Vegan Spinach Quinoa Bowl

This Vegan Spinach Quinoa Bowl is a delightful blend of nutritious quinoa, fresh spinach, and vibrant vegetables, all tossed in a zesty lemon-tahini dressing. It's a wholesome, satisfying meal that's perfect for a quick lunch or a light dinner.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Fresh spinach - 2 cups, packed
• Cherry tomatoes - 1 cup, halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Avocado - 1 medium, sliced
• Olive oil - 2 tablespoons
• Lemon - 1, juiced
• Tahini - 2 tablespoons
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chickpeas - 1 can (400g), drained and rinsed

Steps

1. Rinse the quinoa under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.
2. While the quinoa cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat.
4. In a small bowl, whisk together the lemon juice, tahini, remaining olive oil, salt, and black pepper to create the dressing.
5. Once the quinoa is done, fluff it with a fork and divide it between two bowls. Top with the sautéed spinach, cherry tomatoes, cucumber, diced red bell pepper, and chickpeas.
6. Drizzle the lemon-tahini dressing over the bowls and add sliced avocado on top. Serve immediately.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from quinoa and chickpeas.
• High in fiber, promoting digestive health.

Tags