Spring Quinoa Bowl

The Spring Quinoa Bowl has become a staple in my kitchen, especially when the seasons start to change and the fresh flavors of spring burst forth. I remember the first time I made this dish; it was a sunny afternoon when I wanted something light yet satisfying. I had come back from the farmer’s market, brimming with fresh produce. I wanted a meal that celebrated these vibrant ingredients, and that’s when I created the Spring Quinoa Bowl. This bowl is not just about food; it’s about nourishing your body and soul with every bite. The colors, textures, and flavors are a reminder that cooking can be an act of joy, especially when shared with loved ones. With each ingredient, you’re not just making a meal; you’re crafting a moment to savor.

Main Ingredients for Spring Quinoa Bowl

The ingredients that make up the Spring Quinoa Bowl are not only nutritious but also work harmoniously together. Each component brings its unique flavor and health benefits, creating a balanced dish that you can feel good about eating. The fresh arugula serves as a peppery base, while the quinoa provides a hearty, nutty flavor. The addition of crunchy radishes and creamy avocado gives the bowl both texture and richness, making it a complete meal.

• 1/4 cup olive oil – A healthy fat that adds flavor and richness to the dressing.
• 2 tablespoons fresh lemon juice – Brightens the dish and adds a zesty flavor.
• 2 tablespoons golden or white balsamic vinegar – Adds a sweet tanginess that complements the dish.
• 1 clove garlic, minced – Provides a savory depth to the dressing.
• 2 teaspoons honey – A natural sweetener that balances the acidity of the dressing.
• Pinch of salt and freshly ground black pepper – Enhances the flavors of the dish.
• 2 cups arugula – A peppery green that forms the base of the bowl.
• 1/2 cup cooked quinoa – A protein-rich grain that adds body and nutrition to the meal.
• 4 asparagus spears, cooked and cut into 1-inch pieces – Adds a crunchy texture and fresh flavor.
• 1/4 cup peas – Sweet and vibrant, they add color and nutrition.
• 2 radishes, sliced – Provide a crisp texture and peppery flavor.
• 1/2 avocado, sliced – Creamy and rich, it complements the other ingredients beautifully.
• 1 hard boiled egg, sliced – Adds protein and enhances the heartiness of the bowl.
• 2 tablespoons chopped Blue Diamond Whole Natural Almonds – Provides a crunchy element and healthy fats.
• Salt and black pepper to taste – For seasoning the final dish.

Instructions for Spring Quinoa Bowl

Making the Spring Quinoa Bowl is a breeze, and I promise you’ll enjoy every step of the process. Let’s walk through each part together to create this delightful dish. Just remember to savor the journey as much as the final product!

1. In a small bowl or jar, whisk together the olive oil, lemon juice, balsamic vinegar, garlic, honey, salt, and pepper. Set this aside as your dressing. You want it to be well combined, so whisk until it’s emulsified and smooth. The aroma of the garlic and lemon will start to fill the air, making your mouth water in anticipation.
2. Now, take your largest salad bowl and place the fresh arugula at the bottom. This will be the base of your Spring Quinoa Bowl. The color and texture of the arugula will create a beautiful foundation for the other ingredients. Make sure it’s evenly spread across the bottom.
3. Next, it’s time to layer on the rest of the ingredients! Start with the cooked quinoa. Just sprinkle it over the arugula—this nutty grain not only adds substance but also a lovely texture that contrasts with the greens.
4. Now, gently add the asparagus pieces, peas, radishes, and avocado slices on top. Each ingredient brings a different color and flavor, making your bowl visually appealing. Take a moment to admire how beautiful this looks!
5. Then, add the sliced hard boiled egg. This will add a nice protein punch, making your Spring Quinoa Bowl even more satisfying. You can cut the egg into quarters or slices, depending on your preference.
6. Finally, sprinkle the chopped almonds on top for that extra crunch. They not only enhance the flavor but also add a wonderful texture to your bowl. Just a handful will do, so don’t be shy about making it look appealing!
7. Drizzle your prepared dressing over the entire bowl. You may not use all of it, but that’s okay! Start with just enough to lightly coat everything, and then adjust according to your taste. It should bring all the flavors together beautifully.
8. Season with additional salt and black pepper to taste. This final touch will elevate your dish even more. Trust your taste buds here; you know what you like!
9. Serve immediately while everything is fresh and vibrant. You won’t want to wait—this is the kind of meal that’s best enjoyed right away. Each bite should be a burst of flavor, and I guarantee you’ll be reaching for more!
10. Note: If you have any leftover dressing, store it in a jar in the refrigerator for up to one week. This way, you can enjoy this lovely dressing with other salads or dishes throughout the week!

