Lemon Lavender Quinoa Bowls
These Lemon-Lavender Quinoa Bowls are a stunning balance of light, earthy, and floral flavors. With antioxidant-rich beets, fiber-packed chickpeas, and calming lavender, this bowl is designed to promote digestive health, hormone balance, and mental clarity—all while looking gorgeous on the plate.
Servings 4
Ingredients
For the Bowl:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 medium beet, roasted and diced
- 1 cup chickpeas cooked or canned, rinsed
- 1/2 cucumber, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup pomegranate seeds or chopped strawberries optional for sweetness
- 2 cups baby arugula or spring greens
- 1/4 cup toasted pumpkin seeds or sunflower seeds
For the Lemon-Lavender Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp dried culinary lavender, finely crushed
- 1 tsp honey or maple syrup
- Sea salt and cracked pepper to taste
Instructions
- Cook the quinoa: Bring quinoa and water/broth to a boil. Reduce to a simmer, cover, and cook for 15 minutes or until fluffy. Let cool slightly.
- Make the dressing: Whisk together olive oil, lemon juice, zest, crushed lavender, sweetener, salt, and pepper.
- Assemble the bowls: Divide quinoa among 4 bowls. Top with beets, chickpeas, cucumber, carrots, arugula, and optional fruit.
- Drizzle and garnish: Add dressing, sprinkle with toasted seeds, and serve!