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!

Ingredients

Scale

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

Instructions

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).
While the quinoa cooks, prepare vegetables: chop cucumber, cherry tomatoes, red bell pepper, and red onion into bite-sized pieces.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust seasoning as needed.
Once quinoa is slightly cooled, combine it in a large bowl with chopped veggies. Drizzle dressing over the mix and gently toss.
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.