Quinoa Veggie Bowls

In recent years, quinoa has earned its reputation as a superfood, capturing the attention of health enthusiasts and culinary creatives alike. This ancient grain, originally cultivated in the Andean region of South America, is not only versatile and delicious but also packed with an impressive array of nutrients. Rich in protein, fiber, and essential vitamins, quinoa has become a staple for those looking to enhance their diets with healthy, plant-based options.

Discover the vibrant goodness of quinoa rainbow veggie bowls, a delicious way to enjoy healthy eating. Quinoa serves as a protein-packed base, while an array of colorful vegetables brings a wealth of nutrients and antioxidants to your plate. These customizable bowls cater to various dietary preferences and are perfect for meal prep. Learn how to create a flavorful dressing and elevate your meals with creativity that nourishes both your body and your taste buds.

Print Recipe Pin Recipe

Ingredients

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 red bell pepper, diced

1 cup carrots, shredded

1 cup broccoli florets

1 ripe avocado, sliced

1 can (15 oz) chickpeas, drained and rinsed

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

Fresh parsley or cilantro, for garnish

Optional: Crumbled feta cheese or tahini, for drizzling

Instructions

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for approximately 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed. Once done, remove from heat and let it stand covered for an additional 5 minutes. Finally, fluff the quinoa gently with a fork.

Prepare the Veggies: While the quinoa is cooking, prepare the fresh vegetables. Chop the cherry tomatoes and cucumber, dice the red bell pepper, and shred the carrots. For the broccoli, steam the florets in a steamer basket for 3-4 minutes until they are a vibrant green and tender-crisp.

Season the Chickpeas: In a small mixing bowl, combine the rinsed chickpeas with 1 tablespoon of olive oil, ground cumin, and a pinch of salt and pepper. For an added depth of flavor, you may choose to lightly pan-roast them in a skillet over medium heat for 5-7 minutes until slightly crispy.

Make the Dressing: In a separate bowl, whisk together the remaining 2 tablespoons of olive oil, fresh lemon juice, and a pinch of salt and freshly ground black pepper. This will create a zesty and light dressing for your bowls.

Assemble the Bowls: Start layering your bowls by dividing the cooked quinoa evenly among 4 serving bowls. Top each bowl with a vibrant assortment of the prepared vegetables (cherry tomatoes, cucumber, red bell pepper, carrots, and broccoli), followed by the avocado slices and chickpeas. Drizzle with the zesty dressing and finish with a sprinkle of freshly chopped parsley or cilantro.

Add Optional Toppings: For extra richness and flavor, feel free to add some crumbled feta cheese or drizzle a generous amount of tahini over the assembled bowls.

Serve: Enjoy your colorful and nutritious quinoa veggie bowls immediately, or you can store them in the refrigerator for up to 3 days for a refreshing meal prep option!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings