Spring Veggie Quinoa Power Bowls Energizing Meal Idea

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup snap peas, trimmed
• 1 unit carrot, julienned
• 1 unit red bell pepper, diced
• 0.5 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 unit juice of 1 lemon
• 1 teaspoon garlic powder
• to taste unit salt and pepper
• 0.25 cup feta cheese, crumbled (optional)

Instructions

1. In a medium pot, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it stand for 5 minutes, then fluff with a fork.
2. While the quinoa cooks, prepare the vegetables. In a large skillet, heat the olive oil over medium heat. Add the asparagus, snap peas, and bell pepper, sautéing for about 3 minutes until they begin to soften.
3. Add the halved cherry tomatoes and julienned carrot to the skillet. Sprinkle with garlic powder, salt, and pepper. Continue to sauté for another 3-4 minutes until all vegetables are vibrant and tender-crisp.
4. In a large mixing bowl, combine the cooked quinoa with sautéed vegetables and chopped parsley. Drizzle with lemon juice and toss gently to mix everything together.
5. If using, sprinkle crumbled feta cheese on top for added flavor before serving.