I have to be honest with you—I didn’t always love quinoa. For years, I thought it was just another boring “healthy food.
But then summer came around, and I wanted something light, fresh, and filling without making me feel heavy or tired. That’s when I started experimenting.
I threw together some quinoa, crunchy veggies, a little dressing, and boom—the Quinoa Summer Bowl was born.
Now, I can’t stop making it. It’s simple, colorful, and tastes so good you’ll wonder why you didn’t try it sooner.
And trust me, if you’re looking for a quick healthy meal that doesn’t feel like “diet food,” you’re going to love this.
Why You’ll Love This Quinoa Summer Bowl
This bowl is not just about quinoa—it’s about the balance of flavors and textures. You’ve got:
- Fluffy quinoa
- Crisp cucumbers and juicy tomatoes
- Creamy avocado
- A refreshing lemon dressing
It’s light but still satisfying. The best part? You can make it in less than 30 minutes.
Ingredients You’ll Need
Don’t worry, this recipe uses simple ingredients you probably already have at home. Here’s the list:
- 1 cup quinoa (uncooked)
- 2 cups water or vegetable broth (for cooking quinoa)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, chopped
- 1 avocado, diced
- ¼ cup red onion, finely chopped
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh herbs (like parsley, cilantro, or mint—optional but amazing)
How to Make It (Step-by-Step)
1. Cook the Quinoa
Rinse your quinoa well (this removes the bitter taste). Cook it in water or broth until it’s fluffy. This usually takes about 15 minutes. Let it cool before adding to your bowl.
2. Chop Your Veggies
While quinoa cools, dice your cucumber, bell pepper, tomatoes, avocado, and onion. Keep them bite-sized so every spoonful has a mix of everything.
3. Mix the Dressing
In a small bowl, whisk olive oil, lemon juice, salt, and pepper. That’s it—so simple but so tasty.
4. Put It All Together
In a large bowl, combine quinoa and veggies. Drizzle the dressing on top and toss gently. Add avocado last so it doesn’t get mushy. Sprinkle herbs if you like.
5. Enjoy Your Summer Bowl
That’s it—your light, healthy, and delicious quinoa summer bowl is ready. Eat it fresh, or keep it in the fridge for later.
Why This Recipe Works So Well
I love this recipe because it’s versatile. You can swap in whatever you have:
- Don’t have cucumbers? Use zucchini.
- Want more protein? Add chickpeas, grilled chicken, or tofu.
- Want extra flavor? Crumble some feta cheese on top.
It’s a recipe you can play around with and make your own.
Storage Tips
If you’re making this for meal prep, keep the avocado separate and add it right before eating. The rest of the bowl can stay fresh in the fridge for up to 3 days.
FAQs About Quinoa Summer Bowl
Q: Can I make this recipe vegan?
Yes! The recipe is naturally vegan unless you add cheese or meat.
Q: Can I use leftover quinoa?
Absolutely. This is a great way to use up leftover cooked quinoa.
Q: How can I make it more filling?
Add chickpeas, black beans, chicken, or even boiled eggs.
Q: Can I store it overnight?
Yes, but add avocado fresh before eating so it doesn’t turn brown.
Q: Can I make this gluten-free?
Yes! Quinoa is naturally gluten-free.