Print

Rainbow vegetable quinoa bowl with lemon vinaigrette delights!

Rainbow vegetable quinoa bowl with lemon vinaigrette
Print Recipe

A vibrant and nutritious quinoa bowl packed with colorful vegetables and a zesty lemon vinaigrette.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups water
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 cup shredded carrots
  • 1 avocado, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  1. Rinse the quinoa under cold water.
  2. In a pot, combine quinoa and water, bring to a boil.
  3. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
  4. Fluff quinoa with a fork and let it cool.
  5. In a large bowl, combine the diced bell peppers, cherry tomatoes, cucumber, shredded carrots, and parsley.
  6. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the vinaigrette.
  7. Add the cooled quinoa to the vegetable mixture and pour the vinaigrette over it.
  8. Toss gently to combine and top with sliced avocado before serving.

Notes

  • Feel free to add any other vegetables you like.
  • This dish can be served warm or cold.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://bibodorecipes.com/rainbow-vegetable-quinoa-bowl-lemon-vinaigrette-recipe/