This Quinoa and Veggie Bowl is a healthy and colorful meal, full of fluffy quinoa paired with fresh vegetables like bell peppers, cucumbers, and cherry tomatoes. It makes a great choice for a quick, nutritious lunch or dinner.
I like to add a little lemon juice and olive oil to brighten up the flavors. Sometimes I sprinkle some feta cheese or nuts on top for extra crunch!
For convenience, I make a big batch and keep leftovers in the fridge. It tastes just as good the next day—perfect for busy weekdays or easy meal prep.
Ingredients & Substitutions
Quinoa: This grain forms the base of the bowl, giving it a light, fluffy texture. I recommend rinsing it before cooking to remove bitterness; you can substitute cooked rice or millet if needed.
Mixed Veggies: Colorful bell peppers, cucumbers, and cherry tomatoes add crunch and freshness. Feel free to switch with zucchini or carrots if you prefer different textures or flavors.
Feta Cheese: Crumbled feta adds a tangy, salty touch that makes everything pop. If you’re dairy-free, try goat cheese or avocado for creaminess.
Olive Oil & Lemon: These bring brightness and richness, balancing the flavors. You can swap olive oil with avocado oil and lemon with lime or vinegar for variety.
Herbs & Spices: Fresh parsley or cilantro brighten the dish. Basil or thyme work well too. Use what you have on hand for a personalized touch.
How do I cook quinoa perfectly every time?
Rinse the quinoa to remove bitterness. Use 2 parts water to 1 part quinoa. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Fluff with a fork and let it cool before mixing into the bowl for best texture.
How to Make Quinoa and Veggie Bowl?
Ingredients You’ll Need:
For the Quinoa:
- 1 cup quinoa
- 2 cups water or broth
For the Veggies:
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, sliced
- 1 cup shredded carrots
- 1/4 cup chopped fresh parsley (optional)
Other Ingredients:
- 2 tablespoons olive oil
- Salt and pepper to taste
- Juice of 1 lemon
How Much Time Will You Need?
Prep time: 10 minutes. Cook time: 15 minutes. Rest time: 5 minutes. Total time: about 30 minutes.
Step-by-Step Instructions:
1. Cook the Quinoa
Rinse the quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, then reduce heat. Cover and simmer for 15 minutes until water is absorbed. Fluff with a fork.
2. Prepare the Veggies
While quinoa cooks, wash and chop cherry tomatoes, cucumber, bell pepper, and grate or shred carrots. Place all veggies in a large bowl.
3. Make the Dressing
In a small bowl, mix olive oil, lemon juice, salt, and pepper. Whisk until well combined. Taste and adjust seasoning if needed.
4. Combine and Toss
Add cooked quinoa to the veggie bowl. Pour the dressing over the mixture. Toss gently to coat all ingredients evenly.
5. Serve
Divide the quinoa and veggie mixture into bowls. Garnish with parsley if using. Serve immediately or chill for later.
