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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup bell peppers (mix of red and yellow), diced - 1 cup cucumber, diced - 1 cup corn (fresh or frozen) - 1 avocado, sliced - ½ cup feta cheese, crumbled (optional) For this recipe, I love using fresh summer vegetables. They bring flavor and color to the bowl. The quinoa acts as a hearty base, soaking up all the tasty juices from the veggies. You can also add toppings like crumbled feta for a nice touch. - 1 tablespoon olive oil - 2 tablespoons lemon juice - 1 teaspoon garlic powder - ½ teaspoon dried oregano - Salt and pepper to taste These pantry staples are key to making a great dressing. The olive oil adds richness, while lemon juice brightens the dish. Garlic powder and oregano give it depth and flavor. Always taste as you go to get the perfect balance. - Calories per serving: About 350 - Macronutrient breakdown: - Protein: 12g - Carbohydrates: 45g - Fat: 15g This dish is nutritious and keeps you full. Quinoa provides good protein, while the veggies add vitamins. Enjoy this meal knowing that you nourish your body. For the full recipe, check out the detailed instructions above. First, rinse the quinoa under cold water. This step removes bitter taste. Use a fine-mesh strainer for best results. Next, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth in a medium saucepan. Bring the pot to a boil over medium-high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. When the liquid is absorbed, your quinoa should look fluffy and tender. While the quinoa cooks, chop your vegetables. I like to use a sharp knife for clean cuts. Dice the bell peppers, cucumber, and halve the cherry tomatoes. Use fresh corn, if you can. If not, frozen corn works well too. After chopping, mix all the veggies in a large bowl. For the freshest taste, use vegetables that are in season. This gives your bowl vibrant flavors and colors. To make the dressing, grab a small bowl. Add 1 tablespoon of olive oil and 2 tablespoons of lemon juice. Next, sprinkle in 1 teaspoon of garlic powder and ½ teaspoon of dried oregano. Season with salt and pepper to taste. Whisk the ingredients together until they blend smoothly. For extra flavor, taste the dressing and adjust the seasoning as needed. This simple dressing elevates the whole dish. Once the quinoa is ready, fluff it with a fork. Let it cool for a few minutes. Then, combine the quinoa with the mixed vegetables in the large bowl. Pour the dressing over everything and toss gently. If you want, sprinkle crumbled feta cheese on top. Finish with fresh basil leaves for a beautiful touch. For the full recipe, check out the details above. To ensure fluffy quinoa, rinse it well before cooking. This removes bitter saponins. Use two cups of vegetable broth for every cup of quinoa. Bring it to a boil, then lower the heat and cover. Let it simmer for about 15 minutes. After that, fluff it with a fork. This step makes the quinoa light and airy. For your veggie mix, I love using fresh summer vegetables. Cherry tomatoes add sweetness, while bell peppers bring color and crunch. Cucumbers keep it refreshing, and corn adds a nice bite. You can also include zucchini or radishes for variety. Mix and match to your taste! When serving, choose deep bowls or wide plates. This way, you can stack the quinoa and veggies nicely. Layer the quinoa first, then add the vegetables. Arrange the avocado slices on top for a vibrant look. For garnishing, sprinkle feta cheese for a salty kick. Fresh basil leaves not only taste great but also look beautiful. A drizzle of extra olive oil adds shine and flavor. Prep ahead by cooking quinoa in batches. This makes weekday meals quick and easy. Store cooked quinoa in the fridge for up to five days. For leftovers, keep them in airtight containers. This helps maintain freshness. If you want to eat them later, just reheat in the microwave. Make sure to add a splash of water to prevent drying out. You can also enjoy these bowls cold, straight from the fridge! For the full recipe, check out the Summer Veggie Quinoa Bowls section. {{image_2}} You can easily boost the protein in your Summer Veggie Quinoa Bowls. Grilled chicken or shrimp makes a tasty addition. Just cook them separately and add them to your bowl. For a vegan option, try chickpeas or black beans. They add great flavor and texture. When some veggies are out of season, don’t fret! You can swap them for others. For example, use roasted sweet potatoes instead of corn. Kale can replace cucumbers for a hearty crunch. Get creative with your choices. Different veggies keep your bowls fresh and exciting. Adding spices or herbs can really elevate your dish. Try cumin or smoked paprika for a warm touch. Fresh herbs like cilantro or parsley add brightness. You can also experiment with dressings. A balsamic glaze or tahini sauce can change the whole vibe of your quinoa bowl. For the full recipe, check out the Summer Veggie Quinoa Bowls section! Store your Summer Veggie Quinoa Bowls in the fridge. They last about three to four days. Use airtight containers to keep them fresh. Glass or plastic containers work well. Make sure to let the quinoa cool before storing it. This helps prevent excess moisture. You can freeze quinoa bowls for later. To do this, portion them into freezer-safe bags or containers. Remove as much air as possible. This keeps the bowls from getting freezer burn. When you're ready to eat, thaw them in the fridge overnight. Reheat your quinoa bowls gently. Use a microwave or a stovetop. If using a microwave, add a splash of water to keep them moist. Stir halfway through to heat evenly. Avoid overheating, as this can make the quinoa soggy. Aim for a warm, fluffy texture. To make these bowls, start by cooking quinoa. Boil rinsed quinoa in vegetable broth for about 15 minutes. While it cooks, chop your veggies. Combine tomatoes, peppers, cucumber, corn, and avocado in a bowl. Mix olive oil, lemon juice, garlic powder, oregano, salt, and pepper in another bowl for the dressing. After cooking, fluff the quinoa and let it cool. Then, mix everything together with the dressing. For a tasty touch, add feta cheese if you like. This creates bright, fresh flavors for your meal. Yes, you can! Some great alternatives include brown rice, farro, or barley. Each grain brings a unique taste and texture. Brown rice adds a nutty flavor, while farro has a chewy bite. Barley offers a pleasant, slightly sweet taste. Choose the grain that you enjoy most for your bowl. Seasonal vegetables shine in these bowls. I love using cherry tomatoes, bell peppers, cucumbers, and corn. You can also add zucchini, radishes, or fresh herbs. Each vegetable adds color and crunch to your dish. Feel free to mix and match based on what you have or love. Yes, this recipe is gluten-free! Quinoa is a gluten-free grain, making it safe for those with gluten sensitivities. Just ensure any added ingredients, like dressings or cheese, are also gluten-free. Enjoy this dish without worry! This blog post covered how to make delicious Summer Veggie Quinoa Bowls. We looked at the main ingredients, pantry staples, and the nutrition facts. I shared a step-by-step guide for cooking quinoa and preparing your veggies. You learned tips for perfecting your dish and variations to try. Lastly, we discussed storage information and common questions. In conclusion, this recipe offers a fresh and healthy meal option. Experiment with ingredients to suit your taste. Enjoy the process and the tasty results!

