Veggie Bowl Recipe

Rinse Quinoa

Rinse 1 cup of quinoa under cold water in a fine mesh strainer to remove its natural coating, called saponin, which can make it taste bitter.

Cook Quinoa

In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil over medium-high heat, then reduce to low heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let sit covered for 5 minutes.

Fluff Quinoa

After resting, fluff the quinoa with a fork and set aside to cool slightly.

Prepare Cherry Tomatoes

Halve 1 cup of cherry tomatoes and set aside.

Dice Cucumber

Peel and dice the cucumber into small cubes (about 1/2 inch).

Chop Bell Pepper

Remove the seeds and stem from the bell pepper, then chop it into bite-sized pieces.

Slice Red Onion

Thinly slice the red onion.

Cube Avocado

Cut the avocado in half, remove the pit, and scoop out the flesh. Cube it into bite-sized pieces.

Wash Spinach

Thoroughly wash the spinach leaves and pat them dry with a paper towel.

Combine Ingredients

In a small bowl or jar, combine 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

Whisk or Shake

Whisk together until well combined or seal the jar and shake vigorously.

Layer Ingredients

In a large bowl, add a base of quinoa, followed by a generous handful of spinach, then top with the prepared vegetables (cherry tomatoes, cucumber, bell pepper, red onion, and avocado).

Drizzle Dressing

Drizzle the prepared dressing over the assembled veggie bowl.

Toss and Serve

Gently toss the ingredients together to combine. Serve immediately and enjoy!