Quinoa Squash Bean Bowl

03 February 2021

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 4

Category: Lunch/Dinner


  1. In a large saucepan, add the olive oil over medium heat.
  2. Fry the onion with garlic for 2 minutes.
  3. Add the cauliflower, squash, broad bean seeds, and stir for 3 minutes.
  4. Add the quinoa, BeVego Gingerbread Protein Powder and stir for 2 minutes.
  5. Add the sea salt, turmeric, red chili powder, rosemary, sage, and cook for 2 minutes.
  6. Pour in 4 cups of water. Cook on high heat for 15 minutes.
  7. Add the parsley and red chili and cook for 5 minutes. Serve hot.


2 cups quinoa

1 cup broad bean seeds

1 cup cauliflower florets, diced

1 cup squash cubes

2 red chilies, sliced

½ tsp dried rosemary

½ tsp dried sage

3 tbsp BeVego Gingerbread Protein Powder

1 tbsp parsley, chopped

3 garlic cloves, minced

1 red onion, chopped

2 tbsp olive oil

1 pinch sea salt

Nutritional info


12.7g fat

69.4g Carb

9.6g fiber

2.8g sugar

17.5g protein

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