BBQ quinoa bowl

Barbecue Quinoa Bowl

 

Barbecue Quinoa Bowl

Barbecue Quinoa Bowl

Barbecue Quinoa Bowl

Smoky, savory, and oh so delicious!  This Barbeque Quinoa bowl is a wholesome, balanced, plant-based meal!

Ingredients

  • 1 1/2 C dry quinoa, cooked
  • 1 red onion, chopped and sautéed over medium-high heat until well browned and soft
  • 1 8 oz package smoky tempeh, lightlife, cooked as instructed
  • 1 14 oz can black beans, drained and rinsed
  • 1 red pepper, diced
  • 2 C frozen corn, fire roasted if possible, cooked as instructed
  • 4 C spinach, wilted (if you have room let it steam in the pot with the quinoa for a few minutes when the quinoa is done)
  • 1 recipe barbecue sauce, below

Barbecue Sauce

  • 1/2 C ketchup
  • 2 T cider or white vinegar
  • 3 T molasses
  • 2 tsp Dijon mustard
  • 1 tsp sugar
  • 2 cloves garlic, minced
  • 1 tsp hot sauce
  • 1 tsp smoked paprika
  • 1/4 tsp liquid smoke

Instructions

Quinoa Bowls

  1. Prepare and mix all ingredients, add salt and pepper to taste, and top each bowl with the burger and sauce

Barbecue Sauce

  1. Whisk all ingredients until combined
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© veginspired
This idea was (Veg)Inspired by western burgers of years past.  We focused on the smokiness, rich caramelized onions, and barbecue flavors. We used fire roasted corn, from Whole Foods’ frozen vegetable section, which was a great addition to the roasted flavor.

The Veggie Burger

The veggie burgers were homemade using the Ultimate Veggie Burger recipe from Cook’s Illustrated’s Vegan For Everybody Cookbook, but we also highly recommend Field Roast, Actual Veggies, or No Bull for a storebought option!

Putting it all together

We used a rice cooker to cook a double batch of quinoa (3 c dry).   When the quinoa was done, we threw in the spinach for it to steam for a few minutes.  We tossed it all together in a big pasta bowl, portioned it out into individual servings, and topped them with the burger and the Barbecue Sauce.  The combination took us back to an excellent vegan western burger we had at the Flaming Icecube in Youngstown, Ohio.

This delicious VegInspired dish was the perfect meal to satisfy that Barbecue craving without dragging out the grill.  It pairs well with your favorite beer or some seltzer and lemon.  What do you think? Let us know in the comments below, and be sure to share your variations on social media using the #veginspiredfoodie

Eat more Plants and Live VegInspired!

XO,

Kathy & John