Go Back
- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1 red bell pepper, diced - 1 cup cooked chickpeas (canned or previously prepared) - 1 cup shredded carrots - 1 avocado, sliced - 1/4 cup fresh parsley, chopped - 1/4 cup tahini - 2 tablespoons lemon juice - 1 tablespoon olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Pumpkin seeds - Feta cheese - Roasted nuts The main ingredients in this dish are packed with nutrients. Quinoa is a great source of protein and fiber. It is gluten-free, making it perfect for many diets. The colorful veggies add vitamins and minerals. Cherry tomatoes bring a sweet burst, while cucumbers add crispness. Red bell peppers provide a sweet crunch too. Chickpeas are full of protein and help keep you full. Carrots add a touch of sweetness and a nice texture. Avocado gives a creamy finish that ties it all together. Fresh parsley adds a pop of color and a fresh taste. For the dressing, tahini is rich and nutty. It pairs well with lemon juice, which adds a bright zing. Olive oil makes the dressing smooth and silky. Garlic powder gives a mild kick, while salt and pepper enhance all the flavors. Feel free to top your bowl with pumpkin seeds, feta cheese, or roasted nuts. These toppings add extra crunch and flavor. You can mix and match to suit your taste. This dish is not only healthy but also fun to make and customize! To cook quinoa, start by bringing 2 cups of vegetable broth or water to a boil in a medium pot. Once it's boiling, add 1 cup of rinsed quinoa. Stir it gently, then lower the heat to low. Cover the pot and let it simmer for 15 minutes. The quinoa will absorb the liquid and become fluffy. While the quinoa cooks, prepare the dressing. In a small bowl, whisk together 1/4 cup of tahini, 2 tablespoons of lemon juice, and 1 tablespoon of olive oil. Add 1 teaspoon of garlic powder, salt, and pepper to taste. Mix until smooth. Feel free to adjust the seasoning to fit your taste. Once the quinoa is cooked, fluff it with a fork in a large bowl. Then, mix in 1 cup of cherry tomatoes, 1 cup of diced cucumber, 1 red bell pepper (diced), 1 cup of cooked chickpeas, and 1 cup of shredded carrots. Stir everything together until it’s well combined. Drizzle the tahini dressing over the quinoa mixture. Toss gently to coat all the ingredients. Now, divide the quinoa mixture into serving bowls. Top each bowl with sliced avocado and chopped parsley. You can add optional toppings like pumpkin seeds, feta cheese, or roasted nuts for extra flavor. Enjoy your veggie-packed quinoa power bowl! To get fluffy quinoa, rinse it well. This removes bitter saponins. Use a 2:1 ratio of liquid to quinoa. Bring your vegetable broth or water to a boil. Then, lower the heat, cover, and let it simmer. Cooking for 15 minutes works well. After cooking, let it sit covered for 5 minutes. Fluff it gently with a fork. This prevents clumping and keeps it light. Adjusting the dressing can change the whole dish. Start with the basic tahini, lemon juice, olive oil, garlic powder, salt, and pepper mix. If you want more flavor, try adding a pinch of cayenne pepper for heat. For a twist, mix in some maple syrup or honey for sweetness. Taste and adjust as you go. This makes the dressing your own. Meal prep can make your week easier. Cook a larger batch of quinoa and store it in the fridge. You can prepare fresh veggies in advance too. Keep them in airtight containers. For serving, use vibrant bowls to make it eye-catching. Layer your quinoa and veggies. Top with avocado and parsley for color. Add toppings like pumpkin seeds or feta for crunch. Enjoy the beautiful presentation! {{image_2}} Quinoa is a great source of protein. It has all nine essential amino acids. This makes it a complete protein for vegetarians and vegans. Quinoa is also high in fiber. Fiber helps with digestion and keeps you feeling full longer. One cup of cooked quinoa has about 8 grams of protein and 5 grams of fiber. This makes it a smart choice for a power bowl. The veggies in this bowl pack a nutritional punch. Cherry tomatoes are high in vitamins C and K. They support your immune system and help with skin health. Cucumbers are refreshing and hydrating. They contain vitamins A and K, plus potassium. Red bell peppers are loaded with vitamin C. They have antioxidants that fight inflammation. Chickpeas add protein and fiber too. They are good for heart health and help keep blood sugar stable. Shredded carrots bring vitamin A to the mix, aiding vision and skin health. Healthy fats play a key role in this recipe. Avocado is a star ingredient. It is rich in monounsaturated fats, which are good for your heart. These fats can lower bad cholesterol levels. Tahini, made from sesame seeds, is also a healthy fat source. It adds creaminess and flavor. Tahini contains healthy minerals like calcium and iron. Together, these fats support brain health and keep you feeling satisfied. You can easily adapt this recipe to fit your diet. For a vegan option, skip any cheese on top. Use plant-based toppings like nuts or seeds instead. If you need it to be gluten-free, rejoice! Quinoa is gluten-free. Just ensure your broth is also gluten-free. For a low-carb version, reduce the chickpeas and skip the avocado. Add more leafy greens instead. Feel free to swap ingredients based on what you have at home. Instead of cherry tomatoes, use diced bell peppers or zucchini. If you want a different protein, try black beans or edamame. For greens, think about adding spinach or kale. You can also replace shredded carrots with beets or cabbage for a new twist. Spice things up with different flavors! Add cumin or smoked paprika for a warm taste. If you like it spicy, toss in some red pepper flakes or chili powder. For dressings, try a yogurt-based sauce or vinaigrette. You can also mix in some fresh herbs like basil or cilantro for a fragrant touch. Each change can make your veggie-packed quinoa power bowl unique and delicious! Yes, you can make this recipe ahead of time. Store the quinoa and veggies in an airtight container. It will last in the fridge for about three to four days. When you want to eat, just reheat the quinoa in the microwave or on the stove. Add a splash of vegetable broth or water to keep it moist. Toss in fresh toppings like avocado just before serving. This keeps your meal fresh and tasty. Quinoa is gluten-free. It is a grain that comes from a seed. Many people with gluten allergies can enjoy it safely. Quinoa can replace wheat, barley, or rye in meals. It also packs lots of nutrients and protein. This makes it a great choice for many diets. To boost protein in your quinoa power bowl, add ingredients like: - Cooked lentils - Grilled chicken or turkey - Tofu or tempeh - Edamame - Nuts or seeds, like almonds or sunflower seeds These options add flavor and extra protein to your meal. Mix and match them to suit your taste! This article covered a tasty quinoa dish that's easy to make and healthy. We detailed key ingredients, dressings, and seasonings. Then we walked through cooking steps and shared tips for perfect quinoa. We also explored its health benefits and possible variations for different diets. Remember, you can customize this meal to fit your taste. Whether you stick to the basics or experiment with new flavors, enjoy the process and the health benefits!

