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–+ servings

Quinoa Veggie Bowl

Discover the Quinoa Veggie Dinner Bowl a nutritious and flavorful one-bowl meal packed with fresh veggies and protein-rich quinoa Perfect for any occasion and easy to customize
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1 juice of 1 lime
  • to taste salt and pepper

Equipment

  • Medium saucepan
  • Chopping board
  • Kitchen knife
  • Large mixing bowl
  • Whisk or fork

Method
 

  1. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is tender and liquid is absorbed. Fluff with a fork and set aside to cool slightly.
  2. While the quinoa is cooking, chop the bell peppers, zucchini, halve the cherry tomatoes, and finely chop the red onion.
  3. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
  4. In a large mixing bowl, combine the cooled quinoa, diced veggies, and sliced avocado. Pour the dressing over the top and toss gently. Garnish with chopped cilantro.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 50mgCalcium: 5mgIron: 15mg

Notes

Feel free to swap quinoa for brown rice or couscous if desired. Mix in veggies like broccoli, carrots, or spinach based on your preference. For added flavor, toast the quinoa before cooking for a nuttier taste. Store leftovers in the refrigerator for up to 3 days in an airtight container, and freeze without avocado for longer storage. Remember to season well and adjust the dressing according to your taste!
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