Description
A colorful, nourishing dish filled with fresh vegetables and grains, drizzled with a zesty dressing—perfect for a healthy lunch or dinner in just 30 minutes!
Ingredients
Scale
- 1 cup quinoa
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, thinly sliced
- 2 cups kale or spinach, chopped
- 1 ripe avocado, diced
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- Optional: 1/2 cup crumbled feta cheese
- Optional: 1 cup roasted chickpeas
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa and 2 cups water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
- While the quinoa cooks, chop cucumber, cherry tomatoes, bell pepper, kale or spinach, and avocado into bite-sized pieces.
- In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper to taste.
- Once the quinoa is cooked and slightly cooled, combine it with the chopped vegetables in a large bowl. Drizzle with the dressing and toss until well mixed.
- If desired, top with feta cheese and roasted chickpeas before serving.
Notes
- For added texture, consider roasting the veggies before adding them to the bowl.
- Substitute quinoa with farro or brown rice for different flavors.
- Fresh herbs like parsley or basil can enhance flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 5g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 10mg