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In recent years, the culinary world has seen a significant shift towards healthier, plant-based meal options. With an increasing awareness of the benefits of mindful eating, more individuals are opting for dishes that nourish both the body and spirit. Among these delightful offerings is the Beach Bowl Quinoa Crunch, a vibrant and refreshing dish that perfectly captures the essence of summer. This recipe not only tantalizes the taste buds but also serves as a versatile option that caters to various dietary preferences, making it a favorite for vegans, vegetarians, and omnivores alike.

Beach Bowl Quinoa Crunch

Discover the refreshing Beach Bowl Quinoa Crunch, a vibrant summer dish that’s packed with nutrients and flavor. This recipe features quinoa as a base, combined with colorful seasonal vegetables, creamy avocado, and optional feta for added taste and texture. Perfect for a beach day, picnic, or nutritious lunch, this versatile bowl caters to various dietary preferences, making it a favorite for everyone. Enjoy a satisfying meal that nourishes your body and spirit all summer long.
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

1 cup mixed bell peppers, diced (red, yellow, green)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 ripe avocado, sliced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1/4 cup feta cheese, crumbled

1/2 cup roasted chickpeas (optional, for added crunch)

Juice of 1 fresh lime

3 tablespoons extra virgin olive oil

Salt and pepper to taste

1 teaspoon smoked paprika (optional, for a smoky flavor)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a vigorous boil over medium-high heat. Once boiling, promptly reduce the heat to low, cover with a lid, and simmer for about 15 minutes or until the quinoa is tender and the liquid has been fully absorbed. Remove from heat and set aside to cool slightly, allowing the quinoa to fluff up.

    Prepare the Fresh Vegetables: As the quinoa cools, wash and dice the bell peppers into bite-sized pieces. Next, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. Set aside. Finally, slice the avocado just before serving to keep it fresh.

      Mix the Zesty Dressing: In a small mixing bowl, whisk together the fresh lime juice, olive oil, smoked paprika (if desired), and season with salt and pepper. This dressing will provide a tangy kick that complements the vegetables beautifully.

        Combine the Ingredients: In a large mixing bowl, combine the fluffy cooked quinoa, diced bell peppers, cucumber, halved cherry tomatoes, finely chopped red onion, fresh cilantro, and roasted chickpeas (if using). Drizzle the prepared lime dressing over the entire mixture and use a large spoon or spatula to gently toss the ingredients together, ensuring an even coating of the dressing.

          Serve the Beach Bowl: Scoop the quinoa and vegetable mixture into individual serving bowls. Top each bowl with a generous portion of sliced avocado, and sprinkle with crumbled feta cheese to enhance the flavor and add a creamy texture.

            Garnish (Optional): For an extra touch, add a fresh lime wedge or a sprinkle of additional cilantro atop each bowl for a vibrant garnish.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4.