Description
A vibrant spring dinner bowl full of fresh vegetables, quinoa, and a bright lemon dressing, perfect for weeknight meals.
Ingredients
Scale
- 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)
Instructions
- Rinse the quinoa under cold water in a fine-mesh sieve. Drain well.
- Trim the asparagus and slice into 1-inch pieces. Thinly slice radishes and red onion. Dice the cucumber and halve cherry tomatoes.
- If using chicken, slice cooked chicken breast thinly. If you prefer a warm protein, quickly sauté or grill the chicken right before serving.
- 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.
- Toss the cucumber, radishes, cherry tomatoes, red onion, and peas with half of the dressing for a light flavor.
- 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.
- 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.
- In a large serving bowl, combine warm quinoa, sautéed asparagus, dressed vegetables, and baby spinach. Add sliced chicken or tofu and toss gently.
- Taste and adjust seasoning with salt, pepper, and a bit more lemon, if desired. Sprinkle with fresh herbs before serving.
- Serve warm or at room temperature, with extra dressing on the side.
Notes
This recipe is flexible; feel free to swap in seasonal vegetables and grains. For a vegetarian option, replace chicken with tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spring dinner, healthy recipe, quinoa bowl, vegetable bowl, quick meal