Energizing Rainbow Quinoa Bowl

🥘 Ingredients

• 1/2 cup uncooked quinoa
• 1 cup water
• 1/2 cup canned chickpeas, drained and rinsed
• 1/2 cup diced red bell pepper
• 1/2 cup baby spinach
• 1/4 cup grated carrots
• 1/4 cup chopped cucumber
• 1 tablespoon pumpkin seeds
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon tahini
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse quinoa thoroughly. In a small saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool slightly.
2. 2
   While the quinoa cooks, prepare the vegetables: dice the bell pepper, grate the carrots, chop the cucumber, and rinse the baby spinach.
3. 3
   In a large bowl, combine cooked quinoa, chickpeas, bell pepper, spinach, carrots, cucumber, and pumpkin seeds.
4. 4
   In a small bowl, whisk together olive oil, lemon juice, tahini, cumin, salt, and pepper to make the dressing.
5. 5
   Pour the dressing over the quinoa mixture and toss gently to combine.
6. 6
   Serve immediately and enjoy!

📊 Nutritional Information

• Dietary Fiber: 7g
• Vitamin C: 58mg (65% DV)
• Iron: 4mg (22% DV)
• Magnesium: 82mg (20% DV)
• Potassium: 609mg (17% DV)
• Vitamin A: 1850IU (37% DV)

💡 Cooking Tips

• To save time, prepare the veggies while the quinoa is cooking.
• Let cooked quinoa cool slightly for best texture in salads.
• Feel free to swap in your favorite seasonal vegetables.
• If you prefer a warmer bowl, wilt the spinach with hot quinoa.