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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 bell pepper, diced - 1 cup cucumber, diced - 1 cup canned chickpeas, rinsed and drained - 1 avocado, sliced - 1/4 cup fresh parsley, chopped - 2 tablespoons olive oil - 2 tablespoons lemon juice - Salt and pepper to taste - Optional seasonings: 1 teaspoon garlic powder, 1 teaspoon cumin For a healthy lunch, I focus on fresh and colorful ingredients. This recipe is all about balance. Quinoa serves as a great base, packed with protein. The vegetable broth adds flavor, making it more tasty. The cherry tomatoes give a burst of sweetness. The bell pepper adds crunch and color. Cucumbers bring a refreshing taste. Chickpeas add more protein and fiber, keeping you full. Don’t forget the avocado! It adds creaminess and healthy fats. Fresh parsley gives a pop of color and flavor. The dressing ties it all together. Olive oil and lemon juice brighten the dish. You can also add garlic powder and cumin for extra flavor. These spices give a warm, earthy taste. This recipe is flexible, so you can mix and match flavors to fit your taste. You can find the full recipe for these Colorful Quinoa Veggie Bowls 🥗 to create your meal prep lunches. - First, bring 2 cups of vegetable broth to a boil. - Next, add 1 cup of rinsed quinoa. Cover the pot and lower the heat. - Simmer for about 15 minutes until all the broth is absorbed. - Remove from heat and let it sit for 5 minutes, covered. Fluff with a fork. - While the quinoa cooks, chop 1 bell pepper and 1 cucumber. - Halve 1 cup of cherry tomatoes for a burst of flavor. - In a large bowl, combine the cooked quinoa and chopped veggies. - Add 1 cup of rinsed chickpeas for protein. - In a small bowl, whisk together 2 tablespoons of olive oil and 2 tablespoons of lemon juice. - Season with salt, pepper, and optional garlic powder and cumin. - Drizzle the dressing over the quinoa mix and toss to combine. - Divide the quinoa veggie mix into meal prep containers. - Top each bowl with sliced avocado for creaminess. - Store in the fridge for up to 4 days. Enjoy cold or warm! For the full recipe, check out the Colorful Quinoa Veggie Bowls. - Cook quinoa in bulk for multiple recipes. This saves time and ensures you have a healthy base ready for other meals. - Keep dressings separate until ready to eat. This keeps your meal fresh and crunchy. If you mix it too soon, ingredients can get soggy. - Try herbs like basil, cilantro, or dill to boost taste. You can also add spices like paprika or chili powder for a kick. - Customize based on your likes. If you love garlic, add more garlic powder. Prefer spicy? Toss in some red pepper flakes. - Aim for about one cup of quinoa per serving. This helps keep portions balanced. - Use a food scale if you count calories. Knowing your serving size helps you stay on track with your meal goals. For a full recipe, check out the Colorful Quinoa Veggie Bowls. {{image_2}} You can easily change the grains in your meal prep. Quinoa is great, but brown rice works too. Farro adds a nutty taste, while couscous cooks fast. Each grain brings its own flavor and texture. Try them all to see which you like best! Using seasonal vegetables makes your meal fresh and tasty. In spring, use asparagus or peas. Summer brings zucchini and corn. Fall is perfect for squash or sweet potatoes. In winter, try carrots and Brussels sprouts. Pick what you find at the store or farmers market! Adding protein to your meal prep boosts nutrition. Grilled chicken is a classic choice. If you want a veggie option, try tofu or tempeh. Both soak up flavors well. You can mix and match proteins based on your taste. This makes your meal exciting and filling. To keep your meals fresh, use airtight containers. Glass or BPA-free plastic work great. These containers help prevent spills and keep food safe. Label each container with the meal name and date. This way, you’ll know what you have and when to eat it. Your colorful quinoa veggie bowls last up to four days in the fridge. After that, the veggies may lose their crunch. If you want to store them longer, freeze portions. Use freezer-safe containers and leave some space for expansion. Thaw them overnight in the fridge when ready to enjoy. To warm up your quinoa bowls, microwave them for about 1-2 minutes. Stir halfway through for even heat. If you prefer, enjoy them cold, especially on warm days. They taste great straight from the fridge! For extra flavor, drizzle a bit of olive oil or fresh lemon juice before serving. For the full recipe, check the main article. Quinoa bowls can stay fresh in the fridge for up to four days. Make sure to store them in airtight containers. This helps keep the food safe and tasty. After four days, the quality may drop, and the flavors can fade. Yes, this recipe is already vegan-friendly! It uses quinoa, vegetables, and chickpeas for protein. You can add more veggies or plant-based protein if you want. Just skip any animal products, and you’re all set. Here are a few healthy lunch ideas: - Wraps with hummus and veggies - Salad with beans and avocado - Rice bowls with grilled chicken or tofu - Soup with lots of veggies These options are easy to make and great for meal prep. Yes, you can use canned vegetables. They save time and are often just as nutritious. Be sure to rinse them well to reduce sodium. Drain and add them to your bowls for a quick meal. To make larger servings, simply multiply the ingredients by the number of servings you need. If you want to serve eight, double all the ingredients. This way, you keep the same great taste and balance. Just remember to adjust cooking times if needed. For the full recipe, check out the Colorful Quinoa Veggie Bowls. In this post, we explored a simple quinoa veggie bowl recipe. You learned how to cook quinoa, prepare fresh vegetables, and mix everything in just a few steps. Meal prep tips helped ensure your bowls stay fresh and tasty. Remember, you can customize ingredients and swap grains or proteins to suit your taste. With these ideas, creating healthy meals can be easy and fun. Enjoy making your delicious, nutritious quinoa bowls!

Beginner Meal Prep Lunches

Discover the vibrant world of colorful quinoa veggie bowls, packed with fresh ingredients and bursting with flavor! This nutritious recipe combines fluffy quinoa, crisp vegetables, and creamy avocado, making it perfect for meal prep or a quick lunch. With just 15 minutes of prep, you can enjoy a healthy dish that looks as good as it tastes. Click through to explore the full recipe and bring color to your table!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 bell pepper, diced (any color)

1 cup cucumber, diced

1 cup canned chickpeas, rinsed and drained

1 avocado, sliced

1/4 cup fresh parsley, chopped

2 tablespoons olive oil

2 tablespoons lemon juice

Salt and pepper to taste

1 teaspoon garlic powder (optional)

1 teaspoon cumin (optional)

Instructions
 

Start by cooking the quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa and 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 5 minutes before fluffing with a fork.

    While the quinoa cooks, chop the vegetables: Dice the bell pepper and cucumber and halve the cherry tomatoes.

      In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, bell pepper, cucumber, and fresh parsley.

        In a small bowl, whisk together the olive oil, lemon juice, garlic powder, cumin, salt, and pepper. Adjust seasoning to your liking.

          Drizzle the dressing over the quinoa and veggie mixture, and gently toss everything until well combined.

            To serve, divide the quinoa veggie mixture into meal prep containers. Top each bowl with sliced avocado.

              Store in the fridge for up to 4 days. When ready to eat, you can enjoy it cold or warm it up in the microwave.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4