Refreshing Summer Quinoa Bowl Recipe for Sunny Days

When the sun shines down and the weather beckons for something light, fresh, and utterly delightful, a Summer Quinoa Bowl comes to mind. Picture fluffy quinoa mingling with vibrant veggies, all drizzled with a zesty dressing that sings of summer. zesty pasta salad cool summer noodle dish This dish is not just food; it’s a celebration of sunny days and good vibes. For more inspiration, check out this refreshing cucumber salad recipe.

I remember the first time I made this Summer Quinoa Bowl for my friends at a picnic. We laughed, we shared stories, and as they dug in, their delighted faces told me everything I needed to know. Mediterranean-inspired bowl The crunch of fresh cucumbers and the sweetness of ripe tomatoes danced on their taste buds while we basked in the warm sunlight.

The reactions from my friends were priceless; they devoured every bite and begged for seconds!

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Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Use tri-color quinoa for a pop of color and texture; rinse well before cooking to avoid bitterness.

• Cucumbers: Pick firm English cucumbers for crunch and freshness; no need to peel unless you prefer them that way.

• Cherry Tomatoes: Sweet, juicy cherry tomatoes are best; slice them in half to enhance their flavor.

• Red Bell Pepper: Choose bright bell peppers for sweetness; they add beautiful color and crunch.

• Red Onion: A small amount adds sharpness; soak chopped onion in water for 10 minutes if you want a milder flavor.

• Fresh Herbs (like parsley or cilantro): Fresh herbs elevate the dish’s aroma; chop finely for even distribution throughout the bowl.

• Lemon Juice: Freshly squeezed lemon juice adds brightness; it’s key for balancing flavors in your dressing.

• Olive Oil: Use extra virgin olive oil for richness; it enhances the overall flavor profile beautifully.

• Salt & Pepper: Seasoning is crucial! Adjust according to your taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below. savory mango salsa recipe.

Let’s Make it Together

Cook the Quinoa: Start by rinsing one cup of quinoa under cold water. Combine it with two cups of water in a pot over medium heat. Once boiling, reduce heat to low, cover, and let simmer until all liquid is absorbed (about 15 minutes).

Prep Your Veggies: While the quinoa cooks, chop your cucumbers, cherry tomatoes, red bell pepper, and red onion into bite-sized pieces. Take a moment to admire your colorful medley—it’s like nature’s confetti!

Mix Dressing Ingredients: In a small bowl, whisk together ¼ cup olive oil, 3 tablespoons lemon juice, salt, and pepper. Taste and adjust seasoning as needed; you want it zesty but balanced.

Toss Everything Together: Once quinoa has cooled slightly (you don’t want steaming hot grains), combine it with your chopped veggies in a large mixing bowl. Drizzle the dressing over everything.

Add Fresh Herbs & Serve**: Finally, toss in your choice of chopped fresh herbs. Give everything one last gentle mix until well combined. Serve immediately or chill in the fridge for an hour before serving—perfectly refreshing!

This Summer Quinoa Bowl will quickly become your go-to dish when you crave something light yet satisfying! For more inspiration, check out this vegan mushroom meatballs recipe.

Perfecting the Cooking Process

Start by rinsing quinoa to remove bitterness, then cook it in vegetable broth for added flavor. This method ensures fluffy quinoa that complements the fresh veggies.

Add Your Touch

Customize your summer quinoa bowl with seasonal vegetables like zucchini or bell peppers. You can also swap traditional herbs for fresh basil or cilantro to give it a unique twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently in the microwave, adding a splash of water to keep it moist.

I remember the first time I made this summer quinoa bowl; my friends raved about it, asking for seconds! It was like starting a small food revolution at our picnic.

FAQ

What can I substitute for quinoa?

You can use couscous, farro, or even rice as alternatives for quinoa.

How long does cooked quinoa last?

Cooked quinoa stays fresh in the refrigerator for about four days when stored properly.

Can I prepare this dish ahead of time?

Absolutely! You can make it a day in advance for easy meal prep during busy weeks.

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Refreshing Summer Quinoa Bowl

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• Author: Teprod
• Total Time: 30 minutes
• Yield: 4 1x

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Description

Experience a burst of summer flavors with this refreshing Summer Quinoa Bowl. Fluffy tri-color quinoa combines with crisp cucumbers, sweet cherry tomatoes, and vibrant red bell peppers, all drizzled with a tangy lemon-olive oil dressing. Perfect for picnics or quick weeknight dinners, this dish is not only healthy but also a feast for the eyes. Customize it with your favorite seasonal veggies and fresh herbs for a delightful twist!

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Ingredients

Scale 1x2x3x

• 1 cup tri-color quinoa
• 2 cups water (or vegetable broth for added flavor)
• 1 firm English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley or cilantro, chopped
• 3 tablespoons freshly squeezed lemon juice
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Rinse quinoa under cold water to remove bitterness. In a pot, combine rinsed quinoa and water (or broth). Bring to a boil, then reduce heat to low and simmer covered until liquid is absorbed (about 15 minutes).
2. While the quinoa cooks, prepare vegetables: chop cucumber, cherry tomatoes, red bell pepper, and red onion into bite-sized pieces.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust seasoning as needed.
4. Once quinoa is slightly cooled, combine it in a large bowl with chopped veggies. Drizzle dressing over the mix and gently toss.
5. Stir in fresh herbs before serving immediately or chill in the fridge for an hour.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Cooking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 3g
• Sodium: 150mg
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 0mg

Keywords: For enhanced flavor, cook quinoa in vegetable broth instead of water. Feel free to swap out vegetables based on what’s in season or your personal preference. Store leftovers in an airtight container in the fridge for up to four days.