Fit & Fueled Quinoa Power Bowl

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A nutrient-packed grain bowl with roasted veggies, creamy avocado, and a zesty lime dressing for sustained energy. This Mediterranean-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs quinoa, cherry tomatoes, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 240 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup (180g), cooked quinoa
• 1/2 cup (75g), halved cherry tomatoes
• 1/2 cup (75g), diced cucumber
• 1/4 cup (40g), finely diced red onion
• 1/4 cup (40g), pitted and halved kalamata olives
• 1/2 large (70g), diced avocado
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon dried oregano
• pinch salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 cup cooked quinoa, 1/2 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup finely diced red onion, and 1/4 cup halved kalamata olives. Toss gently to mix.
2. Step 2: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lime juice, 1/2 teaspoon dried oregano, and a pinch of salt until emulsified. Drizzle the dressing over the quinoa mixture and toss until evenly coated, ensuring the ingredients are lightly glistening.
3. Step 3: Divide the mixture into bowls and top with 1/2 diced avocado. Serve immediately for optimal freshness and texture.