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In a world where healthy eating often feels bland and uninspiring, Rainbow Quinoa Salad Bowls emerge as a vibrant and exciting meal option. Bursting with colors and flavors, these bowls are not only visually stunning but also packed with nutrients that support a healthy lifestyle. The combination of quinoa, a superfood grain, with an array of fresh vegetables creates a meal that is as nourishing as it is appetizing.

Cold Lunch Ideas for Work

Brighten up your meals with these vibrant Rainbow Quinoa Salad Bowls! Packed with fresh veggies like cherry tomatoes, cucumber, and avocado, this nutritious dish is not only visually stunning but also delicious. Perfect for meal prep, just whip up the quinoa, mix in your favorite veggies, and drizzle with a zesty lemon olive oil dressing. It’s a healthy, grab-and-go option that you can enjoy cold or at room temperature. Feta cheese adds a tasty twist!
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Ingredients
  

1 cup quinoa (rinsed)

2 cups vegetable broth (or water)

1 cup cherry tomatoes (halved)

1 cup cucumber (diced)

1 red bell pepper (diced)

1 cup corn (canned or frozen)

1 avocado (sliced)

1/4 cup red onion (finely chopped)

1/4 cup fresh parsley (chopped)

Juice of 1 lemon

3 tablespoons olive oil

Salt and pepper to taste

Feta cheese (optional, for topping)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Once cooked, fluff with a fork and let it cool.

    Prepare Veggies: While the quinoa is cooling, chop the cherry tomatoes, cucumber, bell pepper, corn, avocado, and red onion. Place them in a large mixing bowl.

      Make Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

        Combine Ingredients: Once the quinoa is cool, add it to the bowl of chopped vegetables. Pour the dressing over the mixture and gently toss to combine. Add the chopped parsley and toss again.

          Serve: Portion the salad into airtight containers for an easy grab-and-go lunch. If desired, top with crumbled feta cheese before sealing.

            Store: Keep in the refrigerator for up to 4 days. Enjoy cold or at room temperature!

              Prep Time: 15 min | Total Time: 30 min | Servings: 4-6