Lemon-Dill Quinoa Bowl with Rainbow Veggies

A nutrient-packed bowl featuring fluffy quinoa and colorful vegetables, inspired by the spectrum of natural light.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 10 minutes. Cook: 15 minutes.

Serves 2.

Ingredients

• 1/2 cup quinoa
• 1/2 cup cherry tomatoes
• 1/4 cup cucumber
• 1/4 cup red bell pepper
• 1/2 lemon
• 1 tsp extra-virgin olive oil
• 2 tbsp fresh dill
• 1/4 tsp sea salt

Instructions

1. Step 1: Rinse 1/2 cup quinoa under cold water, then combine with 1 cup water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, chop 1/4 cup cucumber and 1/4 cup red bell pepper into 1/4-inch cubes. Halve 1/2 cup cherry tomatoes.
3. Step 3: Once quinoa is cooked, fluff with a fork and transfer to a bowl. Add 1/4 cup cucumber, 1/4 cup red bell pepper, and 1/2 cup cherry tomatoes. Squeeze juice from 1/2 lemon, drizzle with 1 tsp olive oil, and toss in 2 tbsp chopped fresh dill and 1/4 tsp sea salt until evenly distributed.