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At the heart of this recipe lies quinoa, often hailed as a superfood. This ancient grain has gained immense popularity in recent years, and for good reason. Quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies cannot produce on their own. This makes it an excellent choice for vegetarians and vegans who may struggle to obtain adequate protein from non-animal sources.

Quinoa Veggie Bowls

Brighten your meal prep with Quinoa Rainbow Veggie Bowls! This nutritious dish is packed with colorful vegetables and protein-rich quinoa, making it a perfect choice for healthy eating. Each bowl not only offers a burst of flavors but also a wealth of vitamins and minerals. Ideal for vegetarians and vegans, this recipe encourages creativity with endless combinations of fresh ingredients. Dive into a vibrant culinary experience that nourishes both the body and the eyes!
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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

1 red bell pepper, diced

1 cup carrots, finely shredded

1 cup broccoli florets

1 ripe avocado, sliced

1 can (15 oz) chickpeas, drained and rinsed

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

Fresh parsley or cilantro, chopped, for garnish

Optional: Crumbled feta cheese or tahini for drizzling

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with the vegetable broth (or water). Bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer for approximately 15 minutes, or until the quinoa is tender and all the liquid is absorbed. Once done, remove from heat, keep it covered, and let it sit for an additional 5 minutes. Fluff the quinoa gently with a fork before serving.

    Prepare the Veggies: While the quinoa is cooking, chop the cherry tomatoes and cucumber into bite-sized pieces, and dice the red bell pepper. Use a grater or food processor to shred the carrots. For the broccoli, steam the florets in a little water for 3-4 minutes until they are bright green and have a tender-crisp texture.

      Season the Chickpeas: In a small mixing bowl, combine the drained chickpeas with 1 tablespoon of olive oil, ground cumin, and a pinch of salt and pepper. For an extra flavor boost, heat a skillet over medium-high heat and lightly pan-roast the chickpeas for about 5-7 minutes, until they are warmed and slightly crispy.

        Create the Dressing: In a separate small bowl, whisk together the remaining 2 tablespoons of olive oil, fresh lemon juice, and a pinch of salt and pepper to form a light and zesty dressing.

          Assemble the Bowls: Divide the cooked quinoa evenly among four serving bowls. Arrange the assorted veggies (cherry tomatoes, cucumber, bell pepper, shredded carrots, and steamed broccoli) over each portion of quinoa. Top each bowl with slices of avocado and a generous amount of chickpeas. Drizzle the prepared dressing over the bowls and garnish with freshly chopped parsley or cilantro.

            Add Optional Toppings: For an additional creamy texture and flavor, feel free to sprinkle crumbled feta cheese or drizzle tahini over the bowls.

              Serve: These vibrant quinoa veggie bowls can be enjoyed right away or stored in an airtight container in the refrigerator for a nutritious meal prep option that remains delicious and refreshing!

                Prep Time: 15 minutes

                  Total Time: 30 minutes

                    Servings: 4 servings