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–+ servings

Dinner Bowls

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup quinoa (rinsed)
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes (halved)
  • 1 cup cucumber (diced)
  • 1 cup bell pepper (diced)
  • 1 cup spinach (fresh)
  • 1 can chickpeas (drained and rinsed)
  • 1 avocado (sliced)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 teaspoon garlic (minced)
  • 1 teaspoon salt (to taste)
  • 1 teaspoon pepper (to taste)

Method
 

  1. In a medium pot, combine 1 cup of rinsed quinoa and 2 cups of vegetable broth.
  2. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes.
  3. In a large skillet, heat 3 tablespoons of olive oil over medium heat.
  4. Add in 1 cup of halved cherry tomatoes, 1 cup of diced bell pepper, and 1 cup of fresh spinach.
  5. Sauté these veggies for about 5-7 minutes until they're tender.
  6. In a large bowl, gently combine the cooked quinoa with the sautéed vegetables, chickpeas, and sliced avocado.
  7. Drizzle with 2 tablespoons of freshly squeezed lemon juice, 1 teaspoon of minced garlic, and season with salt and pepper to taste.
  8. Divide the quinoa mixture into serving bowls and enjoy.

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