Quinoa Power Bowl with Fresh Tomato Cucumber Salad
A vibrant and nutritious bowl filled with fresh vegetables and quinoa, perfect as a light lunch or side dish.
Ingredients
Quinoa Base
- 1/2 cup 1/2 cup dry quinoa, rinsed Rinse to remove bitterness.
- 1 cup 1 cup water or low-sodium vegetable broth Either option works.
- 1/4 teaspoon 1/4 teaspoon salt Adjust to taste.
Vegetables
- 1 cup 1 cup cherry tomatoes, halved Adds a sweet flavor.
- 1 medium 1 medium cucumber, diced Use fresh for crunch.
- 1/4 small 1/4 small red onion, finely diced Adjust if sensitive to raw onion.
- 2 tablespoons 2 tablespoons fresh parsley, chopped Fresh herbs enhance flavor.
- 1 tablespoon 1 tablespoon fresh mint or dill, chopped Choose based on your preference.
Dressing
- 2 tablespoons 2 tablespoons extra virgin olive oil Adds richness.
- 1 1/2 tablespoons 1 1/2 tablespoons fresh lemon juice About half a lemon.
- 1 small 1 small garlic clove, minced Enhances the salad's flavor.
- to taste none Black pepper Season to preference.
Instructions
Preparation
- Rinse the quinoa in a fine-mesh strainer under cold water for about 30 seconds.
- In a pot, combine rinsed quinoa, water or broth, and salt. Bring to a boil, reduce heat to low, and cover. Cook until tiny white spirals appear (about 15 minutes).
- Remove from heat, let sit covered for 5 minutes, then fluff the quinoa with a fork and spread to cool.
Assembly
- Halve cherry tomatoes and dice cucumber. Chop red onion and herbs, then combine in a large bowl.
- In a small jar, whisk together olive oil, lemon juice, garlic, salt, and pepper until thickened.
- Add cooled quinoa to the vegetable mix, pour dressing over, and gently fold to combine.
Serving
- Serve immediately or store in airtight containers for up to 3 days. Flavors improve overnight.
Notes
Feel free to add additional proteins like chickpeas or tofu for a more filling meal. Variations with feta or roasted vegetables can be considered based on preference.