Toasted Quinoa Avocado Herb Bowl (Printable Version)
Nutty toasted quinoa meets creamy avocado and crisp vegetables in this vibrant, nourishing bowl with fresh herbs.
# Ingredient List:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1 tablespoon olive oil
→ Vegetables & Fruits
04 - 1 ripe avocado, sliced
05 - 1 cup cherry tomatoes, halved
06 - 1 small cucumber, diced
07 - 2 cups baby spinach or mixed greens
→ Fresh Herbs
08 - 2 tablespoons fresh cilantro, chopped
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh mint, chopped
→ Dressing
11 - 2 tablespoons extra virgin olive oil
12 - 1 tablespoon lemon juice
13 - 1 teaspoon maple syrup or honey
14 - 1 teaspoon Dijon mustard
15 - Salt and pepper, to taste
→ Toppings
16 - 2 tablespoons toasted pumpkin seeds
17 - Pinch of chili flakes
# How to Make It:
01 - Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add rinsed quinoa and toast for 2-3 minutes, stirring frequently, until aromatic and slightly golden.
02 - Add 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and cool slightly.
03 - Whisk together olive oil, lemon juice, maple syrup (or honey), Dijon mustard, salt, and pepper in a small bowl until emulsified.
04 - Halve the cherry tomatoes, dice the cucumber, slice the avocado, and chop the fresh cilantro, parsley, and mint.
05 - Divide spinach or mixed greens between two bowls. Top with warm toasted quinoa, then arrange cherry tomatoes, cucumber, and sliced avocado on top.
06 - Drizzle each bowl with dressing and sprinkle with chopped herbs. Add toasted pumpkin seeds and chili flakes if desired. Serve immediately while quinoa is still slightly warm.
# Expert Advice:
01 -
- The toasted quinoa adds this incredible depth that regular boiled quinoa just cannot match
- Every spoonful hits different textures and flavors, so you never get bored halfway through
- It comes together in under 40 minutes but feels like something from a fancy café
02 -
- Letting the quinoa cool slightly before assembling prevents the avocado from getting too warm and mushy
- The dressing can be made ahead and stored in the fridge for up to three days
03 -
- Use a fork to fluff the quinoa instead of a spoon to keep the grains separate
- Toast extra quinoa at once and store it for quick meals throughout the week