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- 1 cup quinoa, rinsed - 2 cups vegetable broth - Fresh spring vegetables: - 1 cup asparagus, trimmed and cut into 2-inch pieces - 1 cup cherry tomatoes, halved - 1 cup snap peas, trimmed - 1 carrot, julienned - 1 red bell pepper, diced - 2 tablespoons olive oil - Juice of 1 lemon - 1 teaspoon garlic powder - Salt and pepper to taste - ½ cup fresh parsley, chopped - Optional: ¼ cup feta cheese, crumbled (omit for vegan option) In this recipe, I love using quinoa as a base. It’s packed with protein, and it cooks quickly. The vegetable broth gives it a rich flavor. You can switch up the broth for a different taste, but vegetable broth keeps it fresh. Choosing fresh spring vegetables is key. Asparagus and snap peas add a nice crunch. Cherry tomatoes bring sweetness. Carrots and red bell pepper add color and flavor. For seasoning, I keep it simple. Olive oil adds richness, while lemon juice brightens the dish. Garlic powder gives it a boost. Salt and pepper tie everything together. I often add fresh parsley for a pop of green. If you love cheese, sprinkle feta on top. It adds a tangy taste and creaminess. You can skip the cheese if you want a vegan option. For the full recipe, check out the complete guide to making Spring Veggie Quinoa Power Bowls. 1. In a medium pot, bring the vegetable broth to a boil. 2. Add the rinsed quinoa to the pot. 3. Cover the pot and reduce the heat to low. 4. Simmer for 15 minutes or until the quinoa is fluffy. 5. Once done, remove from heat and let it stand for 5 minutes. 6. Fluff the quinoa with a fork. 1. While the quinoa cooks, heat olive oil in a large skillet over medium heat. 2. Add the asparagus, snap peas, and red bell pepper to the skillet. 3. Sauté these veggies for about 3 minutes until they start to soften. 4. Now add the halved cherry tomatoes and julienned carrot. 5. Season with garlic powder, salt, and pepper. 6. Continue cooking for another 3-4 minutes until the veggies are bright and tender-crisp. 1. In a large mixing bowl, combine the fluffy quinoa with the sautéed vegetables. 2. Add the chopped parsley to the bowl. 3. Drizzle fresh lemon juice over the mixture. 4. Toss gently to mix all the ingredients well. Now you can enjoy your Spring Veggie Quinoa Power Bowls! For a detailed guide, check out the Full Recipe. To make great quinoa, rinse it well. Rinsing removes a bitter coating called saponin. Use a fine mesh strainer for the best results. Rinse under cold water for about 30 seconds. This small step makes a big difference in flavor. After cooking, let quinoa rest for five minutes. This helps it become fluffy. Fluff it with a fork before serving. This simple trick keeps it light and airy. To get the best sautéed texture, use high heat. Start with oil in a hot pan. Add vegetables in stages based on their cooking times. For example, add asparagus and snap peas first. Sauté them for about 3 minutes. Then, add softer vegetables like cherry tomatoes and carrots. Cook these for another 3-4 minutes. Here are some suggested cooking times for different veggies: - Asparagus: 3-4 minutes - Snap peas: 3 minutes - Cherry tomatoes: 2-3 minutes - Carrots: 4 minutes - Bell pepper: 3-4 minutes For a vibrant look, serve the dish in deep bowls. Layer the quinoa and vegetables artfully. Add a lemon wedge and some parsley on top. This adds color and freshness. You can pair this bowl with grilled chicken or chickpeas for extra protein. Serve with a side salad to complete the meal. Check the Full Recipe for more details on preparation. {{image_2}} You can easily boost your Spring Veggie Quinoa Power Bowl with protein. Here are some tasty options: - Grilled chicken adds a savory flavor. Just slice it thin and layer it on top. - Shrimp brings a sweet touch. Cook them quickly in a hot pan for best results. - Chickpeas are perfect for a plant-based option. They add great texture and protein. If you want to make your bowl vegetarian or vegan, there are great options: - For cheese lovers, try goat cheese or nut-based cheese for a creamy taste. - If you're gluten-free, swap quinoa for brown rice or millet. Both will work well. Spring brings fresh veggies, but you can get creative with swaps. Here are some ideas: - Replace asparagus with zucchini or broccoli for added crunch. - Use arugula or spinach if you want leafy greens in your bowl. - When fresh veggies aren’t available, opt for frozen vegetables. They are great in a pinch and keep their nutrients well. Don't forget to check the Full Recipe for all the details on making this dish! To keep your Spring Veggie Quinoa Power Bowls fresh, store leftovers in an airtight container. Let the dish cool down to room temperature first. Place the container in the fridge. This keeps the flavors bright and the veggies crisp. Use your leftovers within three to four days for best taste. You can freeze portions for later use. Divide the quinoa and veggies into meal-sized containers. Ensure they are tightly sealed to prevent freezer burn. When you’re ready to eat, remove a portion from the freezer. Thaw it in the fridge overnight or use the microwave. Reheat until hot before serving. In the fridge, your power bowls last about three to four days. In the freezer, they can last up to two months. Freezing is a great way to enjoy your delicious meal later. Just remember to check for any signs of freezer burn before cooking. Making Spring Veggie Quinoa Power Bowls takes about 30 minutes in total. You will spend 15 minutes prepping the ingredients and cooking the quinoa. The remaining time goes to sautéing the veggies and mixing everything together. You will enjoy a healthy meal in no time! Yes, you can make this recipe ahead of time! I recommend cooking the quinoa and sautéing the veggies separately. Store each in airtight containers in the fridge. This way, you can mix them together right before serving. The quinoa stays fluffy, and the veggies stay fresh. It lasts up to 4 days in the fridge. You can use many different vegetables in this recipe. If you can’t find asparagus or snap peas, try using broccoli or zucchini. You can also add bell peppers or even some leafy greens like spinach. The key is to select fresh, vibrant veggies to keep the dish bright and tasty. Feel free to mix and match based on what you like or have on hand! The Spring Veggie Quinoa Power Bowls are simple and tasty. You start with nutritious quinoa and fresh veggies. A quick sauté and some seasoning enhance the flavors. Add your favorite protein or cheese for extra taste. Storing leftovers is easy, making it perfect for meal prep. Don’t hesitate to experiment with seasonal vegetables, too. Enjoy creating a dish that is good for you and looks great. This recipe is a win for healthy eating!

Spring Veggie Quinoa Power Bowls

Elevate your meal prep with these vibrant Spring Veggie Quinoa Power Bowls! Packed with fresh asparagus, cherry tomatoes, snap peas, and a hint of lemon, this quick and healthy recipe brings together the goodness of quinoa and seasonal vegetables. Perfect for a nutritious lunch or dinner, these bowls are not only delicious but also easy to make. Click through to discover the full recipe and enjoy a burst of spring flavors in every bite!
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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 carrot, julienned

1 red bell pepper, diced

½ cup fresh parsley, chopped

2 tablespoons olive oil

Juice of 1 lemon

1 teaspoon garlic powder

Salt and pepper to taste

Optional: ¼ cup feta cheese, crumbled (omit for vegan option)

Instructions
 

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.

    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.

      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.

        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.

          If using, sprinkle crumbled feta cheese on top for added flavor before serving.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

              - Presentation Tips: Serve in deep bowls, layering the quinoa with the sautéed vegetables attractively. Garnish with a lemon wedge and additional parsley for a fresh touch.