Delectable Australian Veggie-Loaded Lunch Bowl: A Symphony of Textures and Flavors

Allergens

Tree nuts (almonds)

Ingredients

• 1. 1 cup quinoa, uncooked 2. 2 cups water or vegetable broth 3. 1 avocado, ripe 4. 1 large tomato 5. 1 cucumber 6. 1 cup cherry tomatoes 7. 1 cup baby spinach leaves 8. 1/2 cup feta cheese (vegan alternative: vegan feta or nutritional yeast) 9. 1/4 cup roasted almonds, unsalted 10. 2 tbsp olive oil 11. 1 tbsp lemon juice 12. Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let stand covered for 5 minutes. Then, fluff with a fork.
2. While the quinoa is cooking, dice the tomato, cucumber, and avocado. Slice the cherry tomatoes in half. If using feta cheese, crumble it into small pieces if using vegan feta or nutritional yeast, measure out 1/2 cup.
3. In a large mixing bowl, combine the cooked quinoa with the diced tomato, cucumber, and avocado. Add lemon juice, olive oil, salt, and pepper to taste. Gently mix until all ingredients are well combined.
4. To assemble the dish, divide the quinoa mixture evenly into two bowls. Top each bowl with cherry tomatoes, baby spinach leaves, crumbled feta or vegan cheese alternative, and roasted almonds.

Chef’s Insight

This Veggie-Loaded Lunch Bowl is not only delicious but also packed with nutrients. Quinoa is a complete protein, while spinach offers essential vitamins and minerals. Enjoy this satisfying meal knowing you're nourishing your body with wholesome ingredients.

Notes

This recipe was created for CookJunkie.com and optimized for online readers.