Quinoa & Veggie Power Bowl

When it comes to simple, healthy meals, this Quinoa & Veggie Power Bowl is a top choice. It’s easy to make, packed with nutrients, and bursting with flavor. Whether you're meal-prepping for the week or looking for a fresh and light dinner option, this bowl offers a balanced mix of protein, fiber, and vibrant colors. Let’s dive into this delicious minimalist recipe!

ngredients:

• 1 cup quinoa, rinsed

• 2 cups water or vegetable broth

• 1 small cucumber, diced

• 1 red bell pepper, diced

• 1 avocado, sliced

• 1 cup cherry tomatoes, halved

• 1/2 cup shredded carrots

• 1/4 cup red onion, finely sliced

• 1/4 cup chopped fresh parsley

• 2 tbsp tahini

• 1 tbsp lemon juice

• 1 tbsp olive oil

• Salt and pepper to taste

• Optional: roasted chickpeas or seeds for topping

Instructions:

1. Cook the quinoa:
   Rinse 1 cup of quinoa under cold water. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.

2. Prepare the veggies:
   While the quinoa is cooking, chop the cucumber, bell pepper, cherry tomatoes, avocado, and parsley. Slice the red onion and shred the carrots. Set everything aside.

3. Make the dressing:
   In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper. If needed, add a little water to achieve a smooth, drizzly consistency.

4. Assemble the bowl:
   Divide the cooked quinoa between two bowls. Arrange the chopped veggies on top, including cucumber, bell pepper, cherry tomatoes, avocado, carrots, and red onion.

5. Drizzle and enjoy:
   Drizzle the tahini dressing over the top of the bowls. Optionally, add roasted chickpeas or seeds for extra crunch and protein. Garnish with fresh parsley and enjoy!

Tips for Minimalist Cooking:

• Batch cook quinoa: Cook a larger batch of quinoa to use in different meals throughout the week. It saves time and makes meal prep easier.

• Substitute veggies: Feel free to swap in whatever fresh vegetables you have on hand. Zucchini, kale, or spinach would all make excellent additions.

• Dressing variety: If you prefer a different dressing, try a simple balsamic vinaigrette or a squeeze of fresh lime for a tangy twist.

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