Summer Veggie Quinoa Bowls

Dive into the refreshing world of summer veggie quinoa bowls with this easy and delicious recipe! Packed with vibrant cherry tomatoes, crunchy bell peppers, and creamy avocado, these bowls are perfect for a light meal or side dish. Whip up a quick homemade dressing for added flavor, and enjoy a nutritious dish in just 30 minutes. Click through to explore the full recipe and elevate your summer dining experience!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 cup bell peppers (mix of red and yellow), diced

1 cup cucumber, diced

1 cup corn (fresh or frozen)

1 avocado, sliced

½ cup feta cheese, crumbled (optional)

1 tablespoon olive oil

2 tablespoons lemon juice

1 teaspoon garlic powder

½ teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to low, cover, and let simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy.

    While the quinoa is cooking, prepare the vegetables. In a large bowl, combine halved cherry tomatoes, diced bell peppers, cucumber, corn, and avocado.

      In a small bowl, whisk together olive oil, lemon juice, garlic powder, oregano, salt, and pepper to create a dressing.

        Once quinoa is done, fluff it with a fork and let it cool slightly before adding it to the bowl of veggies.

          Pour the dressing over the quinoa and veggies, and toss gently until everything is well combined.

            If using, sprinkle crumbled feta cheese on top and garnish with fresh basil leaves.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

                - Presentation Tips: Serve the quinoa bowls in deep plates or bowls, with the sliced avocado artfully arranged on top, and garnish with extra basil leaves for a fresh look.