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Quinoa is often hailed as one of the most nutritious grains available, and for good reason. This ancient seed is a complete protein, meaning it contains all nine essential amino acids required for optimal health. With protein levels higher than most grains, quinoa is an excellent choice for those looking to increase their protein intake, particularly for vegetarians and vegans who might struggle to find plant-based sources.

Beach Bowl Quinoa Crunch

Refresh your dining experience with the Beach Bowl Quinoa Crunch, a vibrant and nutritious dish perfect for warm weather. This recipe features protein-packed quinoa combined with colorful vegetables like cherry tomatoes, cucumber, and avocado, all drizzled with a zesty lime and olive oil dressing. Easy to customize, this bowl is ideal for meal prep, quick lunches, or light dinners. Enjoy a healthy meal that's satisfying and bursting with flavor!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 avocado, diced

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1/2 cup corn (fresh, frozen, or canned)

1/4 cup fresh cilantro, chopped

Juice of 1 lime

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup toasted pumpkin seeds (for crunch)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.

    Prepare the Vegetables: While the quinoa is cooking, chop the cherry tomatoes, cucumber, avocado, red bell pepper, and red onion. If using corn kernels from the cob, cut them off before adding them to the bowl.

      Mix the Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to taste. This will be your fresh dressing.

        Combine Everything: In a large bowl, combine the cooked quinoa, chopped vegetables, and corn. Pour the dressing over the mixture and toss gently until everything is well integrated. Adjust seasoning with more salt or pepper if desired.

          Garnish: Before serving, sprinkle the chopped fresh cilantro and toasted pumpkin seeds on top for extra flavor and crunch.

            Serve: Spoon the Beach Bowl Quinoa Crunch into bowls and enjoy immediately, or refrigerate for up to 2 days as a refreshing meal prep option.

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