🥗 Vibrant & Healthy Vegan Quinoa Salad Power Bowl ✨🌽🥒🍅
A rainbow of flavor, packed with plant-based protein, fiber, and crunch — perfect for meal prep or a refreshing lunch!
📝 Ingredients (Serves 2–3):
Base:
1 cup quinoa, uncooked
2 cups water or vegetable broth
Pinch of salt
Veggies & Add-ins:
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup corn kernels (fresh, canned, or thawed frozen)
½ cup red bell pepper, diced
½ cup shredded carrots
¼ cup red onion, finely chopped
1 cup baby spinach or kale, chopped
1 avocado, sliced (for topping)
Optional Protein Boost:
½ cup chickpeas or edamame, cooked
🥣 Dressing:
3 tbsp olive oil
2 tbsp lemon juice (or apple cider vinegar)
1 tsp maple syrup or agave
1 tsp Dijon mustard
Salt & pepper, to taste
Optional: ½ tsp garlic powder or fresh minced garlic
👩🍳 Instructions:
Cook quinoa:
Rinse quinoa well, then bring to a boil with water or broth. Cover, reduce heat, and simmer for ~15 minutes. Let stand for 5 minutes, then fluff with a fork.
Prep veggies:
While quinoa cooks, chop all vegetables and prepare any extras (like chickpeas).
Make the dressing:
Whisk together olive oil, lemon juice, maple syrup, mustard, and seasonings until emulsified.
Assemble the bowl:
In a large bowl, combine quinoa, veggies, and optional add-ins. Toss with dressing.
Serve:
Top with sliced avocado. Enjoy immediately or chill for 30 minutes to let flavors meld.
✅ Tips & Variations:
Add a handful of fresh herbs like parsley, cilantro, or mint for brightness.
Sprinkle with toasted seeds or nuts for crunch.
Great for meal prep — keeps well in the fridge for 3–4 days.