Description
Indulge in a vibrant plant-based quinoa bowl that bursts with color and flavor! This wholesome dish combines fluffy tri-color quinoa with savory sautéed vegetables, creamy avocado, and zesty lemon juice. Perfect for busy weeknights or meal prep, it’s easy to customize based on your preferences. Whether you’re feeding the family or impressing friends at a potluck, this quinoa bowl guarantees a satisfying and nutritious meal that everyone will love.
Ingredients
Scale
- 1 cup tri-color quinoa
- 2 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 bell pepper (any color), chopped
- 1 medium zucchini, chopped
- 1 avocado, sliced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Fresh herbs (like parsley or cilantro), for garnish
- Salt and pepper, to taste
Instructions
- Rinse the quinoa under cold water until it runs clear. In a saucepan, combine quinoa and vegetable broth; bring to a boil. Reduce heat and simmer for about 15 minutes until the liquid is absorbed.
- While the quinoa cooks, heat olive oil in a skillet over medium heat. Add chopped bell pepper and zucchini; season with salt and pepper. Sauté until tender, about 5-7 minutes.
- Add the drained chickpeas to the skillet with veggies; cook for an additional 3-4 minutes until heated through.
- Once the quinoa is fluffy, fluff it with a fork and gently fold in the sautéed vegetables and chickpeas. Squeeze lemon juice over the mixture.
- Serve in bowls topped with avocado slices and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 400
- Sugar: 4g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg