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Easy Quinoa Veggie Bowl

Easy Quinoa Veggie Bowl
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Avocado, Quinoa


  • 1 avocado (cut into slices)
  • 1 dash black pepper
  • 2 medium carrot
  • 2 cups chickpeas
  • 1 cup fresh parsley
  • 2½ oz kale
  • ½ lemon
  • ½ large orange (peeled)
  • ⅔ cup quinoa
  • ½ tsp salt
  • 2 medium spring onion (sliced)


  1. Cook the quinoa in a medium-sized pot following the instructions on the package. Once it has absorbed all of the water, fluff with a fork and set aside.
  2. Meanwhile, prepare the rest of the ingredients for your quinoa veggie bowl. Start by marinating your chopped kale leaves in a bowl with half of the lemon juice, salt and pepper. Massage with your hands for a minute.
  3. Now, spiralize or slice your carrots, then wash and chop all of the other components. Once your quinoa is cooked, you can assemble your veggie bowls!
  4. Using the massaged kale leaves as a bed of greens, you can now add the chickpeas, spiralized carrot, parsley and cooked quinoa.
  5. Top with lemon juice, salt and pepper. Add any other plant-based condiments you wish!
  6. Sprinkle with crushed walnuts and decorate with sliced avocado and orange.
  7. Any leftovers can be stored in an airtight container in the fridge for 3-4 days (dressings should be stored separately).

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