Johnson's Rainbow Veggie Quinoa Bowl

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, nutrient-packed bowl with fluffy quinoa, crisp vegetables, and a zesty citrus dressing. This American-inspired vegetarian recipe, ready in about 30 minutes, pairs quinoa, cherry tomatoes, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1/2 cup uncooked quinoa
• 1 cup, halved cherry tomatoes
• 1 cup, diced cucumber
• 1 cup, shredded carrots
• 1/2 cup, thinly sliced red onion
• 1/4 cup, chopped fresh parsley
• 1/4 cup, chopped fresh mint
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Cook 1/2 cup uncooked quinoa according to package instructions, then let cool for 10 minutes.
2. Step 2: In a large bowl, combine 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1 cup shredded carrots, and 1/2 cup thinly sliced red onion.
3. Step 3: Whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
4. Step 4: Pour the dressing over the vegetable mixture and toss gently until coated. Add the cooled quinoa and toss again.
5. Step 5: Sprinkle with 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh mint, then serve immediately.