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Lemon Lavender Quinoa Bowls

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses: , , , , ,
Difficulty: Beginner
Servings: 4
Best Season: Spring, Summer
Dietary: Flexitarian, Gluten Free, Vegetarian
Description

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.

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
  1. 1
    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.
  2. 2
    Make the dressing: Whisk together olive oil, lemon juice, zest, crushed lavender, sweetener, salt, and pepper.
  3. 3
    Assemble the bowls: Divide quinoa among 4 bowls. Top with beets, chickpeas, cucumber, carrots, arugula, and optional fruit.
  4. 4
    Drizzle and garnish: Add dressing, sprinkle with toasted seeds, and serve!
Read it online: https://orovalentio.com/recipe/lemon-lavender-quinoa-bowls/