This vibrant and nutritious quinoa bowl is a light yet filling meal packed with essential vitamins and antioxidants. Perfect for a quick lunch or dinner, it promotes heart health and boosts your immune system.
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| Name | amount | RDA |
|---|---|---|
| Carbohydrates | 32g | 11% |
| Fat | 10g | 13% |
| Calories | 255 | 13% |
| Protein | 6g | 12% |
| Energy | 1066 kJ | 12% |
| Sodium | 10mg | 1% |
| Carbs | 32g | 11% |
| Iron | 2mg | 11% |
| Vitamin D | 0µg | 0% |
| Manganese | 0.8mg | 35% |
| Sugars | 3g | N/A |
| # | Name | quantity | image |
|---|---|---|---|
| 1 | quinoa | 1 |
|
| 2 | water | 2 |
|
| 3 | red bell pepper | 1 |
|
| 4 | cucumber | 1 |
|
| 5 | cherry tomatoes | 12 |
|
| 6 | lemon juice | 2 |
|
| 7 | olive oil | 1 |
|
| # | Steps |
|---|---|
| 1 | Rinse the quinoa under cold water and combine it with the water in a medium saucepan. Bring to a boil, cover, and simmer for about 15 minutes or until the water is absorbed. |
| 2 | While the quinoa is cooking, chop the red bell pepper and cucumber into small cubes, and halve the cherry tomatoes. |
| 3 | In a large bowl, mix the cooked quinoa with the chopped vegetables. |
| 4 | In a small bowl, whisk together the lemon juice and olive oil. Pour this dressing over the quinoa mixture and toss to combine. |
| 5 | Season the salad with a pinch of salt and pepper to taste, and serve it in bowls. |
| 6 | Enjoy your colorful and healthful meal, perfect as a standalone dish or a side. |
