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Quick healthy lunch recipes — golden turmeric quinoa bowl topped with roasted chickpeas, carrots, broccoli, and red peppers, drizzled with yogurt dressing in a bright modern kitchen.

Veggie Quinoa Bowl with Turmeric Dressing

This plant-powered quinoa bowl is my quick pick-me-up for busy days versatile and energizing with turmeric's anti-inflammatory perks from curcumin. Grains absorb flavors well, making substitutions easy.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Course Lunch
Cuisine Healthy American
Servings 4
Calories 320 kcal

Ingredients
  

  • 2 cups cooked quinoa
  • 2 cups chopped mixed veggies (carrots, broccoli, bell peppers, cabbage)
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1/2 cup plain Greek yogurt or tahini
  • 1 teaspoon ground turmeric
  • 1 tablespoon lemon juice
  • 1 teaspoon honey or Vermont maple syrup
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions
 

  • Warm quinoa if needed (microwave 2-3 minutes).
  • Whisk yogurt, turmeric, lemon, honey, oil, salt, and pepper the turmeric blooms in fat for better absorption.
  • Mix veggies, chickpeas, and quinoa in a bowl.
  • Drizzle dressing and toss evenly.
  • Serve now or chill for later transports easily.