Quinoa Bowl
This quinoa bowl is my lunchtime savior when I need something hearty yet light. Packed with vibrant veggies and a dash of my favorite spices, it's like a war...
I stumbled upon this quinoa bowl one afternoon when I was craving something colorful and nourishing.
It all started with some leftover quinoa and a few veggies begging to be used up.
I love how adaptable this recipe is; you can mix and match with whatever you have on hand.
The secret I’ve found is to cook the quinoa with a little vegetable broth instead of water to give it that extra oomph.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Quinoa is a complete protein, which makes it a wonderful base. I've swapped chickpeas for black beans or lentils depending on my mood, and they all work beautifully. Fresh veggies really bring this dish to life, but it’s all about using what you have. Don't stress if you're missing something!
Tips & Notes
- •I always rinse my quinoa under cold water before cooking to wash away any bitterness.
- •A sprinkle of smoked paprika in the dressing gives it a smoky depth that I just can’t get enough of.
- •I store leftovers in a glass container in the fridge and they stay fresh for a couple of days.
Recipe Variations
- •When I want a bit more warmth, I roast up some sweet potatoes to toss in.
- •If I’m feeling a bit indulgent, I drizzle some creamy tahini dressing over the top.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold.
Frequently Asked Questions
Can I make this bowl ahead of time?
Yes, this quinoa bowl can be made ahead of time and stored in the fridge for up to 4 days. Just add the avocado right before serving to prevent browning.
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This quinoa bowl is my lunchtime savior when I need something hearty yet light. Packed with vibrant veggies and a dash of my favorite spices, it's like a war...
Ingredients
Instructions
- 1
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
- 2
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 3
While the quinoa cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and slice the avocado.
- 4
In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red bell pepper, and parsley.
- 5
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- 6
Pour the dressing over the quinoa and vegetable mixture and toss gently until well combined.
- 7
Serve the quinoa bowl in individual bowls, topped with sliced avocado.
- 8
Enjoy your nutritious and colorful quinoa bowl!
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