Name: Quinoa Veggie Bowl Packed with Fresh, Bold Flavors
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup Quinoa (Rinse thoroughly to remove bitterness); 2 cups Vegetable broth (Use instead of water for added depth and flavor); 1 cup Cherry tomatoes (Halve them for bursts of juicy sweetness); 1 medium Cucumber (Dice finely for a cool, crisp crunch); 1 medium Red bell pepper (Chop into small pieces); 1 medium Avocado (Slice before serving to keep it fresh); 2 tablespoons Lemon juice (Brightens the bowl with a zesty kick); 2 tablespoons Olive oil (Use extra virgin for smooth richness); 1 clove Garlic (Mince finely for subtle warmth); 1 tablespoon Honey or maple syrup (Balances acidity with sweetness); to taste Salt; to taste Black pepper; 1/2 cup Feta cheese (Crumble on top for a creamy contrast); 1/4 cup Fresh herbs (parsley, cilantro, or basil) (Chop and sprinkle generously); 1/4 cup Toasted nuts or seeds (almonds, pumpkin seeds) (Add crunch and an earthy note)

Description

Easy Quinoa Veggie Bowl Recipe Packed with Bold, Fresh Flavors

Ingredients

Scale

1 cup Quinoa (Rinse thoroughly to remove bitterness)
2 cups Vegetable broth (Use instead of water for added depth and flavor)
1 cup Cherry tomatoes (Halve them for bursts of juicy sweetness)
1 medium Cucumber (Dice finely for a cool, crisp crunch)
1 medium Red bell pepper (Chop into small pieces)
1 medium Avocado (Slice before serving to keep it fresh)
2 tablespoons Lemon juice (Brightens the bowl with a zesty kick)
2 tablespoons Olive oil (Use extra virgin for smooth richness)
1 clove Garlic (Mince finely for subtle warmth)
1 tablespoon Honey or maple syrup (Balances acidity with sweetness)
to taste Salt
to taste Black pepper
1/2 cup Feta cheese (Crumble on top for a creamy contrast)
1/4 cup Fresh herbs (parsley, cilantro, or basil) (Chop and sprinkle generously)
1/4 cup Toasted nuts or seeds (almonds, pumpkin seeds) (Add crunch and an earthy note)

Cook Mode Prevent your screen from going dark

Instructions

Rinse quinoa under cold water in a fine-mesh sieve, rubbing gently to remove bitterness.
Combine rinsed quinoa with vegetable broth in a medium saucepan, bring to a gentle boil, reduce heat to low, cover and simmer for 15 minutes.
Remove from heat, keep covered for 5 minutes to steam, then fluff quinoa gently with a fork.
Halve cherry tomatoes, dice cucumber and red bell pepper into uniform pieces.
In a small bowl, whisk lemon juice, olive oil, minced garlic, honey (or maple syrup), salt and pepper until smooth.
Transfer warm quinoa and chopped veggies to a large bowl, drizzle with dressing and toss gently.
Top the bowl with sliced avocado, crumbled feta and fresh herbs, adding optional nuts or seeds.

Notes

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 6 g
Sodium: 300 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 8 g
Protein: 12 g
Cholesterol: 10 mg