Quinoa Summer Bowl

When the summer heat rolls in, nothing satisfies like a light yet nutrient-packed meal that keeps you full without weighing you down.

Enter the Quinoa Summer Bowl—a vibrant, flavor-rich bowl packed with colorful veggies, hearty quinoa, and a zesty green dressing that ties it all together.

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Whether you’re plant-based, gluten-free, or just trying to eat cleaner, this recipe checks all the boxes. It’s protein-rich, fiber-filled, refreshing, and endlessly customizable.

Why You’ll Love This Quinoa Summer Bowl

• High in plant protein from quinoa and legumes
• Perfect for meal prep and stays fresh in the fridge
• Gluten-free and vegan friendly
• Quick to prepare—ready in under 30 minutes
• Packed with seasonal produce

This bowl is ideal for lunch, dinner, or post-workout fuel. You can mix and match your favorite veggies and proteins, making it a versatile and go-to recipe all summer long.

Ingredients You’ll Need of Quinoa Summer Bowl

For the Bowl:

• 1 cup cooked quinoa (white, red, or tricolor)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, chopped
• 1/2 cup shredded carrots
• 1/2 avocado, sliced or cubed
• 1/4 cup red cabbage, shredded
• 1/4 cup cooked chickpeas or black beans
• 1/4 cup sweet corn, grilled or raw
• 2 tablespoons sunflower seeds or pumpkin seeds

For the Green Goddess Dressing:

• 1/2 cup fresh basil leaves
• 1/4 cup parsley or cilantro
• 1 clove garlic
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon tahini or Greek yogurt
• Salt & pepper, to taste
• 2–3 tablespoons water to thin, as needed

How to Make a Quinoa Summer Bowl (Step-by-Step)

1. Prep the Quinoa

Rinse 1/2 cup dry quinoa under cold water. Cook in 1 cup of water until fluffy (~15 minutes). Let cool or use leftovers.

2. Chop and Prep Veggies

Dice cucumbers, shred carrots and cabbage, halve tomatoes, cube avocado, and prepare any other add-ins.

3. Make the Green Goddess Dressing

Blend basil, parsley, garlic, lemon, tahini, and olive oil until smooth. Add water to thin to desired consistency.

4. Assemble the Bowl

In a large bowl or plate, layer quinoa as the base. Top with veggies, chickpeas, seeds, and avocado.

5. Drizzle and Serve

Pour the dressing generously over the bowl. Toss gently or serve as-is with the dressing on top.

ALSO YOU CAN READ OUR Grilled Corn Salad

Tips for the Best Summer Quinoa Bowl

• Cook quinoa in veggie broth for added flavor
• Use cold quinoa for the freshest texture
• Toss the dressing with quinoa before adding toppings for extra flavor
• Add fruit like mango or strawberries for a sweet summer twist
• Roast your chickpeas for crunch and added flavor

Variations to Try

Mediterranean Quinoa Bowl

Add kalamata olives, feta cheese, and swap basil for oregano in the dressing.

Spicy Southwest Bowl

Add black beans, jalapeños, lime crema, and sprinkle with chili powder.

Protein Boosted

Top with grilled chicken, shrimp, or a poached egg.

Vegan Power Bowl

Use roasted tofu, edamame, and cashew cream dressing.

Fruity Summer Bowl

Add watermelon, blueberries, or grilled peaches for a sweet twist.

Quinoa Summer Bowl Recipe Recap

Print Recipe

This colorful quinoa summer bowl is packed with vibrant vegetables, fluffy quinoa, and a zesty green dressing. Healthy, easy, and perfect for warm-weather meals.

Make this refreshing quinoa bowl today and feel good from the inside out!

• Total Time: 35 minutes
• Yield: 3

Ingredients

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For the Bowl:

• 1 cup cooked quinoa (white, red, or tricolor)
• 1/2 cup cherry tomatoes (halved)
• 1/2 cup cucumber (chopped)
• 1/2 cup shredded carrots
• 1/2 avocado (sliced or cubed)
• 1/4 cup red cabbage (shredded)
• 1/4 cup cooked chickpeas or black beans
• 1/4 cup sweet corn (grilled or raw)
• 2 tablespoons sunflower seeds or pumpkin seeds

For the Green Goddess Dressing:

• 1/2 cup fresh basil leaves
• 1/4 cup parsley or cilantro
• 1 clove garlic
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon tahini or Greek yogurt
• Salt & pepper (to taste)
• 2 –3 tablespoons water to thin (as needed)

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Instructions

Prep the Quinoa

1. Rinse 1/2 cup dry quinoa under cold water. Cook in 1 cup of water until fluffy (~15 minutes). Let cool or use leftovers.

Chop and Prep Veggies

1. Dice cucumbers, shred carrots and cabbage, halve tomatoes, cube avocado, and prepare any other add-ins.
2. Make the Green Goddess Dressing
3. Blend basil, parsley, garlic, lemon, tahini, and olive oil until smooth. Add water to thin to desired consistency.

Assemble the Bowl

1. In a large bowl or plate, layer quinoa as the base. Top with veggies, chickpeas, seeds, and avocado.

Drizzle and Serve

1. Pour the dressing generously over the bowl. Toss gently or serve as-is with the dressing on top.

Notes

Nutrition (Per Serving):

• Calories: 400

• Protein: 13g

• Fat: 18g

• Carbs: 42g

• Fiber: 8g

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: dinner, lunch, main dish
• Cuisine: American

Frequently Asked Questions

Serving Suggestions

• Serve cold for best texture and freshness
• Pack into meal prep containers for grab-and-go lunches
• Pair with lemonade, iced tea, or a sparkling water
• Double the batch and serve buffet-style at summer gatherings
• Make mini bowls for potlucks or picnics

Why Quinoa Summer Bowl is the best

A Quinoa Summer Bowl is the ultimate healthy meal in a bowl: light, filling, refreshing, and loaded with flavor. It’s a simple, no-fuss way to enjoy seasonal vegetables with a punch of protein and a crave-worthy dressing.

You can prep it in advance, customize endlessly, and feel amazing after eating it. Whether for lunch, dinner, or post-workout fuel, this summer quinoa bowl is a wholesome win.

IF YOU LOVE SUMMER BOWLS YOU CAN READ OUR SALAD RECIPES