A colorful and nutritious gluten-free lunch bowl loaded with quinoa and fresh veggies, perfect for kids!
Ingredients: 1 cup quinoa. 2 cups water. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup bell peppers, chopped. 1/4 cup carrots, grated. 1/4 cup corn kernels. 1/4 cup fresh spinach leaves. 1/4 cup gluten-free ranch dressing. Salt and pepper to taste.
Instructions: Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa and water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, bell peppers, carrots, corn, and spinach. Drizzle gluten-free ranch dressing over the ingredients and toss to combine. Add salt and pepper to taste. Serve immediately or refrigerate for a tasty and nutritious gluten-free lunch.
Prep Time: 15 minutes
Cook Time: 20 minutes
canacintra