Two Peas & Their Pod · by Maria Lichty★ 5.0 (3)
Summer Quinoa Bowl
NUTRITION · PER SERVING15M COOK
CAL 24%·PRO 22%
CARBS 58G49% OF CAL
15G FIBER23G OTHER20G TOTAL SUGAR
FAT 26G49% OF CAL
4G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh summer grain bowl built on quinoa with arugula, peach, corn, tomato, cucumber, avocado, and basil. Light and colorful, perfect for warm-weather lunches.
maingrain bowldairy freegluten freeveganvegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 2 cups arugula or other salad greens
- 1/2 cup cooked quinoa
- 1 peach (sliced)
- 1/3 cup fresh sweet corn kernels (no need to cook the corn)
- 3 small tomatoes (I like to use red, yellow, and orange tomatoes)
- 1/3 cup sliced cucumbers
- 1/2 avocado (sliced)
- Salt and black pepper (to taste)
- Basil Vinaigrette (for serving)
At a glance
PER SERVING · TIME 15M
CAL 24%·PRO 22%
CARBS 58G49% OF CAL
15G FIBER23G OTHER20G TOTAL SUGAR
FAT 26G49% OF CAL
4G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 825mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1391mg
- Calcium
- 116mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 825MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.