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In recent years, quinoa has surged in popularity, earning its rightful place as a staple in health-conscious diets around the globe. This ancient grain, often celebrated for its versatility and impressive nutritional profile, has gained the reputation of a superfood. Quinoa is not only gluten-free but also a complete protein, which means it contains all nine essential amino acids that our bodies cannot produce on their own. This makes it an ideal choice for vegetarians, vegans, and anyone looking to boost their protein intake without relying on animal products.

Cold Quinoa Rainbow Bowl

Discover the Vibrant Chill Cold Quinoa Rainbow Bowl, a nutritious and visually stunning dish that combines the goodness of quinoa with a colorful array of fresh vegetables. Packed with protein, fiber, and essential vitamins, this gluten-free meal is perfect for health enthusiasts, meal prep, or warm-weather dining. Easy to customize, it encourages healthy eating while providing a delightful burst of flavors. Enjoy making and sharing a vibrant culinary experience!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup bell peppers (mix of red, yellow, and orange), diced

1 cup shredded purple cabbage

1 cup corn (fresh, canned, or frozen and thawed)

½ cup avocado, diced

¼ cup red onion, finely chopped

½ cup fresh parsley, chopped

Juice of 2 limes

2 tablespoons olive oil

Salt and pepper to taste

Optional toppings: crumbled feta cheese, sliced jalapeños, or sunflower seeds

Instructions
 

Cook the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork and let it cool.

    Prepare the Vegetables: While the quinoa cools, prepare your vegetables. Dice the cucumbers, bell peppers, and avocado. Halve the cherry tomatoes, and finely chop the red onion and parsley.

      Combine Ingredients: In a large bowl, add the cooled quinoa, cherry tomatoes, cucumber, bell peppers, purple cabbage, corn, avocado, and red onion. Toss everything together gently to combine.

        Dress the Bowl: In a small bowl, whisk together lime juice, olive oil, salt, and pepper to create a dressing. Pour this dressing over the quinoa and vegetable mix. Toss again to ensure everything is well-coated with the dressing.

          Garnish and Serve: Top the rainbow bowl with chopped parsley and any optional toppings of your choice, such as crumbled feta, sliced jalapeños, or sunflower seeds for added crunch.

            Chill and Enjoy: For the best flavor, let the bowl chill in the refrigerator for about 30 minutes before serving. This allows the flavors to meld beautifully.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings