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To make a zesty lemon herb quinoa bowl, you need these simple ingredients: - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth (or water for a lighter option) - 1 cup cherry tomatoes, halved - 1 cucumber, diced into bite-sized pieces - 1 bell pepper (choose either yellow or red), diced - ¼ cup red onion, finely chopped - 1 ripe avocado, sliced - 2 tablespoons extra virgin olive oil - 2 tablespoons fresh lemon juice (about 1 lemon) - 1 tablespoon fresh parsley, finely chopped - 1 tablespoon fresh basil, finely chopped - Salt and freshly ground black pepper, to taste - Optional: Crumbled feta cheese for topping This quinoa bowl fits many diets. It is naturally gluten-free. Use vegetable broth to keep it vegan. If you want a vegetarian option, add crumbled feta cheese. You can also skip the cheese if you prefer a lighter meal. Using fresh ingredients makes a big difference in taste. Fresh herbs like parsley and basil add bright flavor. Ripe avocados give creaminess and richness. Fresh veggies, like cucumbers and tomatoes, add crunch and color. The more vibrant your ingredients, the better your dish will taste. Always choose fresh over canned or frozen when you can. Fresh food not only tastes better but also packs more nutrients. To cook the quinoa, start by rinsing 1 cup of quinoa under cold water. This removes any bitter taste. Next, add the rinsed quinoa to a medium pot with 2 cups of vegetable broth. Bring the pot to a rolling boil over high heat. Once it boils, lower the heat to a simmer and cover the pot. Let it cook for about 15 minutes. You want all the liquid to be absorbed. After 15 minutes, take the pot off the heat but leave it covered for another 5 minutes. This helps the quinoa fluff up nicely. Finally, use a fork to fluff the quinoa before serving. While the quinoa cooks, you can make the dressing. In a small bowl, mix together 2 tablespoons of extra virgin olive oil and the juice from 1 lemon. Add a pinch of salt and black pepper to taste. Whisk it all together until well combined. This dressing adds a fresh zing to your quinoa bowl. Taste it and adjust the seasoning if needed. Set the dressing aside for later. Now it’s time to mix the veggies! In a large bowl, add 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced bell pepper, and ¼ cup of finely chopped red onion. Toss in 1 tablespoon each of chopped parsley and basil. Mix the veggies well to combine all the flavors. Once the quinoa is ready, add it to this veggie mix. Gently fold the quinoa into the vegetables, being careful not to mash anything. Drizzle the dressing over the top and toss everything together until it’s evenly coated. Now your Zesty Lemon Herb Quinoa Bowl is ready to serve! To get fluffy quinoa, rinse it first. This step removes the natural coating called saponin. Use a fine mesh strainer for best results. After cooking, let the quinoa sit covered for five minutes. This helps the steam complete the cooking. When ready, use a fork to gently fluff the grains. This makes them light and airy. You can change up your quinoa bowl to fit your tastes. Try adding proteins like grilled chicken or chickpeas for a filling option. You can also swap out vegetables based on what you have. Try using spinach, carrots, or broccoli. For extra zest, mix in different herbs like dill or cilantro. You can even switch the dressing if you want a new flavor. Serve your quinoa bowl in a colorful dish for a nice look. Add slices of lemon or extra herbs on top. This not only adds color but also extra flavor. Pair your bowl with a side salad or crusty bread for a full meal. If you want, sprinkle crumbled feta cheese on top for a creamy touch. For the full recipe, check the details above. {{image_4}} You can boost your Zesty Lemon Herb Quinoa Bowl by adding protein. Grilled chicken adds a savory flavor and a nice texture. Simply season the chicken with salt, pepper, and lemon juice before grilling. Cook it until golden brown and slice it thinly. If you prefer a plant-based option, try chickpeas. They are easy to use and full of protein. Just rinse a can of chickpeas and toss them into the bowl. Either choice makes the dish heartier and more filling. Herbs can transform this dish! While parsley and basil are great, feel free to mix things up. Try using dill for a fresh taste or cilantro for a zesty kick. You can also add mint for a unique twist. Just chop the herbs finely, and mix them in with your vegetables. This small change can make a big difference in flavor. Changing your veggies keeps the bowl exciting. In summer, use fresh corn or zucchini for a sweet crunch. In fall, add roasted butternut squash for warmth and flavor. You can also use spinach or kale for extra nutrients. Choose what’s in season for the freshest taste. This keeps your Zesty Lemon Herb Quinoa Bowl new and delicious every time. For the complete recipe, you can refer to the Full Recipe section. Store any leftover Zesty Lemon Herb Quinoa Bowl in an airtight container. This keeps it fresh and prevents odors. Let the bowl cool to room temperature before sealing it. Refrigerate the leftovers within two hours of cooking for safety. The quinoa bowl lasts up to three days in the fridge. When you’re ready to eat the leftovers, reheat them gently. Use the microwave or a pan on low heat. If using a microwave, cover the bowl with a damp paper towel. This helps keep the quinoa moist. Stir the bowl halfway through heating to ensure even warming. Add a splash of water or broth if it seems dry. You can freeze the quinoa bowl for longer storage. Pack it in a freezer-safe container. Leave some space at the top for expansion. The bowl stays fresh for about three months in the freezer. To enjoy, thaw it in the fridge overnight. Reheat it using the tips mentioned above. This keeps your meal ready anytime! For the full recipe, check the earlier section. Cooked quinoa can stay fresh in your fridge for about five days. Store it in an airtight container. Make sure it cools down before sealing it tight. This helps keep moisture out and prevents spoilage. Check for any odd smells or colors before eating. Yes, you can prepare this bowl ahead of time. Cook the quinoa and chop the veggies in advance. Keep them in separate containers to maintain freshness. When you're ready to eat, just mix everything together and add the dressing. This saves time on busy days. If you want to swap quinoa, consider using rice or couscous. Both options have a similar texture. You can also try farro or bulgur wheat for a different flavor. Adjust cooking times as needed to ensure they are tender. Each substitute offers a unique twist to the dish. This article covers the Zesty Lemon Herb Quinoa Bowl, from fresh ingredients to storage tips. We learned how to cook quinoa perfectly and combine it with fresh veggies. Remember, fresh ingredients boost flavor. Customize your bowl with protein and herbs for variety. Proper storage keeps leftovers tasty. With these tips, you can enjoy a healthy meal anytime. Use these ideas to make your meals fun and delicious!

