Sunbeam-Infused Lemon Herb Quinoa Bowls

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant grain bowl featuring fluffy quinoa infused with fresh lemon zest and herbs, topped with roasted cherry tomatoes and avocado for a bright, nourishing meal. This mediterranean-inspired vegetarian ready in about 35 minutes pairs quinoa, cherry tomatoes, medium avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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 cup quinoa
• 1.5 cups cherry tomatoes
• 1 medium avocado
• 1 lemon
• 1/4 cup fresh basil
• 3 tbsp olive oil
• 2 cloves garlic
• 1 tbsp dill
• 1.5 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1.5 cups cherry tomatoes and 2 minced garlic cloves with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper; spread on a parchment-lined sheet pan and roast for 15 minutes until blistered.
2. Step 2: Rinse 1 cup quinoa under cold water, then combine with 1.5 cups chicken broth, 1/4 tsp salt, and the zest of 1 lemon in a saucepan. Bring to a simmer, cover, and cook for 15 minutes until liquid is absorbed.
3. Step 3: While quinoa cooks, finely chop 1/4 cup fresh basil and 1 tbsp dill. Slice 1 medium avocado and drizzle with 1 tsp lemon juice to prevent browning.
4. Step 4: Fluff cooked quinoa with a fork, then fold in chopped herbs, 1 tbsp olive oil, and remaining lemon zest. Divide into bowls, top with roasted tomatoes, avocado slices, and extra dill.