Go Back
- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (any color), diced - 1/2 red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1/4 cup feta cheese, crumbled (optional) - Zest and juice of 1 large lemon - 2 tablespoons olive oil - Salt and pepper to taste Quinoa is a great source of protein and fiber. It helps keep you full and satisfied. The cherry tomatoes add vitamins C and K, boosting your immune system. Cucumbers are hydrating and low in calories, making them a perfect addition. Bell peppers are rich in antioxidants and brighten up the dish. Red onion adds flavor and contains quercetin, which can help reduce inflammation. Fresh parsley and mint offer vitamins A and C while bringing a burst of flavor. Feta cheese adds creaminess and calcium, but it's optional. Lastly, lemon juice is refreshing and rich in vitamin C, which helps your body absorb iron. If you need a gluten-free option, quinoa is already a great choice. For a vegan dish, skip the feta cheese or use a plant-based cheese. If you have a nut allergy, check labels on the vegetable broth. You can use any low-sodium broth or water instead. For a low-carb option, you can replace quinoa with cauliflower rice. If you dislike a specific vegetable, feel free to swap it for another. Just ensure the flavors still work well together. To cook quinoa well, start by rinsing it. This removes the bitter coating. Next, bring 2 cups of vegetable broth or water to a boil in a medium pan. Add 1 cup of rinsed quinoa to the boiling liquid. Reduce the heat to low and cover the pan. Let it simmer for about 15 minutes. The quinoa will absorb the liquid and fluff up. After cooking, remove it from heat and let it sit for 5 more minutes. This resting time helps it become light and fluffy. While the quinoa cooks, wash and chop your veggies. Cut 1 cup of cherry tomatoes in half. Dice 1 cucumber and 1 bell pepper. I like to use different colors to make it fun. Finely chop 1/2 of a red onion. Then, chop 1/4 cup of fresh parsley and 1/4 cup of fresh mint. Fresh herbs add a nice burst of flavor. Put all these chopped veggies aside in a large mixing bowl. Once your quinoa is ready, add it to the bowl with the vegetables. Pour in 2 tablespoons of olive oil. Add the zest and juice of 1 large lemon. This gives the dish its fresh and zesty taste. Season with salt and pepper to your liking. Gently mix everything together. If you want, fold in 1/4 cup of crumbled feta cheese for a creamy touch. Chill the bowl in the fridge for about 30 minutes. This will let the flavors blend together nicely. For the full recipe, refer back to the ingredients section above. Using fresh herbs makes a big difference. I love to use parsley and mint. They add bright notes to the bowl. When you chop your herbs, do it right before adding them. This keeps them fresh and tasty. Try adding basil or dill for a fun twist. Each herb brings its own flavor. Experiment and find your favorite mix! Meal prep helps save time. Cook a big batch of quinoa at the start of the week. Store it in the fridge for easy use. Chop your veggies ahead of time and keep them in containers. This keeps them fresh and ready to go. Make extra dressing so you have it on hand. You can mix and match ingredients every day. This makes each meal exciting! Presentation adds joy to your meal. Serve the quinoa in colorful bowls. Top with extra herbs and a lemon wedge for a pop of color. Arrange the veggies in a rainbow pattern for visual appeal. A sprinkle of feta cheese can make it look gourmet. You want guests to see how fresh and tasty it is. Check out the Full Recipe for more ideas! {{image_2}} You can boost protein in your Summer Lemon Herb Quinoa Bowls with simple additions. Try adding cooked chickpeas for a hearty twist. They add fiber and flavor. Grilled chicken or shrimp also work well. They bring a nice texture and taste. For a vegetarian option, consider adding tofu. Just marinate it in lemon juice for extra zest. Use these proteins to make your dish more filling and satisfying. Herbs make this dish sing. While parsley and mint are classic, you can switch it up. Fresh basil adds a sweet and peppery flavor. Cilantro gives it a bright kick. You can also try dill for a unique taste. Mix and match your favorite herbs to create something special. Each herb brings its own character to the dish, making it fun to experiment. The beauty of this bowl is its flexibility with veggies. Summer brings a bounty of fresh produce. Add zucchini or asparagus for crunch. Bell peppers come in many colors, adding both taste and beauty. Try using seasonal corn for sweetness. These veggies not only add flavor but also nutrition. Feel free to use what you have on hand. This way, you can make the dish your own while enjoying seasonal freshness. Check out the Full Recipe to explore endless possibilities! To keep your Summer Lemon Herb Quinoa Bowls fresh, store them in an airtight container. Place the cooled quinoa bowls in the fridge. They can last for about three to four days. Make sure to keep the feta cheese separate if you added it, so it stays fresh longer. You can freeze these quinoa bowls if you want to save some for later. Portion the quinoa into freezer-safe bags or containers. Press out as much air as possible before sealing. They will stay good in the freezer for up to three months. Just remember to label them with the date. When you're ready to enjoy your frozen quinoa bowls, take them out of the freezer. Let them thaw in the fridge overnight. Reheat in the microwave for about 2-3 minutes or until hot. Stir well before serving. You can add a splash of olive oil or a squeeze of lemon juice to brighten the flavors again. For the full recipe, check the link. To make the Summer Lemon Herb Quinoa Bowls vegan, simply skip the feta cheese. Use a plant-based cheese if you want a similar taste. The dish is already vegan-friendly with ingredients like quinoa, vegetables, and herbs. They add great taste and texture. You can also boost protein by adding chickpeas or tofu for a hearty meal. Yes, you can! Other grains like brown rice or farro work well. Each grain has a different taste and texture. Brown rice gives a nice chew, while farro adds a nutty flavor. Just adjust the cooking time and liquid needed for each grain. For brown rice, use 2.5 cups of water and cook for about 45 minutes. These bowls pair well with grilled chicken or shrimp for extra protein. You can also serve them with a light salad or crusty bread. For a full meal, add a side of roasted vegetables. They bring out fresh flavors and balance the dish. For more ideas, check out the Full Recipe for serving suggestions. We discussed the key ingredients and their health benefits, plus how to adapt for different diets. You learned step-by-step cooking methods and tips for flavor and meal prep. Variations allow you to experiment with proteins and herbs, and I shared storage and reheating tips to keep meals fresh. As you try these recipes, remember to mix it up with your favorite ingredients. Simple tweaks can make a big difference in taste and nutrition. Enjoy your cooking journey!

Summer Lemon Herb Quinoa Bowls

Enjoy a burst of flavor with these Summer Lemon Herb Quinoa Bowls! This refreshing recipe combines fluffy quinoa, vibrant veggies, and zesty lemon to create a nutritious meal perfect for sunny days. With simple ingredients and easy steps, you'll have a delightful dish in no time. Click through to discover how to make this tasty bowl that’s both healthy and delicious – your taste buds will thank you!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (any color), diced

1/2 red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 cup feta cheese, crumbled (optional)

Zest and juice of 1 large lemon

2 tablespoons olive oil

Salt and pepper to taste

Instructions
 

In a medium saucepan, bring the vegetable broth or water to a boil.

    Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed the liquid.

      Once cooked, remove from heat and let it sit covered for 5 more minutes. Fluff the quinoa with a fork after it cools slightly.

        In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint.

          Add the cooked quinoa to the bowl and mix well with the vegetables.

            Drizzle with olive oil, lemon zest, and lemon juice, then season with salt and pepper to taste.

              Gently fold in the feta cheese if using.

                Chill in the refrigerator for about 30 minutes to allow the flavors to meld together.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: Serve in individual bowls topped with additional herbs and a lemon wedge on the side for a refreshing touch.