Description
Delight in this vibrant quinoa bowl, packed with fresh veggies and wholesome flavors. A nutritious meal that’s quick to prepare and perfect for any occasion.
Ingredients
Scale
- 1 cup quinoa
- 1 cup bell peppers, chopped (mixed colors)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Rinse quinoa under cold water until clear. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil over medium heat.
- While quinoa cooks (about 15 minutes), chop bell peppers, cucumber, cherry tomatoes, and avocado into bite-sized pieces.
- Rinse canned chickpeas under cold water before adding them to the vegetable mix.
- Once quinoa has absorbed all the water and cooled slightly, fluff it with a fork. In a large mixing bowl, combine the quinoa with chopped veggies and chickpeas.
- Drizzle with olive oil and lemon juice. Season generously with salt and pepper according to your taste.
- Serve warm or chilled. Add nuts or seeds for extra toppings if desired.
Notes
- For added flavor, cook quinoa in vegetable broth instead of water.
- Feel free to swap or add seasonal vegetables for variety.
- Store leftovers in an airtight container in the fridge for up to four days; reheat gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg