Quinoa Rainbow Bowl

Servings: 2 | 30 minutes | 550 kcal

Origin tracing back to the ancient Incas, quinoa was called 'the mother of all grains'. This bowl is a modern twist to the traditional usage of quinoa and is popular in health-conscious circles.

I remember being in a health-food cafe in Los Angeles where I first tried a quinoa veggie bowl. The explosion of colors and flavors in my mouth was beyond anything I had ever experienced. I knew I had to recreate it in my own kitchen.

Ingredients

1 cups quinoa
1 cups cherry tomatoes
2 cups spinach
1 pieces avocado
1 pieces cucumber
1 pieces red onion
2 teaspoons lemon juice
2 teaspoons olive oil
1 teaspoons salt
1/2 teaspoons black pepper

Instructions

Cook quinoa according to package instructions and set aside.
Chop cherry tomatoes, cucumber, red onion, and avocado into small pieces.
In a large bowl, combine cooked quinoa, chopped vegetables, and spinach.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make a dressing.
Drizzle the dressing over the quinoa and vegetables. Toss all ingredients together until well combined.
Serve the bowl with a slice of avocado on top for an added creamy touch.