If you haven’t tried quinoa yet I would highly recommend it. It is such a healthful grain, and is packed with protein. I make this recipe all the time at the beginning of the week so I have a hearty and fresh lunch or snack on the go whenever I need it. This vegetable quinoa bowl is so versatile, it can be filled with whatever veggies you need to use up in your fridge! Today I made mine with artichokes, tomatoes, cucumber, and avocado. Some other options I use include zucchini, broccoli, bell peppers… I mean the possibilities are endless! I like to flavor my broth the quinoa cooks in to add some extra flavor but this step is not necessary by any means.
1 cup Quinoa
1 3/4 cups Chicken Broth
1 1/2 teaspoons ground Cumin
1/2 teaspoon Paprika
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 teaspoon Salt
Fresh Cracked Pepper
1 14 oz can Artichoke Hearts, chopped
1 cup halved Cherry Tomatoes
1/2 English Cucumber (seeds removed, chopped)
1 Hass Avocado
Put the spices, quinoa, and chicken broth in a pot and bring to a boil. Once boiling, lower the heat to a simmer and cover. Cook until the liquid is evaporated, about 25 minutes. Fluff the quinoa with a fork.
Place all the veggies in a bowl and add the quinoa. Stir together. I sometimes like to add a squeeze of lemon juice at the end to brighten up the dish.
Serve as is or place in Romaine Lettuce “bowls” as pictured above!