Looking for a nutritious and satisfying meal that’s both delicious and simple to prepare? This Avocado and Tomato Quinoa Bowl has become my go-to recipe for busy weekdays. It combines protein-rich quinoa with creamy avocado and juicy tomatoes, creating a perfect balance of flavors and textures that will keep you energized throughout the day.
Ingredients
- 1 cup quinoa, rinsed
- 2 ripe avocados, diced
- 2 cups cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons extra virgin olive oil
- 1 lime, juiced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup crumbled feta cheese
Instructions
- Combine quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the quinoa is fluffy and the water is absorbed.
- While the quinoa cooks, prepare your vegetables. Dice the avocados just before serving to prevent browning.
- In a large bowl, combine the cooked quinoa, halved tomatoes, and diced red onion.
- Whisk together olive oil, lime juice, salt, and pepper in a small bowl to create the dressing.
- Pour the dressing over the quinoa mixture and gently toss to combine.
- Add the diced avocado and fresh cilantro, folding them in carefully to maintain the avocado’s shape.
- Top with crumbled feta if desired, and serve immediately.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 portions
Recipe Notes
For best results, keep these helpful tips in mind:
- Rinse the quinoa thoroughly before cooking to remove any bitter taste.
- Let the quinoa cool for about 10 minutes before adding other ingredients to prevent the avocado from becoming mushy.
- To make this bowl ahead of time, prepare everything except the avocado and store separately. Add the avocado just before serving.
- For a protein boost, add black beans or grilled chicken.
- Store leftovers in an airtight container for up to 2 days, though the avocado may brown slightly.
- Make it vegan by skipping the feta cheese or using a plant-based alternative.
This Avocado and Tomato Quinoa Bowl is incredibly versatile – feel free to adjust the seasonings to your taste or add extra vegetables like cucumber or roasted corn for more variety. It’s perfect for meal prep and makes an excellent light dinner or packable lunch option.
Avocado and Tomato Quinoa Bowl
Ingredients
- 1 cup quinoa rinsed
- 2 ripe avocados diced
- 2 cups cherry tomatoes halved
- 1/2 red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 2 tablespoons extra virgin olive oil
- 1 lime juiced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup crumbled feta cheese
Instructions
- Combine quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the quinoa is fluffy and the water is absorbed.
- While the quinoa cooks, prepare your vegetables. Dice the avocados just before serving to prevent browning.
- In a large bowl, combine the cooked quinoa, halved tomatoes, and diced red onion.
- Whisk together olive oil, lime juice, salt, and pepper in a small bowl to create the dressing.
- Pour the dressing over the quinoa mixture and gently toss to combine.
- Add the diced avocado and fresh cilantro, folding them in carefully to maintain the avocado's shape.
- Top with crumbled feta if desired, and serve immediately.