Gluten Free High Protein Quinoa Bowl: Nourishing & Easy Recipe

Gluten Free High Protein Quinoa Bowl is one of my all-time favorite meals to make when the leaves begin to turn and the air cools down. As a Tuscan-born chef turned gluten-free advocate, finding dishes that fuel the body without sacrificing flavor became my passion. This quinoa bowl is a product of that journey, a nourishing, satisfying blend of roasted vegetables, plant-based protein, and fluffy quinoa, all tossed with a zesty lemon dressing.

I created this gluten free high protein quinoa bowl after my diagnosis with gluten intolerance. I used to work long shifts in the kitchen and felt drained all the time. Once I cut out gluten, I started developing meals like this, simple, energizing, and grounded in my Mediterranean roots. With just a few ingredients and minimal prep, you get a full meal that tastes like comfort and keeps you going.

If you’ve tried and loved my sweet potato and black bean bowls or Greek chicken bowls with brown rice, you’re going to fall in love with this one too.

Gluten Free High Protein Quinoa Bowl

Matteo

This Gluten Free High Protein Quinoa Bowl is a nourishing and satisfying blend of fluffy quinoa, roasted vegetables, and plant-based protein, all tossed in a zesty lemon dressing. It’s an energizing, easy meal perfect for lunch, dinner, or meal prep.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Lunch Bowl, Main Course

Cuisine Mediterranean-Inspired

Servings 2 bowls

Calories 520 kcal

Equipment

• saucepan
• baking sheet
• mixing bowl
• knife

Ingredients

  

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Base

• 1 cup quinoa uncooked, rinsed
• 2 cups water or vegetable broth

Protein & Veggies

• 1 cup canned chickpeas drained and rinsed
• 1 cup roasted sweet potato cubes
• 1/2 cup cooked edamame or green peas
• 1 cup baby spinach or kale chopped
• 1/2 red onion thinly sliced
• 1 ripe avocado sliced

Zesty Lemon Dressing

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic grated
• salt and pepper to taste

Optional Toppings

• hemp seeds
• pumpkin seeds
• crumbled feta or dairy-free alternative

Instructions

 

• Bring water or broth to a boil. Stir in rinsed quinoa, reduce heat, and cover. Simmer for about 15 minutes until liquid is absorbed. Fluff and let cool slightly.
• Preheat oven to 400°F (200°C). Toss sweet potato cubes in olive oil, season with salt and smoked paprika, and roast for 25 minutes, flipping halfway.
• Whisk together olive oil, lemon juice, Dijon mustard, grated garlic, salt, and pepper in a small bowl. Adjust to taste.
• Divide quinoa between two bowls. Layer on chickpeas, roasted sweet potatoes, greens, edamame, red onion, and avocado.
• Drizzle with lemon dressing and sprinkle with hemp seeds, pumpkin seeds, or crumbled feta. Serve warm or cold.

Notes

Use veggie broth for more flavor. Cool quinoa before adding greens to avoid wilting. This bowl stores well, just add fresh avocado before serving.

Nutrition

Calories: 520kcalCarbohydrates: 58gProtein: 20gFat: 25gSaturated Fat: 3gSodium: 320mgPotassium: 940mgFiber: 10gSugar: 6gVitamin A: 7500IUVitamin C: 35mgCalcium: 90mgIron: 5.5mg

Keyword gluten-free, high-protein, meal prep, Vegan-Optional, vegetarian

Tried this recipe?Let us know how it was!

Ingredients You’ll Need for This Gluten Free High Protein Quinoa Bowl

Here’s everything you need to make two hearty servings of your new favorite gluten free high protein quinoa bowl:

Base:

• 1 cup quinoa (uncooked), rinsed
• 2 cups water or vegetable broth

Protein & Veggies:

• 1 cup canned chickpeas, drained and rinsed
• 1 cup roasted sweet potato cubes
• ½ cup cooked edamame or green peas
• 1 cup baby spinach or kale, chopped
• ½ red onion, thinly sliced
• 1 ripe avocado, sliced

Zesty Lemon Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, grated
• Salt and pepper to taste

Optional Toppings:

• Hemp seeds
• Pumpkin seeds
• Crumbled feta (or dairy-free option)

Like in my quinoa breakfast jars with honey and nuts, simple ingredients make this gluten free high protein quinoa bowl shine.

Step-by-Step Instructions for the Perfect Quinoa Bowl

1. Cook the quinoa
Bring water or broth to a boil, stir in rinsed quinoa, then lower heat and cover. Simmer for about 15 minutes, or until all liquid is absorbed. Fluff with a fork and let it cool slightly.

2. Roast the sweet potatoes
Preheat your oven to 400°F (200°C). Toss sweet potato cubes in a bit of olive oil, sprinkle with salt and smoked paprika, and roast for 25 minutes, flipping halfway.

3. Mix the dressing
Whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper in a small bowl. Adjust to taste, add more lemon for brightness or mustard for tang.

4. Assemble your bowl
Divide cooked quinoa into two wide bowls. Layer on chickpeas, sweet potatoes, greens, edamame, red onion, and avocado.

5. Drizzle & top
Spoon the dressing over your gluten free high protein quinoa bowl and sprinkle with seeds or cheese. Serve warm or cold.

If you’re into vibrant bowls that hold well for lunch the next day, you’ll also love this roasted veggie and brown rice breakfast bowl.

Tips for Success with Your Quinoa Bowl

• Use veggie broth instead of water for deeper flavor.
• Cool quinoa slightly before layering in greens to avoid wilting.
• Massage kale with olive oil if using for better texture.
• Batch roast veggies like I do in my weight loss meal prep recipes, makes weekly cooking easier.

This gluten free high protein quinoa bowl is great for lunches or weeknight dinners when you need something fast and healthy.

Easy Variations to Switch It Up

This gluten free high protein quinoa bowl is so versatile. Here’s how you can change it depending on your mood or what’s in the fridge.

Add meat for extra protein:
Grilled chicken or turkey works well. You can even use leftovers from my turkey spinach skillet.

Swap veggies:
No sweet potato? Use roasted carrots, zucchini, or butternut squash. I rotate veggies all the time like in my balanced meal prep for women.

Switch the dressing:
Try tahini-lime, balsamic glaze, or a yogurt-herb blend.

Go bowl-to-jar:
Layer it into jars for meal prep just like these quinoa and roasted veggie salad jars.

Storage and Meal Prep Tips

This gluten free high protein quinoa bowl is a meal prep dream:

• Cooked quinoa lasts 4–5 days
• Roasted veggies keep for 3 days
• Keep dressing in a jar
• Add avocado fresh

You can even freeze cooked quinoa for future bowls, something I do when prepping for my weight loss meal plan.

Final Thoughts

This Gluten Free High Protein Quinoa Bowl is comforting, energizing, and perfect for busy weeks. Whether you’re new to gluten-free living or a seasoned cook, this bowl checks all the boxes: easy, healthy, and bursting with flavor.

Thanks for stopping by. Let this gluten free high protein quinoa bowl become a regular in your rotation, and check back soon for more wholesome, no-compromise meals.