1 cup of uncooked quinoa
2 cups of water
1 medium-sized red bell pepper, chopped
1 medium-sized yellow bell pepper, chopped
1 medium-sized cucumber, chopped
1 cup of cherry tomatoes, halved
1 can of chickpeas, drained and rinsed
1/2 cup of fresh parsley, chopped
1/4 cup of olive oil
Juice of 1 lemon
Salt and pepper to tasteLearn more
🌱 Quinoa Veggie Bowl Recipe
Quinoa Veggie Bowl
You will need:
1 cup of uncooked quinoa
2 cups of water
1 medium-sized red bell pepper, chopped
1 medium-sized yellow bell pepper, chopped
1 medium-sized cucumber, chopped
1 cup of cherry tomatoes, halved
1 can of chickpeas, drained and rinsed
1/2 cup of fresh parsley, chopped
1/4 cup of olive oil
Juice of 1 lemon
Salt and pepper to taste
Instructions
- Start by rinsing the quinoa under cold water until the water runs clear.
- In a medium-sized pot, combine the quinoa and water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.
- While the quinoa is cooking, chop the bell peppers, cucumber, and parsley. Halve the cherry tomatoes.
- Drain and rinse the chickpeas.
- In a large bowl, combine the cooked quinoa, chopped vegetables, chickpeas, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
- Pour the dressing over the quinoa and vegetable mixture. Toss until everything is well coated.
- Divide the quinoa veggie bowl into meal prep containers and store in the refrigerator.
Notes
This recipe makes 4 servings. It's best to consume within 4-5 days for optimal freshness.
Discover the vibrant world of vegan cuisine with our delightful Quinoa Veggie Bowl. This recipe is a perfect blend of nutrition and flavor, making it an excellent choice for a wholesome lunch or a light dinner. The combination of quinoa, fresh veggies, and a zesty homemade dressing will leave you feeling satisfied and energized.
Quinoa, a plant-based superfood, is the star of this dish. It's not only a complete protein, but it's also packed with fiber, iron, and magnesium. Coupled with a rainbow of crunchy, colorful vegetables, this meal is a nutritional powerhouse. The red and yellow bell peppers bring a sweet crunch, the cucumber adds a refreshing touch, and the cherry tomatoes offer a burst of juicy flavor. The addition of chickpeas not only gives the dish a protein boost but also a pleasant, creamy texture that contrasts beautifully with the other ingredients.
The dressing, a simple blend of olive oil, lemon juice, and seasonings, enhances the natural flavors of the ingredients. The tangy lemon juice brightens the dish, while the olive oil adds a smooth, rich finish. The fresh parsley not only adds a pop of color but also a hint of earthy flavor that ties the whole dish together.
Our Quinoa Veggie Bowl is not just delicious and nutritious, but it's also incredibly versatile. Feel free to add your favorite vegetables or swap out the chickpeas for your preferred legume. You can even turn it into a hearty salad by adding some leafy greens. The possibilities are endless!
If you're new to vegan cooking, don't worry. We've got you covered with our essential vegan cooking tips for beginners. And if you're looking for more one-dish plant-based meals, check out our FAQ section for a list of easy and delicious recipes. For those who are always on the go, we also have a collection of quick and easy vegan dishes that can be prepared in no time.
So why wait? Dive into the world of plant-based cuisine with our Quinoa Veggie Bowl and discover how easy, enjoyable, and satisfying vegan cooking can be!
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