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Quinoa has gained recognition not just for its taste but also for its impressive nutritional profile. Often referred to as a complete protein, quinoa contains all nine essential amino acids that our bodies cannot produce on their own. This makes it an excellent source of protein, especially for vegetarians and vegans who may struggle to get enough protein from plant-based sources. In addition to being protein-rich, quinoa is also high in dietary fiber, which aids in digestion and helps maintain a healthy weight.

Beach Bowl Quinoa Crunch

Discover the vibrant Beach Bowl Quinoa Crunch, a refreshing dish perfect for summer! This colorful, nutritious bowl features quinoa, a superfood packed with protein and fiber, combined with an array of seasonal vegetables like bell peppers, cucumbers, and creamy avocados. Top it off with a zesty dressing of lime juice and olive oil for a burst of flavor. Ideal for meal prep or a light lunch, this delightful bowl is versatile, delicious, and good for your health. Enjoy a rainbow of flavors and nutritious goodness in every bite!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cup cucumber, diced into small cubes

1 ripe avocado, diced

1/2 cup red bell pepper, finely diced

1/4 cup red onion, finely chopped

1/2 cup corn (fresh off the cob, frozen, or canned)

1/4 cup fresh cilantro, roughly chopped

Juice of 1 ripe lime

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

1/4 cup toasted pumpkin seeds (for added crunch)

Instructions
 

Cook the Quinoa: In a medium-sized saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 15 minutes, or until the quinoa has absorbed the liquid and is light and fluffy. Once done, remove from heat and allow it to cool slightly, fluffing it with a fork.

    Prepare the Vegetables: While the quinoa is cooking, take this time to chop the cherry tomatoes, cucumber, avocado, red bell pepper, and red onion into bite-sized pieces. If you're using fresh corn, carefully slice the kernels off the cob and set them aside.

      Mix the Dressing: In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, and a pinch of salt and black pepper. Taste the dressing and adjust seasoning as needed to your preference.

        Combine Everything: In a large mixing bowl, combine the cooled quinoa with the chopped vegetables and corn. Drizzle the prepared dressing over the top and gently toss the mixture to ensure everything is evenly coated. Taste again and adjust the seasoning with more salt and pepper if necessary.

          Garnish: Just before serving, sprinkle the chopped fresh cilantro and toasted pumpkin seeds evenly over the top of your bowl for an added burst of flavor and delightful crunch.

            Serve: Ladle the vibrant Beach Bowl Quinoa Crunch into individual bowls. Enjoy it right away as a nutritious meal, or refrigerate it in an airtight container for up to 2 days as a refreshing meal prep option.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4