Bowls
Lemon Herb Quinoa Power Bowl
A vibrant grain bowl built for lunch: fluffy quinoa, crisp vegetables, and a bright lemon-herb dressing that keeps everything fresh.
Prep
15 min
Cook
20 min
Total
35 min
Serves
2
Ingredients
Difficulty: Easy
- 150g quinoa, rinsed
- 300ml vegetable stock
- 1 can chickpeas, drained
- 1 cucumber, diced
- 150g cherry tomatoes, halved
- Handful of parsley and mint, chopped
- 3 tbsp extra-virgin olive oil
- 1 lemon, juiced and zested
- Salt and black pepper
Method
- 1
Simmer the quinoa in the stock for about 15 minutes until the grains are tender and the liquid is absorbed, then fluff and cool.
- 2
Whisk the olive oil, lemon juice, lemon zest, salt, and pepper into a bright dressing.
- 3
Toss the cooled quinoa with chickpeas, cucumber, tomatoes, and the chopped herbs.
- 4
Pour over the dressing, fold gently, and serve at room temperature or chilled.