Description
This colorful quinoa vegetable bowl combines fluffy cooked quinoa with fresh cucumbers, cherry tomatoes, bell pepper, shredded carrots, and creamy avocado, all tossed in a light lemon and olive oil dressing. It’s a wholesome, vegetarian, and gluten-free meal perfect for a nutritious lunch or easy meal prep that stays fresh for up to four days.
Ingredients
Quinoa
- 2 cups cooked quinoa
Vegetables
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 cup shredded carrots
- ½ avocado, sliced
- 2 tbsp chopped parsley
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook Quinoa: Cook the quinoa according to package directions by boiling it until fluffy, then let it cool slightly to room temperature to prevent wilting the fresh vegetables.
- Prepare Vegetables: Dice the cucumber, halve the cherry tomatoes, dice the bell pepper, shred the carrots, slice the avocado, and chop the parsley. Have all vegetables ready in separate bowls for easy mixing.
- Combine Ingredients: In a large mixing bowl, combine the cooked quinoa with all the prepared vegetables and chopped parsley, ensuring everything is evenly distributed.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until fully emulsified to create a light and tangy dressing.
- Toss the Bowl: Pour the dressing over the quinoa and vegetable mixture, then gently toss everything together to coat all ingredients evenly without mashing the avocado.
- Serve or Chill: Serve the quinoa veg bowl immediately for the freshest flavor, or chill it in the refrigerator to enjoy later as a convenient meal prep option up to 4 days.
Notes
- Add chickpeas for an extra boost of protein to make the bowl more filling.
- This bowl is ideal for meal prepping and keeps well refrigerated for up to 4 days without losing flavor or texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: Mediterranean
