Why You’ll Love This Recipe

Nutritious and wholesome: Loaded with fiber, protein, and essential vitamins.
Naturally vegan and gluten-free: Fits most dietary needs without any adjustments.
Great for meal prep: Make it ahead and enjoy all week.
Customizable: Use any veggies or dressing you have on hand.
Quick and easy: Ready in under 30 minutes.
Colorful and appetizing: A feast for the eyes and body.
Delicious hot or cold: Perfect for any season or time of day.
High-protein base: Thanks to quinoa, a complete plant protein.
Perfect balance: Includes grains, veggies, healthy fats, and protein.
Family-friendly: Everyone can build their own bowl.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked quinoa
Cherry tomatoes, halved
Cucumber, diced
Red bell pepper, sliced
Shredded carrots
Steamed or roasted broccoli
Avocado, sliced or cubed
Chickpeas or black beans (cooked or canned)
Olive oil or tahini
Lemon juice or apple cider vinegar
Salt and pepper
Optional: fresh herbs (parsley, cilantro), sesame seeds, or hummus

Directions

Cook quinoa according to package instructions, then fluff and let cool slightly.
While the quinoa cooks, prepare the vegetables—wash, chop, and steam or roast as needed.
In a small bowl, whisk together olive oil or tahini with lemon juice, salt, and pepper to make a simple dressing.
In serving bowls, layer a generous scoop of quinoa as the base.
Top with vegetables: tomatoes, cucumber, bell pepper, carrots, broccoli, and avocado.
Add chickpeas or black beans for extra protein.
Drizzle with the dressing and sprinkle with herbs, seeds, or toppings of your choice.
Serve immediately or store in containers for meal prep.

Servings and timing

Servings: 2–4 bowls
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add protein: Top with grilled tofu, tempeh, or a soft-boiled egg.
Swap grains: Use brown rice, farro, or couscous instead of quinoa.
Use roasted veggies: Try sweet potatoes, cauliflower, or zucchini.
Spicy kick: Add sriracha, chili flakes, or a spicy dressing.
Creamy dressing: Blend tahini with garlic and lemon for a rich, creamy topping.
Mediterranean twist: Add olives, feta (if not vegan), and fresh oregano.
Asian-inspired: Use edamame, shredded cabbage, and a sesame-ginger dressing.
Mexican style: Include corn, black beans, lime juice, and cilantro.
Crunchy toppings: Add nuts, seeds, or crispy chickpeas.
Fruit element: Add mango, pineapple, or pomegranate for sweetness.

Storage/Reheating

Storage: Store components separately in airtight containers for up to 4 days.
Meal prep: Assemble in containers without dressing and avocado; add fresh when serving.
Reheating: Enjoy cold or warm. Reheat quinoa and veggies separately if desired, then add toppings.

FAQs

Can I use leftover quinoa?

Yes, this is a great way to repurpose cooked quinoa from a previous meal.

What’s the best dressing for a quinoa veggie bowl?

A simple vinaigrette, tahini dressing, or lemon-olive oil combo all work well.

Can I use frozen vegetables?

Yes, just steam or roast them before adding to your bowl.

Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free, but check any dressings or seasonings to be sure.

How do I make it more filling?

Add more beans, tofu, or a handful of nuts or seeds for extra protein and fats.

Can I eat this cold?

Absolutely. It’s delicious chilled and perfect for on-the-go lunches.

What type of quinoa should I use?

Any variety—white, red, black, or tri-color—will work well.

Can I make this in advance?

Yes, just store the dressing and avocado separately to keep it fresh.

How do I keep the avocado from browning?

Add it just before serving or drizzle with lemon juice to slow oxidation.

What if I don’t like quinoa?

Swap it for your favorite grain like rice, bulgur, or barley.

Conclusion

The Quinoa Veggie Bowl is a wholesome, colorful, and versatile dish that fits effortlessly into any healthy lifestyle. With endless variations and a balance of textures and flavors, it’s the kind of meal you can make again and again without ever getting bored. Whether you’re meal prepping or building a quick weeknight dinner, this bowl checks all the boxes.

Quinoa Veggie Bowl

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The Quinoa Veggie Bowl is a colorful, nutrient-packed meal featuring fluffy quinoa, fresh vegetables, beans, and a simple homemade dressing. Naturally vegan and gluten-free, it’s perfect for meal prep, quick lunches, or light dinners.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2–4 servings
Category: Main Dish, Salad
Method: Stovetop, Assembly
Cuisine: International
Diet: Vegan

Instructions

Cook quinoa according to package instructions, then fluff with a fork and let cool slightly.

While quinoa cooks, wash, chop, and prepare all vegetables. Steam or roast broccoli if desired.
In a small bowl, whisk together olive oil or tahini with lemon juice, salt, and pepper to create the dressing.
In serving bowls, add a generous scoop of quinoa as the base.
Top each bowl with tomatoes, cucumber, bell pepper, carrots, broccoli, and avocado.
Add chickpeas or black beans for extra protein.
Drizzle with the dressing and sprinkle with herbs, seeds, or other toppings of your choice.
Serve immediately, or store components separately for meal prep.

Notes

Store dressing and avocado separately if preparing in advance to keep ingredients fresh.
Any variety of quinoa—white, red, black, or tri-color—works well.
Enjoy warm or chilled, making it ideal for any season.
For extra protein, add tofu, tempeh, or a soft-boiled egg (if not vegan).

Nutrition

Serving Size: 1 bowl (1/4 of recipe)
Calories: 350
Sugar: 6g
Sodium: 280mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg