Here’s a vibrant, nutrient-packed recipe for a Quinoa Rainbow Bowl—full of color, texture, and feel-good flavor. Perfect for meal prep or a fresh, energizing lunch! 🌈🥗✨
🥗 Quinoa Rainbow Bowl
Ingredients:
For the Bowl:
- 1 cup quinoa (uncooked)
- 2 cups water or vegetable broth
- 1 cup shredded purple cabbage
- 1 cup cherry tomatoes, halved
- 1 cup shredded carrots
- 1 cup cucumber, diced
- 1 avocado, sliced
- ½ cup corn (fresh or thawed frozen)
- ½ cup chickpeas or black beans (optional for protein boost)
- Handful of fresh spinach or mixed greens
- Sesame seeds or pumpkin seeds (for garnish)
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice or apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup or honey
- Salt & pepper, to taste
Instructions:
- Cook the Quinoa:
- Rinse quinoa well under cold water.
- In a saucepan, bring 2 cups water (or broth) to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes. Fluff and cool.
- Prep the Veggies:
- While quinoa cooks, wash and chop all your colorful veggies.
- Make the Dressing:
- Whisk together all dressing ingredients in a small jar or bowl. Taste and adjust seasoning.
- Assemble the Bowls:
- In each bowl, add a base of quinoa and greens.
- Arrange the veggies and beans in sections for that beautiful rainbow look.
- Top with avocado slices and seeds.
- Drizzle & Serve:
- Drizzle with dressing and serve fresh. Toss everything together before eating for best flavor.
Would you like an image of this colorful bowl? I can create a beautifully styled version with all the layers and rainbow veggies arranged just right!
