Description
Cool off this summer with a vibrant Summer Quinoa Bowl brimming with fresh ingredients and bright flavors. Perfect for outdoor gatherings or casual weeknight dinners, this nutritious dish takes less than 30 minutes to prepare. Enjoy the delightful combination of quinoa, crisp vegetables, creamy avocado, and zesty lemon dressing – a true feast for the senses that will leave you feeling satisfied.
Ingredients
Scale
- 1 cup rinsed quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (any color)
- 1 ripe avocado, diced
- ½ cup crumbled feta cheese
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons extra virgin olive oil
- ¼ cup fresh herbs (parsley or cilantro), chopped
Instructions
- Cook the quinoa by combining rinsed quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat and simmer covered for about 15 minutes until fluffy.
- While the quinoa cooks, chop cherry tomatoes, cucumber, bell peppers, and herbs into bite-sized pieces.
- In a large mixing bowl, combine cooked quinoa with chopped vegetables, avocado, and feta cheese.
- Whisk together lemon juice and olive oil in a small bowl. Pour over the quinoa mixture and toss gently to combine.
- Taste and adjust seasoning with salt or additional lemon juice if desired.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Feel free to customize with seasonal vegetables or your favorite herbs. Leftovers can be stored in an airtight container in the fridge for up to three days; enjoy cold or reheat gently.