Caramelized Onion Quinoa Salad Bowl or Cups

Slow-cooked caramelized onions mixed into colorful quinoa for a delicious plant based dish. A great addition to your meal prep menu. Add it to salads to make a satisfying quinoa salad bowl. Not sure what to portable food to bring to a pot luck? This dish also makes a great vegan picnic idea.

Happy Earth Day. Did you get to enjoy being outdoors today?

More importantly, did you pack a snack?!?

Portable Foods

This month’s Recipe Redux recipes are being served outside, with healthy picnic friendly dishes.  These portable meals are perfect for dinning al fresco—at a picnic, park play date, or even packed as a travel snack. 

Since we’re taking the food outside this month, we can get a little messy—with quinoa. Sure we love it as a complete plant based protein, a whole grain, high fiber and gluten free option. But serving those seeds (yes, quinoa is a seed) can get messy. So we’re taking this Caramelized Onion Quinoa Salad outside for easy cleanup.

Vegan picnic ideas

This Caramelized Onion Quinoa Salad is the perfect plant based protein to prepare at the start of the week. It stores well in the refrigerator. Then as your schedule fills up and you need portable picnic friendly meals, you have options on how to use it.

Quinoa salad bowl

Serve this quinoa salad over the top of a mixed vegetable salad. Combine everything in one large bowl or portion into individual containers.

In stuffed peppers

Cut off the tops of large or baby bell peppers. Remove the seeds & fill the inside with the quinoa mixture. Return the pepper lid to close.

This bite sized snack is ready to go. No need to cook these stuffed peppers. 

Ingredients

onions – start with what looks like a lot in the beginning. it will look like a lot in the beginning. Let them cook down until their sweet and caramelized.

quinoa – 

seasonings & spices: olive oil, balsamic vinegar, garlic, salt & pepper

add your favorite salad picks: including mixed salad greens, peppers, cucumber, colorful carrots, scallions, avocado or more. 

Caramelized Onion Quinoa Salad

Yield: varies (~4 cups quinoa salad or more with additional vegetables)

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

A quick and delicious quinoa salad—prepared in a bowl or edible cup—that's ready to pack for your next portable lunch or picnic.

Print

Ingredients

Caramelized Onions Quinoa

• 1 pound onions approximately 3 onions
• 3 tablespoon olive oil, divided
• ½ teaspoon sea salt (coarse ground)
• 1 cup raw red & white quinoa or 3¾ cup cooked
• 3 tablespoons balsamic vinegar
• 2 garlic cloves minced
• 1 teaspoon garlic powder
• ½ teaspoon black pepper (butcher ground)

Quinoa Salad Bowl

• mixed salad greens
• bell peppers
• cucumber
• colorful carrots
• scallions
• avocado

Quinoa Salad Cups

• baby bell peppers

Instructions

Caramelized Onions & Quinoa

1. Remove ends and peel of the onions. Cut in half and thinly slice. Transfer to a pot, mix in 1 tablespoon oil and salt. Cover and cook over medium-low heat for about an hour, until caramelized. Stir frequently.
2. Meanwhile, cook the raw quinoa: Combine in a medium pot with 1¾ cups water. Cover and bring to a boil. Lower the heat to simmer until the water is absorbed, about 15 minutes. Set aside.
3. Prepare the dressing in a large bowl: Stir together the remaining olive oil, vinegar, garlic (both cloves & powder) and pepper. 
4. Fluff the cooked quinoa with a fork and combine with the caramelized onions and dressing. Mix well to incorporate. 

To Assemble in a Bowl

Fill a bowl or travel safe container with lettuce, quinoa and vegetables.

To Assemble in a Cup

Slice off the top of the peppers. Remove any ribs or seeds from the inside. Fill the cavity with the quinoa mixture. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Organic Colorful Quinoa
• 
  Collapse-it Silicone Food Storage Containers
• 
  Bamboo Travel Utensils - To-Go Ware Utensil Set

Nutrition Information:

Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 395Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 286mgCarbohydrates: 59gFiber: 8gSugar: 12gProtein: 10g

Based on the quinoa salad without the salad bowl/cup vegetables.

Did you make this recipe?

Let us know how in the comments below or share on Instagram and tag @perspectiveportions, we'd love to see it.