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Quinoa Veggie Bowl

Quinoa Veggie Bowl
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A quinoa veggie bowl is a colorful, nutritious, and customizable meal that combines protein-rich quinoa, fresh vegetables, and healthy fats. It’s a simple yet satisfying dish that supports a balanced diet and active lifestyle. Perfect for lunch, dinner, or meal prep, this bowl gives you energy while keeping things light and flavorful.

Ingredients

For the Bowl:

  • 1 cup quinoa (white, red, or tri-color)

  • 2 cups water or vegetable broth

  • 1 cup broccoli florets

  • 1 bell pepper, sliced

  • 1 carrot, julienned

  • ½ cup cherry tomatoes, halved

  • ½ cup spinach or kale

  • ½ cup chickpeas or black beans (cooked)

  • 1 avocado, sliced

  • 1 tbsp olive oil (for sautéing)

  • Salt and pepper to taste

Optional Proteins:

  • Grilled chicken, tofu, salmon, or tempeh

For the Dressing (choose one):

  • Oil-Based: 2 tbsp olive oil, 1 tbsp lemon juice, ½ tsp minced garlic, salt to taste

  • Creamy Yogurt Dressing: 2 tbsp Greek yogurt, 1 tsp lemon juice, ½ tsp dill, pinch of salt

Toppings:

  • Chopped nuts or seeds (pumpkin, chia, or sesame)

  • Fresh herbs (parsley, basil, or cilantro)

  • Lemon wedge for serving

Instructions

  1. Rinse the Quinoa: Place quinoa in a fine-mesh strainer and rinse under cold water for about 30 seconds to remove the bitter coating (saponin).

  2. Cook the Quinoa:

    • Stovetop: Combine 1 cup quinoa with 2 cups water or broth in a saucepan. Bring to a boil, then reduce heat and simmer for 15–20 minutes until tender.

    • Rice Cooker: Add the same ratio (1:2) and cook until the cooker switches to “keep warm.”

  3. Prepare the Vegetables: While quinoa cooks, chop and prepare your veggies. Steam, roast, or lightly sauté them in olive oil until tender but crisp.

  4. Assemble the Bowl: Start with a layer of quinoa as the base. Arrange vegetables, beans, and proteins on top in sections for a vibrant presentation.

  5. Add Dressing: Drizzle with your preferred dressing and gently toss or leave as is for a layered look.

  6. Garnish and Serve: Top with avocado slices, seeds, and herbs. Serve warm or chilled.

Notes

  • Customization Tip: Mix up your veggies based on season — try sweet potatoes in fall or tomatoes and cucumber in summer.

  • Storage: Store components separately in airtight containers for up to 3–5 days.

  • Meal Prep Tip: Cook a large batch of quinoa and roast veggies ahead of time for easy weekday assembly.

  • Texture Balance: Combine crunchy (carrots, nuts), soft (avocado), and chewy (quinoa, beans) elements for the best bite.

Find it online: https://bon-recipe.com/quinoa-veggie-bowl/