Make-Ahead Spring Veggie Quinoa Breakfast Bowl
A nutritious and colorful breakfast bowl packed with quinoa, fresh spring vegetables, and a light lemon dressing. Perfect for meal prep and easy to customize!
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) vegetable broth
- (1 cup) cherry tomatoes, halved
- (1 cup) cucumber, diced
- (1 cup) bell pepper, diced
- (1 cup) spinach, chopped
- (1/4 cups) red onion, finely chopped
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) feta cheese, crumbled
- (1/4 cups) olive oil
- (2 tablespoons) lemon juice
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
Instructions
- 1
Rinse 1 cup quinoa under cold water to remove any bitterness.
- 2
In a medium saucepan, combine the rinsed quinoa and 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Add 2/4 teaspoon black pepper.
- 3
Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
- 4
In a large bowl, combine 1 cup cherry tomatoes, 1 cup cucumber, 1 cup bell pepper, 1 cup spinach, 1/4 cup red onion, and 1/4 cup parsley.
- 5
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper to make the dressing.
- 6
Add the cooled quinoa to the large bowl of vegetables and pour the dressing over the top. Toss gently to combine.
- 7
Divide the mixture into 4 bowls and top each with 1/4 cup crumbled feta cheese.
- 8
Cover and refrigerate for up to 4 days for a make-ahead breakfast option.
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