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Before diving into the specifics of the Savory Herb Quinoa Bowl, it’s essential to appreciate the star ingredient: quinoa. Originating from the Andean region of South America, quinoa has been cultivated for thousands of years and is often referred to as a “grain,” though it is technically a seed. This ancient food has gained immense popularity in recent years due to its exceptional nutritional profile.

Pound Dropper Recipes: Delicious and Healthy Meal Ideas

Elevate your meal with this delicious Savory Herb Quinoa Bowl! Packed with vibrant veggies like cherry tomatoes, cucumber, and red bell pepper, this dish is both nutritious and satisfying. Cooking quinoa in vegetable broth infuses it with flavor, while a hint of smoked paprika adds depth. Topped with creamy avocado and a squeeze of lemon, it's perfect as a quick lunch or dinner. Enjoy a healthy, colorful bowl that’s ready in just 30 minutes!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, diced

1/4 cup fresh parsley, chopped

1/4 teaspoon crushed red pepper flakes (optional)

1 avocado, sliced (for topping)

Juice of 1 lemon

Instructions
 

In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

    Remove the pot from heat and let it sit, covered, for 5 minutes. Then fluff the quinoa with a fork.

      While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add garlic powder, onion powder, smoked paprika, salt, and pepper. Stir and cook for 1-2 minutes until fragrant.

        Add the cherry tomatoes, cucumber, and red bell pepper to the skillet. Sauté for about 4-5 minutes until vegetables are tender but still vibrant.

          Add the cooked quinoa to the skillet with the sautéed vegetables. Mix in the parsley and crushed red pepper flakes, if using. Squeeze the lemon juice over the mixture and stir well to combine.

            Serve the quinoa bowl topped with sliced avocado for added creaminess.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4