Cook Time
20 min
Calories
320 calories
Sodium
280mg
Protein
10g
Serves
4
Quinoa, roasted veggies, and a zesty herb dressing that makes healthy eating feel like a treat.
Instructions
- 1
Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil over high heat.
- 2
Reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed.
- 3
Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.
- 4
While quinoa cooks, whisk together olive oil, lemon juice, apple cider vinegar, garlic powder, cumin, and black pepper in a small bowl to make the dressing.
- 5
Prep all vegetables: halve tomatoes, dice cucumber, shred cabbage and carrots, slice avocado.
- 6
Divide warm quinoa among four bowls.
- 7
Arrange tomatoes, cucumber, cabbage, carrots, and avocado in sections over the quinoa.
- 8
Drizzle herb dressing over each bowl and top with fresh parsley. Serve immediately.
Meredith's Tip
Cook a double batch of quinoa on Sunday and these bowls come together in under 5 minutes all week. The dressing keeps in the fridge for 5 days.
Ingredients
- 1½ cups Bob's Red Mill quinoa, rinsed
- 3 cups low-sodium vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 avocado, sliced
- ¼ cup fresh parsley, chopped
- 3 tablespoons California Olive Ranch olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Bragg apple cider vinegar
- 1 teaspoon Frontier Co-op garlic powder
- ½ teaspoon Frontier Co-op cumin
- Fresh cracked black pepper to taste
Nutrition Facts
Per serving — serves 4
- Total Fat4g
- Sodium280mg
- Total Carbohydrate52g
- Dietary Fiber8g
- Protein10g
- Cholesterol0mg
Estimates based on standard ingredients. Values may vary with substitutions.