • Yellow Squash
  • Kale
  • Green beans
  • Cabbage


1. Cook the beets and the green beans! Just place the whole beet in boiling water for about 30-40 minutes. Drain and give an ice bath. The skin will literally peel right off! Oh and about 5 minutes before your about to drain the beet, throw in your green beans. They just need a few minutes to blanch and then you can shock them in the cold ice water too!
2. While the beets are cooking, pre-heat the oven to 375 degrees and chop up your yellow squash and zucchini.
3. Toss with some olive oil, salt/pepper and bake for about 30 minutes until tender, nutty and delicious.
4. Cook the kale! In a pan over medium heat, put some olive oil in and add the kale. Cook for a minute or two and then toss on the coconut aminos for a delicious flavor. Cook until wilted. I like my kale very wilted, but feel free to remove it a little earlier if you like some bite!
5. Slice your radish and cabbage thinly.
6. Cook quinoa according to package.
7. Spoon cooked quinoa on the bottom of a bowl and top with your veggies! I also added a little more coconut aminos to the top, but you could always eat it plain or top with your favorite dressing!
Recipe by Erica Eckman of