Description
Delight in this vibrant quinoa bowl, brimming with fresh vegetables and creamy avocado, perfect for any meal. Quick to make and satisfying for all!
Ingredients
Scale
- 1 cup uncooked quinoa
- 1 cup diced bell peppers (assorted colors)
- 1 cup diced cucumber (preferably English)
- 1 cup halved cherry tomatoes
- 1 ripe avocado, sliced
- 1/4 cup chopped fresh herbs (cilantro or parsley)
- 2 tbsp olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. In a medium pot, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy.
- While the quinoa cooks, chop the bell peppers, cucumber, and cherry tomatoes into bite-sized pieces.
- In a large mixing bowl, combine cooked quinoa with chopped vegetables and fresh herbs.
- Drizzle with olive oil and lemon juice. Toss gently to combine; season with salt and pepper.
- Serve in individual bowls topped with sliced avocado.
Notes
- Customize your bowl by adding roasted chickpeas or nuts for extra crunch.
- Store leftovers in an airtight container for up to three days; reheat in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 bowl (300g)
- Calories: 450
- Sugar: 4g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg