Quinoa Summer Bowl (Print-Friendly Version)
A vibrant bowl of quinoa topped with fresh produce and drizzled with lemon vinaigrette - perfect for warm-weather meals.
# What You'll Need:
→ For the Bowl
01 -
1 cup quinoa, rinsed
02 -
2 cups water or vegetable broth
03 -
1 cup cherry tomatoes, halved
04 -
1 cup cucumber, diced
05 -
1 avocado, sliced
06 -
1 cup corn kernels (fresh or thawed from frozen)
07 -
½ cup red cabbage, shredded
08 -
¼ cup red onion, thinly sliced
09 -
¼ cup fresh parsley or basil, chopped
10 -
¼ cup crumbled feta cheese (optional)
→ For the Lemon Vinaigrette
11 -
3 tbsp olive oil
12 -
Juice of 1 lemon
13 -
1 tsp Dijon mustard
14 -
1 clove garlic, finely minced
15 -
1 tsp honey or maple syrup
16 -
Salt and pepper, to taste
# How to Make It:
01 -
In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside to cool slightly.
02 -
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, honey or syrup, salt, and pepper until emulsified.
03 -
Divide the quinoa among four bowls. Arrange tomatoes, cucumber, avocado, corn, cabbage, and onion on top. Sprinkle with herbs and feta if using.
04 -
Drizzle each bowl with the lemon vinaigrette just before serving. Serve warm, chilled, or at room temperature.
# Additional Tips:
01 -
This Quinoa Summer Bowl is light but filling, loaded with fresh produce, and perfect for a quick lunch, breezy dinner, or meal prep.