quinoa bowl recipes
This nutritious quinoa bowl is packed with colorful vegetables, protein-rich chickpeas, and a zesty dressing. Perfect for a wholesome meal any time of the day, this bowl is both filling and delicious.
Equipment
- 1 medium saucepan
- 1 strainer
- 1 large mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 1 cup quinoa uncooked
- 2 cups water or vegetable broth
- 1 can (15 oz) chickpeas drained and rinsed
- 1 red bell pepper diced
- 1 cucumber diced
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- 1 cup corn fresh or frozen
- ¼ cup red onion finely chopped
- ¼ cup fresh cilantro chopped
- ¼ cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- to taste salt
- to taste pepper
Instructions
- Rinse the quinoa under cold water using a strainer to remove bitterness.
- In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
- While the quinoa is cooking, prepare the dressing by whisking together olive oil, lime juice, cumin, salt, and pepper in a small bowl.
- In a large mixing bowl, combine the cooked quinoa, chickpeas, diced red bell pepper, diced cucumber, halved cherry tomatoes, corn, finely chopped red onion, and chopped cilantro. Toss gently to mix.
- Drizzle the dressing over the quinoa mixture and toss to coat evenly.
- Serve the quinoa bowl in individual dishes, topped with sliced avocado.
Notes
Feel free to customize your bowl with additional toppings such as feta cheese, nuts, or seeds.
You can store leftovers in an airtight container in the refrigerator for up to 3 days.
This recipe is gluten-free and can be made vegan by using a plant-based dressing.