Go Back
In today's health-conscious world, finding a meal that is both nutritious and satisfying can be a challenge. Enter the Quinoa & Veggie Power Bowl—a vibrant, flavorful dish that not only delights the palate but also packs a nutritional punch. This power bowl is an ideal choice for busy individuals looking for a quick lunch or dinner option that can be prepared in under 30 minutes. Filled with wholesome ingredients like quinoa, fresh vegetables, and protein-rich chickpeas, this recipe is perfect for anyone seeking a balanced meal.

Healthy Dinner Ideas Healthy Clean Eating Lunchbox

Discover the Quinoa & Veggie Power Bowl, a vibrant and nutritious meal that can be prepared in under 30 minutes. This dish combines quinoa, fresh vegetables, and protein-rich chickpeas, making it perfect for busy lifestyles. Packed with vitamins, minerals, and fiber, it’s a flavorful choice for anyone seeking balanced eating. Explore the benefits of each ingredient, tips for customization, and a step-by-step guide for crafting your perfect power bowl that supports your health and well-being.
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (any color), diced

1 cup spinach or kale, roughly chopped

½ cup canned chickpeas, drained and rinsed

1 avocado, sliced

¼ cup fresh parsley, chopped

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

Optional: Feta cheese crumbles or nutritional yeast for a dairy-free option

Instructions
 

Cook Quinoa: In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit for 5 minutes with the lid on before fluffing with a fork.

    Prep Veggies: While the quinoa is cooking, prepare the vegetables. Dice the cucumber and bell pepper, halve the cherry tomatoes, and chop the spinach or kale.

      Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic powder, and a pinch of salt and pepper.

        Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, chopped vegetables, and chickpeas. Drizzle the dressing over the mixture and toss gently to combine until everything is evenly coated.

          Serve: Divide the quinoa and veggie mixture into serving bowls. Top each bowl with sliced avocado, fresh parsley, and optional feta cheese or nutritional yeast for an extra burst of flavor.

            Pack for Lunch: If preparing as a lunchbox meal, allow the bowl to cool slightly before placing it in an airtight container. Keep the avocado slices separate, if possible, to prevent browning until ready to eat.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings