Light and Healthy Spring Dinner Ideas - Far From The Farm

Light and Healthy Spring Dinner Ideas - Far From The Farm

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 4 servings Category: DINNER Cuisine: American Diet: Vegetarian

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups low-sodium vegetable or chicken broth
  • 1 tablespoon olive oil
  • 2 medium asparagus spears, trimmed and cut into 1-inch pieces
  • 8–10 radishes, thinly sliced
  • 1 cup fresh peas
  • 2 cups baby spinach or mixed spring greens
  • 1 medium cucumber, diced
  • 1 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 lemon, zested and juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper, to taste
  • 12 ounces cooked chicken breast, sliced thin (or tofu for a vegetarian option)
  • 2 tablespoons chopped fresh herbs (parsley, dill, or mint)
  • 2 tablespoons toasted almonds or chopped pecans (optional)
  • 4 ounces crumbled feta or goat cheese (optional)
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Instructions

  1. Rinse the quinoa under cold water in a fine-mesh sieve. Drain well.
  2. Trim the asparagus and slice into 1-inch pieces. Thinly slice radishes and red onion. Dice the cucumber and halve cherry tomatoes.
  3. If using chicken, slice cooked chicken breast thinly. If you prefer a warm protein, quickly sauté or grill the chicken right before serving.
  4. In a mixing bowl, whisk together the lemon juice, lemon zest, Dijon mustard, honey, 2 tablespoons olive oil, and a pinch of salt and pepper. Adjust the dressing to taste; it should be bright and tangy.
  5. Toss the cucumber, radishes, cherry tomatoes, red onion, and peas with half of the dressing for a light flavor.
  6. In a saucepan, bring 2 cups of low-sodium broth to a boil. Add 1 cup quinoa, reduce heat to low, cover, and simmer for about 12–15 minutes until the quinoa is tender and liquid is absorbed. Fluff with a fork and set aside.
  7. While the quinoa cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add asparagus and sauté for 4–6 minutes until bright green and tender-crisp.
  8. In a large serving bowl, combine warm quinoa, sautéed asparagus, dressed vegetables, and baby spinach. Add sliced chicken or tofu and toss gently.
  9. Taste and adjust seasoning with salt, pepper, and a bit more lemon, if desired. Sprinkle with fresh herbs before serving.
  10. Serve warm or at room temperature, with extra dressing on the side.

Notes

  1. This recipe is flexible; feel free to swap in seasonal vegetables and grains. For a vegetarian option, replace chicken with tofu.