Havana Bowl (veggie Platter) Recipe
Make Havana Bowl (veggie Platter) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Vegetables
Dressing
Method
Preparation of Base
- 1
Cook the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Preparation of Vegetables
- 2
Chop the Vegetables
While the quinoa is cooking, prepare the vegetables. Dice the red bell pepper, slice the zucchini into half moons, cut the cherry tomatoes in halves, peel and julienne the carrot, and slice the avocado.
Dressing Preparation
- 3
Mix the Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon of minced garlic, 2 tablespoons of chopped cilantro, 1 teaspoon of salt, and 1 teaspoon of black pepper until well combined.
Assembly
- 4
Combine and Serve
In a large bowl, combine the cooked quinoa and prepared vegetables. Drizzle the dressing over the top and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes for a refreshing cold bowl.
