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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.

Ingredients

  • 2 cups cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, sliced
  • 1 cup shredded carrots
  • 1 cup steamed or roasted broccoli
  • 1 avocado, sliced or cubed
  • 1 cup chickpeas or black beans (cooked or canned, drained and rinsed)
  • 2 tbsp olive oil or tahini
  • 2 tbsp lemon juice or apple cider vinegar
  • Salt and pepper, to taste
  • Optional: fresh parsley or cilantro, sesame seeds, or hummus for topping

Instructions

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

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

Notes

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

Nutrition

Find it online: https://thefamilycooking.com/quinoa-veggie-bowl/