Cookwith

Name: Quinoa & Veggie Power Bowl (Vegetarian & Meat-Friendly)
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1/2 cup uncooked quinoa; 1 cup vegetable broth; 1 small zucchini, diced; 1 red bell pepper, diced; 1/2 cup cherry tomatoes, halved; 1/2 cup canned chickpeas, rinsed and drained; 1/2 cup cooked, diced chicken breast (optional, for meat-friendly portion); 1/2 cup feta cheese, crumbled; 2 tbsp olive oil; 1 clove garlic, minced; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; Salt and black pepper, to taste; 1 tbsp lemon juice; 2 tbsp fresh parsley, chopped

Quinoa & Veggie Power Bowl (Vegetarian & Meat-Friendly)

FragrantPeach7886

This Quinoa & Veggie Power Bowl is designed for a family dinner that brings both vegetarians and meat-eaters to the same table. With a hearty base of protein-rich quinoa, vibrant vegetables, and creamy feta, it’s satisfying and nourishing. The option to add diced chicken breast lets you tailor each bowl, so everyone gets what they love. The smoky paprika and fresh lemon juice bring a bright, flavorful finish, while the blend of textures—from tender veggies to the pop of chickpeas—makes every bite interesting. It’s quick to prepare, beautiful to serve, and easily customizable for big family nights.

Ingredients

Instructions

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
While quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Add zucchini and bell pepper to the skillet. Season with smoked paprika, oregano, salt, and pepper. Cook, stirring occasionally, until vegetables are just tender, about 5-7 minutes.
Stir in the cherry tomatoes and chickpeas, cooking for another 2 minutes until tomatoes begin to soften.
If using chicken, heat the remaining 1 tablespoon olive oil in a small pan over medium heat. Add diced chicken breast and cook until golden and cooked through, about 5 minutes. Season with salt and pepper.
To assemble, divide quinoa between two bowls. Top with sautéed vegetables and chickpeas. Add chicken to one bowl for a meat-friendly option.
Sprinkle both bowls with crumbled feta and fresh parsley. Drizzle with lemon juice.
Serve warm, with extra lemon wedges on the side if desired.