Veggie-Packed Quinoa Power Bowls

Discover the ultimate way to fuel your day with these veggie-packed quinoa power bowls! This vibrant, nutritious meal is loaded with fresh ingredients like cucumbers, cherry tomatoes, and chickpeas, all drizzled with a delicious tahini dressing. Perfect for meal prep or a healthy lunch, these bowls are not just tasty but also visually stunning. Click through to explore the full recipe and elevate your dining experience today!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 red bell pepper, diced

1 cup cooked chickpeas (canned or previously prepared)

1 cup shredded carrots

1 avocado, sliced

1/4 cup fresh parsley, chopped

1/4 cup tahini

2 tablespoons lemon juice

1 tablespoon olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Optional toppings: pumpkin seeds, feta cheese, or roasted nuts

Instructions
 

In a medium pot, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and the liquid is absorbed.

    While the quinoa cooks, prepare the dressing by whisking together tahini, lemon juice, olive oil, garlic powder, salt, and pepper in a small bowl. Adjust seasoning according to taste.

      In a large bowl, add the cooked quinoa and fluff it with a fork. Then, mix in the cherry tomatoes, cucumber, red bell pepper, chickpeas, and shredded carrots until evenly combined.

        Drizzle the tahini dressing over the quinoa mixture and toss gently to evenly coat all the ingredients.

          To serve, divide the quinoa mixture into serving bowls and top with sliced avocado and chopped parsley. Add any additional toppings like pumpkin seeds, feta, or roasted nuts as desired.

            Enjoy your colorful and nutritious veggie-packed quinoa power bowl!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4