Quinoa Bowl Recipe
Quinoa topped with seasonal vegetables and a lemon dressing.
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Ingredients
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Quinoa Base
Seasonal Vegetables
Lemon Dressing
Method
Prepare Quinoa
- 1
Rinse the Quinoa
Place the quinoa in a fine-mesh strainer and rinse under cold water for about 2-3 minutes. This helps remove any bitterness.
- 2
Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes, then fluff with a fork.
Prepare Seasonal Vegetables
- 3
Chop the Vegetables
While the quinoa is cooking, chop the zucchini, bell pepper, and carrot into bite-sized pieces.
- 4
Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped zucchini, bell pepper, and carrot. Sauté for about 5-7 minutes until they are tender but still crisp. Stir in the spinach and cook for an additional 1-2 minutes until wilted.
Make the Lemon Dressing
- 5
Combine Dressing Ingredients
In a small bowl, whisk together lemon juice, olive oil, honey (or maple syrup), salt, and black pepper until well combined.
Assemble the Quinoa Bowl
- 6
Combine Ingredients
In a large bowl, combine the cooked quinoa with the sautéed vegetables. Drizzle the lemon dressing over the top and toss everything together until well combined.
- 7
