Ingredients
Scale
- 1 cup quinoa (185 g), rinsed
- 2 cups water (480 ml)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup chickpeas (240 g), canned, drained and rinsed
- 1 avocado, sliced
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon lemon juice (15 ml)
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
- While the quinoa cooks, prepare the veggies: in a large bowl, mix cherry tomatoes, cucumber, bell pepper, and chickpeas.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the vegetables and toss to combine.
- Once the quinoa is cooked, assemble your bowls: start with a base of quinoa, top with the veggie mixture, and add sliced avocado on top.
- Garnish with fresh parsley and serve immediately.
Notes
- Feel free to add or substitute any of your favorite vegetables.
- This bowl can be made ahead of time and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: healthy buddha bowl, quinoa bowl, vegetarian recipe