Easy Dinner Recipe

Elevate your meals with this refreshing Zesty Lemon Herb Quinoa Bowl! Packed with nutritious veggies like cherry tomatoes, cucumber, and bell pepper, this vibrant dish is drizzled with a zesty dressing and topped with creamy avocado. Perfect for a light lunch or dinner, it's not only delicious but also easy to make. Click through to explore the full recipe and bring a burst of flavor to your table today!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water for a lighter option)

1 cup cherry tomatoes, halved

1 cucumber, diced into bite-sized pieces

1 bell pepper (choose either yellow or red), diced

¼ cup red onion, finely chopped

1 ripe avocado, sliced

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice (about 1 lemon)

1 tablespoon fresh parsley, finely chopped

1 tablespoon fresh basil, finely chopped

Salt and freshly ground black pepper, to taste

Optional: Crumbled feta cheese for topping

Instructions
 

In a medium-sized pot, combine the rinsed quinoa with the vegetable broth. Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 15 minutes, or until all the liquid has been absorbed by the quinoa. Afterward, remove the pot from heat and let it sit, covered, for an extra 5 minutes to further fluff up the grains. Use a fork to gently fluff the quinoa before serving.

    While the quinoa is cooking, prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and a pinch of salt and black pepper. Adjust seasoning to your taste and set aside.

      In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, chopped parsley, and chopped basil. Carefully mix to ensure an even distribution of the vegetables and herbs.

        Once the quinoa is ready, add it to the bowl of mixed vegetables. Gently fold the quinoa into the vegetable mixture to combine, being careful not to mash the ingredients. Drizzle the prepared dressing over the quinoa and vegetable mix, then toss everything together until evenly coated.

          To serve, arrange the quinoa bowl in serving dishes, topping each with slices of avocado. If desired, sprinkle crumbled feta cheese over the top for an extra burst of flavor.

            - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

              - Presentation Tips: Serve the quinoa bowl in colorful bowls or plates, and garnish with additional herbs or a lemon wedge on the side for a vibrant touch.