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Spring Quinoa Bowl

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!
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Prep Time 15 minutes
Total Time 15 minutes
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!