What type of quinoa should I use?

All quinoa types work well: white is soft and mild, red is firmer and nuttier, and tricolor gives you the best of both. Choose based on your texture preference or what you have on hand.

How do I cook quinoa properly?

Rinse thoroughly to remove bitterness. Cook 1 part quinoa with 2 parts water or broth. Bring to a boil, then cover and simmer for 15 minutes. Let sit covered off the heat for 5 minutes before fluffing.

Can I use pre-cooked or leftover quinoa?

Absolutely! This bowl is perfect for using leftover quinoa. Just chill it before adding to your salad for a refreshing base.

What vegetables go well in a summer quinoa bowl?

Think colorful and crisp: cucumbers, carrots, cherry tomatoes, bell peppers, radishes, sweet corn, avocado, and leafy greens. Fresh herbs also add tons of flavor.

Can I make it vegan or gluten-free?

Yes! This recipe is naturally gluten-free. To keep it vegan, use tahini instead of yogurt in the dressing and skip any dairy-based toppings.

Quinoa Summer Bowl Recipe – Light, Healthy, and Delicious

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

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.

Chop and Prep Veggies

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

Assemble the Bowl

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

Drizzle and Serve

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