Recipe Variations about Spring Quinoa Bowl

The beauty of the Spring Quinoa Bowl lies in its flexibility. You can easily make it your own with a few thoughtful variations. Here are some tips to inspire your creativity!

• Seasonal Vegetables: Use whatever fresh vegetables are in season. Substitute asparagus with bell peppers in summer or kale in winter.
• Protein Options: Add grilled chicken, shrimp, or even tofu to turn this salad into a more filling meal.
• Spice It Up: If you enjoy a bit of heat, consider adding some red pepper flakes or a dash of hot sauce to your dressing.
• Nut Variations: Play around with different nuts! Try walnuts or pistachios for a unique twist.
• Whole Grain Swap: Instead of quinoa, use farro or brown rice for a different texture and flavor.
• Dressing Variations: Experiment with different dressings like a tahini-based sauce or a yogurt dressing for a creamy option.
• Herbs and Greens: Fresh herbs like basil or cilantro can elevate the dish’s freshness. Mix in some spinach or mixed greens for added nutrients.

Best Served With

The Spring Quinoa Bowl is a versatile dish that pairs wonderfully with a variety of meals. Here are some ideas on how to serve it best:

• For Lunch: This bowl makes for a light yet satisfying lunch option. It’s perfect for at-home lunches or packed for work.
• As a Side Dish: Serve it alongside grilled fish or chicken for a delightful dinner. The freshness of the salad complements main dishes beautifully.
• During Gatherings: Perfect for potlucks or outdoor picnics, the Spring Quinoa Bowl can easily feed a crowd and is sure to impress.
• Seasonal Celebrations: With its fresh ingredients, it’s a great dish for spring gatherings or holidays like Easter.
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge. The ingredients can last for a few days, but it’s best enjoyed fresh.
• Pairing with Beverages: Enjoy this dish with a chilled herbal tea or sparkling water to keep it light and refreshing.

FAQ

Conclusion

The Spring Quinoa Bowl is truly a celebration of fresh ingredients and vibrant flavors. It’s not just a meal; it’s a way to embrace the beauty of spring and nourish your body with wholesome ingredients. I encourage you to try making this dish at home—it’s an easy and satisfying recipe perfect for any occasion. Enjoy experimenting with the ingredients and relish the colorful, healthy bowl you create. Happy cooking!

Spring Quinoa Bowl

Craving something light yet satisfying? The Spring Quinoa Bowl is your answer! Packed with nutritious ingredients like quinoa, asparagus, and avocado, this vibrant bowl is perfect for a quick lunch or dinner. Enjoy a fresh, healthy meal that you'll want to make again and again!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons golden or white balsamic vinegar
• 1 clove garlic, minced
• 2 teaspoons honey
• Pinch salt and freshly ground black pepper to taste
• 2 cups arugula
• 1/2 cup cooked quinoa
• 4 spears asparagus, cooked and cut into 1-inch pieces
• 1/4 cup peas
• 2 radishes, sliced
• 1/2 avocado, sliced
• 1 hard boiled egg, sliced
• 2 tablespoons chopped Blue Diamond Whole Natural Almonds

Equipment

• Whisk
• Chef's Knife
• Large Pot

Method

 

1. In a small bowl or jar, whisk together the olive oil, lemon juice, balsamic vinegar, garlic, honey, salt, and pepper. Set aside.
2. Place the arugula in a salad bowl. Top the arugula with the quinoa, asparagus, peas, radishes, avocado, egg slices, and almonds. Drizzle with dressing and season with salt and pepper, to taste. Serve immediately.
3. Note: You probably won't use all of the dressing. Store leftover dressing in a jar in the refrigerator for up to one week.
4. I usually make this salad when I have leftover asparagus, quinoa, and hard boiled eggs so it doesn't take long to put together. You can cook everything the same day and it still won't take too long.
5. Make extra so you can eat it a few days in a row for lunch!

Notes

Try to store the components separately until serving for maximum freshness. Adjust the dressing to your taste, and don’t hesitate to add in seasonal veggies or proteins!

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.