Irresistible 30-Minute Lemon Herb Quinoa Bowl (Gluten-Free & Dairy-Free)
Eating gluten-free and dairy-free doesn’t mean sacrificing flavor, satisfaction, or creativity in the kitchen. This Lemon Herb Quinoa Bowl is a perfect example of how wholesome, clean ingredients can come together to create something truly crave-worthy.
Table of Contents
Quinoa serves as a hearty base—naturally gluten-free and loaded with protein—while fresh herbs like parsley and mint add a pop of color and vibrant aroma. Juicy cherry tomatoes, crisp cucumber, and tender chickpeas bring both texture and nutrition to every bite. The tangy lemon dressing ties it all together in a way that feels refreshing, energizing, and perfectly balanced.
Whether you’re following a strict gluten-free/dairy-free diet due to sensitivities, or simply trying to eat more whole foods, this bowl delivers on all fronts: it’s quick to prepare, loaded with plant-based protein, and customizable to your cravings. It’s great for make-ahead lunches, post-workout refueling, or a light but nourishing dinner.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 can chickpeas (15 oz), drained and rinsed
- Juice of 2 lemons
- 3 tbsp olive oil
- 1 garlic clove, minced
- Salt & pepper to taste
Instructions
- Cook the quinoa: In a pot, combine quinoa and water (or broth). Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool slightly.
- Prepare the dressing: Whisk together lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl.
- Mix the salad: In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, chickpeas, parsley, and mint.
- Toss & serve: Pour the dressing over the salad, toss well, and serve chilled or at room temperature.
Variations
- Add avocado slices for creaminess.
- Substitute chickpeas with grilled chicken or tofu.
- Mix in roasted sweet potatoes or carrots for extra depth.
Storage & Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Best enjoyed cold or at room temperature—no reheating needed!
Optional Serving Ideas
- Top with a scoop of hummus or guacamole.
- Serve over leafy greens for a hearty salad.
- Add a sprinkle of nutritional yeast for a cheesy flavor boost (still dairy-free!).
Nutrition Info (Per Serving)
- Calories: 360
- Protein: 12g
- Fat: 14g
- Carbs: 48g
- Fiber: 9g
- Sugar: 4g
FAQ
Q: Is quinoa gluten-free?
A: Yes! Quinoa is a naturally gluten-free seed packed with protein and fiber.
Q: Can I meal prep this for the week?
A: Absolutely. It stays fresh for days and the flavors deepen over time.
Q: What if I don’t like mint?
A: Skip it or swap it for fresh basil or cilantro.
Q: Can I add a dressing with yogurt?
A: Only if you’re not avoiding dairy—otherwise stick to oil-based or tahini dressings.
Q: Is this dish kid-friendly?
A: Yes! Kids often love the colorful mix and light citrusy taste.
Conclusion
Healthy eating can be simple, satisfying, and absolutely delicious—this Lemon Herb Quinoa Bowl is living proof. Not only is it free from gluten and dairy, but it’s bursting with bold, natural flavors and wholesome ingredients that leave you feeling energized and nourished.
With its ease of preparation and versatility, this dish easily earns a place in your weekly meal rotation. Whether you’re serving it as a light lunch, a refreshing side, or a main topped with your favorite protein, it’s sure to become a go-to recipe you return to again and again.
And best of all? No fancy ingredients or complicated steps—just real food that loves you back.
So go ahead, grab those fresh herbs, squeeze those lemons, and dig in. Your taste buds (and your gut) will thank you.
About Chef David Cooper
Chef David Cooper crafts easy, vibrant recipes that bring joy and flavor to allergen-friendly cooking. He believes that dietary restrictions shouldn’t limit deliciousness and creativity in the kitchen.
🌿 Lemon Herb Quinoa Bowl (Gluten-Free, Dairy-Free)
Description
This vibrant Lemon Herb Quinoa Bowl is gluten-free, dairy-free, and ready in just 30 minutes! It's packed with fresh herbs, protein-rich quinoa, and a zesty lemon dressing. Perfect for meal prep, healthy lunches, or light dinners—simple, clean, and irresistibly delicious.
Ingredients
Quinoa Bowl
Instructions
Cook Quinoa: Combine rinsed quinoa and water or broth in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
Make Dressing: In a bowl, whisk lemon juice, olive oil, minced garlic, salt, and pepper.
Assemble Salad: In a large bowl, combine quinoa, chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint.
Toss & Serve: Drizzle with dressing, toss to coat, and serve chilled or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 360kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 48g16%
- Dietary Fiber 9g36%
- Sugars 4g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, let the quinoa cool slightly before mixing with the fresh ingredients—this helps preserve the crispness of the veggies and the brightness of the herbs. You can also prepare the quinoa a day ahead and store it in the fridge for easy meal prep. Feel free to adjust lemon and garlic levels to match your flavor preferences.
