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Before diving into the recipe, it’s essential to understand why Quinoa Rainbow Veggie Bowls are such a fantastic addition to your meal repertoire. Each ingredient contributes to the overall health benefits of the dish, making it not just a meal, but a nourishing experience.

Quinoa Veggie Bowls

Discover the vibrant world of Quinoa Rainbow Veggie Bowls, an ideal solution for nutritious meals that are as satisfying as they are colorful. Packed with protein-rich quinoa, hearty chickpeas, and a medley of fresh vegetables, these bowls offer numerous health benefits, making them perfect for lunch, dinner, or meal prep. Follow our easy step-by-step guide to create these visually stunning dishes that delight both your palate and wellness goals. Enjoy the balance of flavors and colors while nourishing your body with every bite!
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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 red bell pepper, diced

1 cup carrots, shredded

1 cup broccoli florets

1 avocado, sliced

1 can (15 oz) chickpeas, drained and rinsed

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon ground cumin

Salt and pepper to taste

Fresh parsley or cilantro for garnish

Optional: Feta cheese or tahini for drizzling

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

    Prepare the Veggies: While the quinoa is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and shred the carrots. Steam the broccoli florets for 3-4 minutes until bright green and tender-crisp.

      Chickpeas: In a small bowl, toss the rinsed chickpeas with 1 tablespoon of olive oil, ground cumin, salt, and pepper. You can lightly pan-roast them in a skillet for 5-7 minutes for added flavor.

        Dress the Bowl: In a separate bowl, whisk together the remaining olive oil, lemon juice, and a pinch of salt and pepper to create a light dressing.

          Assemble the Bowls: Divide the cooked quinoa among 4 bowls. Top each with an assortment of the prepared veggies (cherry tomatoes, cucumber, bell pepper, carrots, and broccoli), avocado slices, and chickpeas. Drizzle with the dressing and sprinkle fresh parsley or cilantro on top.

            Add Optional Toppings: If desired, add crumbled feta cheese or a drizzle of tahini for extra creaminess and flavor.

              Serve: Enjoy your healthy and colorful quinoa veggie bowls either immediately or store them in the fridge for a refreshing meal prep option!

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