Yeung Man Cooking | This Quinoa Bowl Recipe can feed a Crowd! @YEUNGMANCOOKING | Uploaded September 2024 | Updated October 2024, 32 minutes ago.
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
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LEARN HOW TO MAKE AN EASY QUINOA + VEGGIE BOWL RECIPE TONIGHT!
LAY HO MA (how's it going in Cantonese)! This veggie bowl is easy to whip up and it's an absolute crowd winner. Join me in this episode and learn how to make this delicious quinoa and vegetable bowl recipe that's also fantastic for feeding a crowd. Let's begin!
Ingredients:
1/2 cup quinoa
1 cup water
150g arugula
50g parsley
2 mini cucumber
1/2 cup olives
400ml canned hearts of palm
400ml canned chickpeas
1/3 cup hemp hearts
1/2 red onion
1 tsp + 2 tbsp olive oil
350g cherry tomatoes
1 lemon
1/2 tsp salt
pepper to taste
Directions:
1. Place the quinoa into a small saucepan. Rinse and drain, then add in 1 cup of water. Heat on medium high heat
2. Add the arugula into a large mixing bowl. Coarsely chop the parsley and add to the bowl
3. When the water to the quinoa begins to bubble, give it a stir. Then, cover and cook on medium low for 20mins
4. Dice the mini cucumbers and add to the bowl. Slice the olives and add to the bowl. Chop the hearts of palm into bite sized pieces and add to the bowl. Rinse and drain the canned chickpeas and add to the bowl along with the hemp hearts. Thinly slice the red onion and add to the bowl
5. Fluff the quinoa and let it cool for a few minutes
6. Heat up a nonstick pan to medium heat. Add 1 tsp olive oil followed by the cherry tomatoes. Allow the cherry tomatoes to char for a couple of minutes. Give them a toss and allow to char again for a couple of minutes
7. Transfer the quinoa to the mixing bowl. When the cherry tomatoes begin to blister, transfer them to the mixing bowl. Add the juice of 1 lemon, salt, pepper to taste, and 2 tbsp olive oil. Mix to combine, then plate to serve
HOW TO MAKE CHICKPEA MAYO RECIPE HERE:
youtu.be/huBM4lBKJpk
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/7iyO5_K1f9Y
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN EASY QUINOA + VEGGIE BOWL RECIPE TONIGHT!
LAY HO MA (how's it going in Cantonese)! This veggie bowl is easy to whip up and it's an absolute crowd winner. Join me in this episode and learn how to make this delicious quinoa and vegetable bowl recipe that's also fantastic for feeding a crowd. Let's begin!
Ingredients:
1/2 cup quinoa
1 cup water
150g arugula
50g parsley
2 mini cucumber
1/2 cup olives
400ml canned hearts of palm
400ml canned chickpeas
1/3 cup hemp hearts
1/2 red onion
1 tsp + 2 tbsp olive oil
350g cherry tomatoes
1 lemon
1/2 tsp salt
pepper to taste
Directions:
1. Place the quinoa into a small saucepan. Rinse and drain, then add in 1 cup of water. Heat on medium high heat
2. Add the arugula into a large mixing bowl. Coarsely chop the parsley and add to the bowl
3. When the water to the quinoa begins to bubble, give it a stir. Then, cover and cook on medium low for 20mins
4. Dice the mini cucumbers and add to the bowl. Slice the olives and add to the bowl. Chop the hearts of palm into bite sized pieces and add to the bowl. Rinse and drain the canned chickpeas and add to the bowl along with the hemp hearts. Thinly slice the red onion and add to the bowl
5. Fluff the quinoa and let it cool for a few minutes
6. Heat up a nonstick pan to medium heat. Add 1 tsp olive oil followed by the cherry tomatoes. Allow the cherry tomatoes to char for a couple of minutes. Give them a toss and allow to char again for a couple of minutes
7. Transfer the quinoa to the mixing bowl. When the cherry tomatoes begin to blister, transfer them to the mixing bowl. Add the juice of 1 lemon, salt, pepper to taste, and 2 tbsp olive oil. Mix to combine, then plate to serve
HOW TO MAKE CHICKPEA MAYO RECIPE HERE:
youtu.be/huBM4lBKJpk
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/7iyO5_K1f9Y
