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- 1 cup quinoa - 2 cups vegetable broth or water - 1 medium zucchini, diced - 1 bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 1 cup kale or spinach, chopped - 1 medium carrot, grated - 1 cup corn (fresh or frozen) - 1 avocado, sliced (optional) - 1/2 cup feta cheese or vegan cheese (optional) - Olive oil - Salt and pepper to taste - Lemon juice or your favorite dressing (optional)

Vegetarian Quinoa Bowl with Seasonal Veggies

Discover the delightful Vibrant Rainbow Quinoa Bowl, a feast for both the eyes and palate! Packed with nutrient-rich ingredients like quinoa, fresh vegetables, and optional toppings like avocado and feta cheese, this dish is perfect for health-conscious eaters. Easy to prepare and customizable, it accommodates various dietary preferences. Enjoy a burst of flavor with every colorful bite, making mealtime both exciting and nourishing. Perfect for any occasion!
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Ingredients
  

1 cup quinoa (rinsed)

2 cups vegetable broth or water

1 tablespoon olive oil

1 medium zucchini (diced)

1 bell pepper (diced, any color)

1 cup cherry tomatoes (halved)

1 cup kale or spinach (chopped)

1 medium carrot (shredded)

1/2 cup corn (fresh or frozen)

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado (sliced)

Juice of 1 lime

Fresh cilantro or parsley for garnish

Crumbled feta or vegan cheese (optional)

Instructions
 

Cook the Quinoa:

    In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for an additional 5 minutes.

      Sauté the Seasonal Veggies:

        In a large skillet, heat olive oil over medium heat. Add the diced zucchini and bell pepper, cooking for about 4-5 minutes until they start to soften. Add the cherry tomatoes, kale (or spinach), shredded carrot, and corn. Season with garlic powder, smoked paprika, salt, and pepper. Sauté for another 5-7 minutes, stirring occasionally, until the veggies are tender but still vibrant.

          Assemble the Bowl:

            Fluff the cooked quinoa with a fork and divide it into serving bowls. Top each bowl with a generous portion of the sautéed seasonal veggies.

              Add the Finishing Touches:

                Slice the avocado and arrange it on top of the veggies. Squeeze fresh lime juice over each bowl for a burst of flavor, and sprinkle with fresh cilantro or parsley. If desired, add crumbled feta or vegan cheese on top for a creamy finish.

                  Serve:

                    Enjoy your Vibrant Rainbow Quinoa Bowl warm or at room temperature. Perfect for lunch or dinner, this bowl is not only colorful but packed with nutrients!

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings