Quinoa & Veggie Power Bowl

Ingredients:

• 1 cup quinoa (rinsed)
• 2 cups water (or vegetable broth for extra flavor)
• 1 cup cherry tomatoes (halved)
• 1 cucumber (diced)
• 1 bell pepper (diced, any color)
• 1 avocado (sliced)
• 1/4 cup red onion (finely chopped)
• 1 cup baby spinach or arugula
• 1/2 cup chickpeas (drained and rinsed)
• 1/4 cup feta cheese (optional for added creaminess)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon balsamic vinegar (optional for a tangy flavor)
• Salt & pepper to taste
• Fresh herbs (like parsley or cilantro, optional)

Instructions:

1. Cook the quinoa: In a medium pot, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork and let it cool slightly.

2. Prepare the veggies: While the quinoa is cooking, chop your vegetables—halving the cherry tomatoes, dicing the cucumber, bell pepper, and red onion, and slicing the avocado.

3. Assemble the bowl: In a large bowl, layer a bed of baby spinach or arugula. Top with the cooked quinoa, then add cherry tomatoes, cucumber, bell pepper, red onion, chickpeas, and avocado slices. Sprinkle with feta cheese if using.

4. Dress it up: Drizzle with olive oil, lemon juice, and balsamic vinegar (optional). Add salt and pepper to taste. Toss gently to combine everything.

5. Garnish & serve: Garnish with fresh herbs like parsley or cilantro if desired. Enjoy immediately for a fresh, vibrant meal!

Tips:

• Add grilled chicken, tofu, or shrimp for extra protein.
• Store leftovers in an airtight container in the fridge for up to 2 days.

This power bowl is perfect for a nutritious lunch or dinner, offering a balance of protein, healthy fats, and fiber!