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Quinoa, often hailed as a superfood, has gained immense popularity in health-conscious kitchens around the world. This ancient grain, native to the Andean region of South America, boasts a remarkable nutritional profile that makes it a staple for anyone looking to enhance their diet. Packed with protein, fiber, and essential nutrients, quinoa is not only a suitable option for vegetarians and vegans but also a versatile ingredient that can be easily incorporated into various dishes. In the Vibrant Rainbow Quinoa Bowl, quinoa serves as a nutritious base that pairs beautifully with an array of colorful vegetables, creating a meal that is as pleasing to the eye as it is to the palate.

30-Minute Veggie-Packed Quinoa Bowls

Discover the beauty and nutrition of Vibrant Rainbow Quinoa Bowls, a perfect blend of health and flavor. This dish combines protein-packed quinoa with a colorful array of fresh vegetables like bell peppers, cherry tomatoes, cucumbers, corn, and avocado, all of which add essential vitamins and minerals. Easy to prepare and visually appealing, these bowls are great for lunches, dinners, or meal prep. Learn how to create this delicious, nutritious meal that looks as good as it tastes!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup corn (fresh, frozen, or canned)

1 cup black beans, rinsed and drained

1 avocado, diced

1/4 red onion, finely chopped

1 cup baby spinach or kale, chopped

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro, chopped for garnish (optional)

Instructions
 

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

    Prep the Veggies: While the quinoa cooks, prepare your vegetables. Dice the bell pepper, cucumber, and avocado; halve the cherry tomatoes; and chop the red onion, spinach, and cilantro if using.

      Sauté the Corn: In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the corn and sauté for about 5 minutes until slightly caramelized. Season with a pinch of salt and pepper.

        Make the Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, garlic powder, cumin, salt, and pepper to create a tangy dressing.

          Assemble the Bowls: In four serving bowls, divide the cooked quinoa as the base. Top with the sautéed corn, diced bell pepper, cucumber, cherry tomatoes, black beans, avocado, red onion, and spinach.

            Dress and Garnish: Drizzle the dressing over the assembled bowls and sprinkle freshly chopped cilantro on top, if desired.

              Serve: Enjoy your vibrant and delicious veggie-packed quinoa bowls immediately, either warm or chilled.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings