Description
A colorful, nutritious dish brimming with fresh vegetables, hearty grains, and zesty flavors. Perfect for a healthy lunch or dinner that delights the senses.
Ingredients
Scale
- 1 cup quinoa
- 1 cup cherry tomatoes (halved)
- 1 cucumber (sliced)
- 1 red bell pepper (chopped)
- 1 avocado (diced)
- 2 cups kale or spinach (chopped)
- 2 tbsp olive oil
- Juice of 1 lemon
- Fresh herbs (like parsley or basil, chopped)
Instructions
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat and cover. Cook for 15 minutes until all water is absorbed.
- Preheat oven to 400°F (200°C). Toss cherry tomatoes and red bell pepper in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender.
- While veggies roast, wash and chop kale or spinach. Massage kale with a little olive oil to soften it.
- In a bowl, layer cooked quinoa, greens, roasted veggies, cucumber slices, and avocado.
- Drizzle with lemon juice and olive oil, then garnish with fresh herbs before serving.
Notes
- Customize your bowl by using seasonal vegetables or swapping quinoa for farro or brown rice.
- For added creaminess, include hummus or tahini sauce as a dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 420
- Sugar: 4g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg