Quinoa Veggie Delight Bowl
The Rainbow Quinoa Garden Bowl is a feast for both the eyes and the palate. This dish is beautifully arrayed with an assortment of crisp vegetables like cherry tomatoes, cucumbers, and red bell peppers, all set against the subtle, nutty background of perfectly cooked quinoa. The addition of fresh parsley and a zesty lemon dressing brightens the entire meal, making it as appealing to the taste as it is to the sight.
Ingrédients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1/2 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Rinse the quinoa under cold water until the water runs clear.
- In a saucepan, combine the rinsed quinoa and water. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, or until the water is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
- In a large bowl, combine the cooled quinoa with olive oil, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley. Toss well.
- Season with salt, black pepper, and lemon juice. Mix thoroughly to combine all flavors.
- Serve the quinoa bowl chilled or at room temperature.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 39g | Protéines: 8g | Fat: 5g | Sucre: 3g
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