vegetables
Vegetable Quinoa Bowl with Lemon Dressing A hearty quinoa-based vegetable bowl with steamed vegetables and a fresh lemon dressing
⏱ 35 min 🍽 − 4 servings + 🌍 Israeli 👩🍳 Afoona 🧩 2 parts
★ ★ ★ ★ ★
🖨 Print 🍳 Cooking mode
🛒 Ingredients For the Salad Dressing To assemble 👨🍳 Method For the Salad Dressing 1 In a small bowl, whisk the oil, lemon juice, garlic, cumin, salt and black pepper until smooth.
Bowl
To assemble 2 Rinse the quinoa well in a fine sieve.
Colander
3 Put the quinoa and the water in a pot and bring to a boil. Turn down the heat, cover and simmer 15 minutes, until the water is absorbed.
⚙ Simmering Stove Pot Lid 💡 A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4 Remove from the heat and leave the pot covered 10 minutes.
5 Fluff the grains with a fork and let cool completely.
6 Steam the broccoli, carrot, Brussels sprouts and zucchini 8 minutes, until tender but still crisp.
Stove Steamer pot / steamer basket
7 In a large bowl, mix the quinoa with the steamed vegetables.
Bowl
8 Pour the dressing over the salad and toss well.
9 Serve with the parsley on top.
318 calories
11 g protein
34 g carbs
14 g fat
● protein 14%● carbs 45%● fat 41%
Per serving (389 g), of 4 servings
For the Salad Dressing · To assemble ·
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