About this recipe

Nourishing, vibrant bowls built on fluffy quinoa and loaded with crisp vegetables, hearty chickpeas, creamy avocado, and a bright lemon-herb dressing. Ready in under 40 minutes, these bowls are endlessly customizable, naturally gluten-free, and satisfying enough for a full weeknight dinner without weighing you down.

Instructions

1. 1

   Rinse the quinoa thoroughly in a sieve under ^[cold running water] for about 30 seconds. Combine the rinsed quinoa, 2 cups water, and ½ tsp fine sea salt in a saucepan. Bring to a boil over ^[medium-high heat], then reduce heat to ^[low], cover, and simmer for 15 minutes until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes. Fluff with a dipping fork and spread on a plate to cool slightly.

2. 2

   While the quinoa cooks, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, red wine vinegar, minced garlic, fine sea salt, and freshly ground black pepper in a mixing bowl until fully emulsified. Taste and adjust seasoning — add more lemon juice for brightness or a pinch of fine sea salt as needed. Set aside.

3. 3

   If using sliced almonds, toast them in a skillet over ^[medium heat] for 2–3 minutes, stirring frequently, until golden and fragrant. Remove from heat immediately. Prep all remaining toppings: dice the cucumber and red bell pepper, halve the cherry tomatoes, slice the avocado, and chop the Italian flat-leaf parsley.

4. 4

   Divide the warm (or room-temperature) quinoa evenly among four bowls. Arrange the chickpeas, cucumber, red bell pepper, cherry tomatoes, and avocado slices over the quinoa. Drizzle generously with the lemon herb dressing. Top with chopped Italian flat-leaf parsley, crumbled feta cheese (if using), and toasted almonds. Serve immediately, with extra dressing on the side.