Delicious Big Bowl Quinoa Recipe
Elevate your mealtime with this vibrant and nutritious Delicious Big Bowl Quinoa Recipe, a colorful medley of fresh vegetables, hearty quinoa, and zesty homemade dressing. Packed with protein from fluffy quinoa and tender chickpeas, this dish is perfectly balanced with juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, and creamy avocado for a texture-rich experience. A sprinkle of fresh parsley and optional crumbled feta cheese add a burst of flavor, while the tangy lemon-garlic dressing ties everything together beautifully. Quick and easy to prepare in just 30 minutes, this versatile big bowl is perfect as a light main course, a flavorful side dish, or even a make-ahead lunch. Naturally gluten-free and customizable, it’s a delicious way to add wholesome ingredients to your day!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water (or vegetable broth)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 medium red bell pepper, diced
- 1 medium avocado, diced
- 1 cup cooked chickpeas (rinsed and drained if canned)
- 0.25 cup fresh parsley, chopped
- 0.5 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa thoroughly under cold water to remove its natural bitterness.
In a medium saucepan, bring 2 cups of water (or vegetable broth) to a boil. Stir in the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the water is fully absorbed.
Once cooked, remove the quinoa from the heat, fluff it with a fork, and let it cool to room temperature.
While the quinoa is cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and cube the avocado.
In a large serving bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, avocado, cooked chickpeas, and chopped parsley.
If desired, sprinkle the crumbled feta cheese over the mixture.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.
Pour the dressing over the quinoa mixture and gently toss to combine. Be careful not to mash the avocado.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately or refrigerate for up to 2 days for a chilled quinoa salad. Enjoy!
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4103 mg | 178% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 27.6 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 956 mg | 74% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3152 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
