Quinoa and Veggie Bowl

Quinoa and Veggie Bowl

Prep: 10 mins | Cook: 15 mins

Serves: 2 people

Vegetarian

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1 avocado, sliced
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: fresh herbs (cilantro, parsley)

Instructions

  1. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until all liquid is absorbed and quinoa is fluffy.
  2. While quinoa is cooking, prepare all your vegetables by washing and chopping them.
  3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper to make a simple dressing.
  4. Once quinoa is cooked, allow it to cool slightly.
  5. In a large bowl, combine the cooked quinoa with bell pepper, cucumber, cherry tomatoes, and red onion.
  6. Pour the dressing over the quinoa and vegetables and toss gently to combine.
  7. Serve in bowls and top with sliced avocado and fresh herbs if using.

Nutrition Facts

Per Serving:

  • Calories: 450
  • Protein: 12g
  • Carbohydrates: 55g
  • Fat: 22g
  • Fiber: 12g

Notes

  • This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
  • For extra protein, add chickpeas or black beans.
  • For a heartier meal, add grilled chicken or tofu.