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This power bowl is bright and fresh. Here are the key ingredients: - 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 orange, segmented - 1 grapefruit, segmented - 1 avocado, diced - 1 cup cherry tomatoes, halved - 1 small cucumber, diced - 1/4 cup red onion, finely chopped - 1/4 cup fresh mint leaves, chopped - 1/4 cup feta cheese, crumbled (optional) - 2 tablespoons olive oil - 2 tablespoons lemon juice - Salt and pepper to taste Each ingredient brings its own taste and nutrition. Quinoa is a great source of protein. Citrus fruits add freshness and zing. Avocado gives a creamy texture. Cherry tomatoes and cucumber offer crunch. Mint leaves add a refreshing touch. This bowl is not only tasty but also healthy. Quinoa has protein and fiber. It keeps you full longer. The fruits provide vitamins and hydration. Citrus fruits, like orange and grapefruit, are good for your skin. Avocado offers healthy fats, helping heart health. Overall, this dish is balanced and nutritious. You can swap ingredients to fit your taste. Use brown rice or farro instead of quinoa. If you don’t like citrus, try berries or apples. You can add nuts for crunch or extra protein like grilled chicken or chickpeas. If you want a vegan option, skip the feta cheese. This bowl is easy to customize for your needs. Find the full recipe to make it your own! First, gather your ingredients. You need one cup of quinoa and two cups of vegetable broth or water. Rinse the quinoa well to remove any bitter flavor. In a medium saucepan, combine the rinsed quinoa and the broth. Bring it to a boil over medium heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa will absorb all the liquid and become fluffy. After 15 minutes, turn off the heat and let it sit, covered, for five more minutes. Fluff the quinoa with a fork. This step adds air and makes it light. Now that the quinoa is ready, it's time to add fresh ingredients. In a large mixing bowl, combine the fluffed quinoa with the segments of one orange and one grapefruit. Next, add one diced avocado, one cup of halved cherry tomatoes, one diced cucumber, and a quarter cup of finely chopped red onion. These ingredients bring color and flavor to the bowl. Finally, toss in a quarter cup of fresh mint leaves. Mint adds a refreshing taste that pairs well with citrus. Mix all the ingredients gently to avoid smashing the avocado. For the dressing, take a small bowl and add two tablespoons of olive oil and two tablespoons of lemon juice. Sprinkle in some salt and pepper to taste. Whisk these ingredients together until they blend well. This dressing adds a tangy zest to your power bowl. Drizzle the dressing over the quinoa mixture. Toss everything together gently until all the ingredients are coated. If you like, sprinkle a quarter cup of crumbled feta cheese on top for extra flavor. You can now serve this bowl chilled or at room temperature. For more details, check the Full Recipe. To get fluffy quinoa, rinse it well before cooking. Rinsing removes the bitter coating called saponin. Use a 2:1 ratio of liquid to quinoa. For this recipe, I use vegetable broth. Bring the liquid to a boil, then lower the heat. Cover the pot and let it simmer for 15 minutes. After that, let it sit covered for 5 more minutes. This resting time helps the quinoa absorb any remaining liquid. Finally, fluff it gently with a fork. This makes your quinoa light and airy. Adding a mix of flavors makes your bowl exciting. Fresh herbs are key. I love using mint; it gives a bright taste. For a zesty kick, add lemon juice and olive oil. You can also sprinkle some crumbled feta cheese on top. It adds creaminess and saltiness. Feel free to experiment by adding nuts or seeds for crunch. A pinch of salt and pepper brings everything together. Mix well to make sure all flavors blend nicely. Serve your Summer Citrus Quinoa Power Bowl in colorful bowls. This dish looks great at any table. You can serve it chilled or at room temperature. It pairs well with grilled chicken or fish for a heartier meal. If you want a lighter option, enjoy it solo. This bowl is perfect for lunch or dinner. For a fun twist, try layering it in a jar for a picnic. Check out the Full Recipe for more tips on creating the perfect meal! {{image_2}} You can easily boost the protein in your Summer Citrus Quinoa Power Bowl. Chicken works great. Simply grill or bake it, then