Lunch · Dinner
Lemon Veggie Quinoa Bowl
Colorful fresh quinoa with butternut squash, red onions and zucchini. This dish can be served cold or hot.
Lower fatVegetarianVeganGluten freeDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 276.2 kcal |
| Protein | 8.1 g |
| Carbohydrates | 41.7 g |
| Fat | 9.9 g |
| Fiber | 6.8 g |
| Sugar | 4.5 g |
| Saturated Fat | 1.3 g |
| Sodium | 1171.4 mg |
| Cholesterol | 0 mg |
How to make it
- Rinse quinoa and cook it with water or vegetable broth until tender.
- Bring to a boil, then reduce the heat to low, cover the saucepan and let it simmer for about 15-20 minutes or until the quinoa is cooked.
- Sauté diced butternut squash, diced zucchini, and diced red onion until tender.
- Add optional ground turmeric, ground cinnamon, salt, and pepper to the sautéed vegetables.
- Combine the cooked quinoa with the sautéed vegetables.
- Squeeze fresh lemon juice over the quinoa for a refreshing touch.
- Optional: Garnish with fresh parsley or basil.
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