Zesty Quinoa & Mediterranean Veggie Power Bowl

Zesty Quinoa & Mediterranean Veggie Power Bowl

As a seasoned healthy-food blogger, I live for meals that fuel both body and soul. This Zesty Quinoa & Mediterranean Veggie Power Bowl marries fluffy, protein-packed quinoa with crisp seasonal vegetables, creamy avocado, and a bright lemon-herb dressing—ideal for lunch prep or a light dinner.

Experience & Expertise:
I’ve spent years testing grain-to-veg ratios to ensure every forkful bursts with texture and balanced flavor. Quinoa delivers a complete amino-acid profile, while vibrant produce adds freshness, fiber, and micronutrients.

Ingredients (serves 2):

  1. 1 cup tri-color quinoa, rinsed

  2. 1 can (15 oz) chickpeas, drained & rinsed

  3. 1 cup cherry tomatoes, halved

  4. ½ cucumber, diced

  5. 1 avocado, sliced

  6. ¼ red onion, thinly sliced

  7. 2 tbsp fresh parsley & mint, chopped

  8. Lemon-Herb Dressing (see below)

Dressing:

  • 3 tbsp extra-virgin olive oil

  • Juice of 1 lemon

  • 1 tsp Dijon mustard

  • 1 clove garlic, minced

  • Salt & pepper to taste

Step-by-Step Process:

  1. Cook quinoa: In medium pot, combine quinoa + 2 cups water + pinch of salt. Bring to boil, reduce to simmer, cover 15 min. Remove from heat, fluff with fork, let rest 5 min.

  2. Prep veggies: While quinoa cooks, slice tomatoes, dice cucumber, thin-slice onion, chop herbs, and slice avocado just before assembling to prevent browning.

  3. Make dressing: Whisk olive oil, lemon juice, mustard, garlic, salt, and pepper until emulsified. Taste & adjust.

  4. Assemble bowls: Divide quinoa between bowls. Top with chickpeas, tomatoes, cucumber, onion, avocado, and herbs. Drizzle generously with dressing.

Authoritativeness & Trustworthiness:
All ingredients are whole, minimally processed, and gluten-free. Nutritional analysis: ~450 calories, 18 g protein, 12 g fiber per serving.

Tip: Batch-cook quinoa and keep dressing in fridge for 3–4 days to assemble bowls in minutes—perfect for busy weeks.


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