slice it. Chickpeas are another easy option. They add fiber and protein. Just rinse canned chickpeas and mix them in. For a plant-based choice, try black beans or tofu. They add heartiness and flavor. Feel free to switch up the veggies based on what is fresh. Bell peppers add crunch and color. Zucchini is another great pick; just dice it small. If you like greens, add kale or spinach for extra nutrients. Carrots also lend a nice sweetness. Use whatever you find at the local market. While olive oil and lemon juice taste great, you can try other dressings. A honey-mustard dressing adds a sweet kick. For a spicy twist, add sriracha to yogurt. You could also make a creamy avocado dressing by blending avocado with lime juice. Each dressing gives a new vibe to your bowl. Don't hesitate to experiment! For the full recipe, check out the complete instructions above. To keep your Summer Citrus Quinoa Power Bowl fresh, store it in an airtight container. This helps prevent air from spoiling the flavors. You can keep it in the fridge for up to three days. If you have leftovers, I recommend separating the dressing. This keeps the veggies crisp and the quinoa fluffy. If you want to warm up your bowl, use the microwave. Place it in a microwave-safe dish. Heat it for 30 seconds. Stir, then heat for another 30 seconds if needed. Be careful not to overheat it. This can make the quinoa mushy. You can also enjoy it cold, which is refreshing on hot days. Fresh ingredients like avocado and tomatoes have a shorter shelf life. Avocados can last one to two days once cut. Tomatoes can stay fresh for about three to five days. For best taste, use them soon after purchase. Keep an eye on them to avoid spoilage. Fresh herbs like mint usually last about a week in the fridge. Yes, you can easily make this bowl vegan. Just leave out the feta cheese. This dish is still full of flavor without it. You can also swap the vegetable broth for water if needed. To customize this bowl, adjust the ingredients based on your needs. If you are gluten-free, quinoa is a great choice. You can also skip the avocado if you have a sensitivity. For nut allergies, ensure the dressing is nut-free. Always check labels for hidden allergens. Quinoa is a great source of protein and fiber. It has all nine essential amino acids. This makes it a complete protein. Citrus fruits like oranges and grapefruits are high in vitamin C. They also boost your immune system and aid digestion. Together, they create a healthy and tasty meal. You can find the full recipe [here](#). This blog post shared how to make a Summer Citrus Quinoa Power Bowl. We covered key ingredients, cooking steps, and tips for a great dish. You learned about protein swaps and how to store leftovers. Now, you can enjoy a tasty, healthy meal that fits your needs. Try different flavors and make this dish your own. Enjoy the fresh taste and great nutrition it offers!

Summer Citrus Quinoa Power Bowl

Enjoy a burst of flavor with this Summer Citrus Quinoa Power Bowl! Packed with fresh ingredients like oranges, grapefruits, avocado, and mint, this nutritious recipe is perfect for a light meal or side dish. Ready in just 30 minutes, it’s an easy and delicious way to stay healthy this summer. Click through now to discover the full recipe and elevate your summer dining experience!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 orange, segmented

1 grapefruit, segmented

1 avocado, diced

1 cup cherry tomatoes, halved

1 small cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup fresh mint leaves, chopped

1/4 cup feta cheese, crumbled (optional)

2 tablespoons olive oil

2 tablespoons lemon juice

Salt and pepper to taste

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let sit covered for 5 minutes.

    Fluff the quinoa with a fork and transfer it to a large mixing bowl to cool slightly.

      Once the quinoa has cooled, add the orange segments, grapefruit segments, diced avocado, halved cherry tomatoes, diced cucumber, chopped red onion, and fresh mint to the bowl.

        In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle over the quinoa mixture.

          Gently toss everything together until well combined and evenly coated with the dressing.

            If desired, sprinkle crumbled feta cheese on top for an extra layer of flavor.

              Serve chilled or at room temperature.

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