Description
A colorful and nutritious quinoa veggie bowl packed with fresh vegetables and a tasty dressing.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 cup steamed or roasted broccoli
- 1 avocado, sliced or cubed
- 1 cup chickpeas or black beans (cooked or canned, drained and rinsed)
- 2 tbsp olive oil or tahini
- 2 tbsp lemon juice or apple cider vinegar
- Salt and pepper, to taste
- Optional: fresh parsley or cilantro, sesame seeds, or hummus for topping
Instructions
- Cook quinoa according to package instructions, then fluff with a fork and let cool slightly.
- While quinoa cooks, wash, chop, and prepare all vegetables. Steam or roast broccoli if desired.
- In a small bowl, whisk together olive oil or tahini with lemon juice, salt, and pepper to create the dressing.
- In serving bowls, add a generous scoop of quinoa as the base.
- Top each bowl with tomatoes, cucumber, bell pepper, carrots, broccoli, and avocado.
- Add chickpeas or black beans for extra protein.
- Drizzle with the dressing and sprinkle with herbs, seeds, or other toppings of your choice.
- Serve immediately, or store components separately for meal prep.
Notes
- Store dressing and avocado separately if preparing in advance to keep ingredients fresh.
- Any variety of quinoa—white, red, black, or tri-color—works well.
- Enjoy warm or chilled, making it ideal for any season.
- For extra protein, add tofu, tempeh, or a soft-boiled egg (if not vegan).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg