Spring Green Bowl (Printable format)

Fresh spring vegetables and grains topped with zesty lemon dressing for a light, nourishing meal.

# List of ingredients:

→ Grains

01 - 1 cup quinoa, brown rice, or farro
02 - 2 cups water
03 - ½ teaspoon salt

→ Spring Vegetables

04 - 1 cup fresh or frozen green peas
05 - 1 cup asparagus, trimmed and cut into 2-inch pieces
06 - 1 cup green beans, trimmed and cut into 2-inch pieces
07 - 2 cups baby spinach leaves

→ Lemon Dressing

08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon lemon zest
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon maple syrup or honey
13 - 1 small garlic clove, minced
14 - Salt and freshly ground black pepper to taste

→ Optional Toppings

15 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
16 - ¼ cup crumbled feta cheese, omit for vegan
17 - Fresh herbs such as mint, parsley, or dill, chopped

# How to make it:

01 - Rinse grains under cold water. In a medium saucepan, bring water and salt to a boil. Add grains, reduce heat to low, cover, and simmer until tender, approximately 15 minutes for quinoa, 35 minutes for brown rice, or as package directs. Fluff with a fork and set aside.
02 - Bring a large pot of salted water to a boil. Blanch peas, asparagus, and green beans separately for 2 to 3 minutes each until just tender and bright green. Immediately transfer to a bowl of ice water to stop cooking, then drain well.
03 - Heat a large skillet over medium heat. Add spinach and cook for 1 to 2 minutes until just wilted. Remove from heat.
04 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, mustard, maple syrup or honey, minced garlic, salt, and pepper until emulsified.
05 - Divide cooked grains among four bowls. Top each with blanched peas, asparagus, green beans, and sautéed spinach. Drizzle with lemon dressing.
06 - Sprinkle with toasted seeds, crumbled feta if using, and fresh herbs. Serve immediately.

# Expert Suggestions:

01 -
  • It uses simple pantry grains and whatever green vegetables you have on hand, so you can make it without a special trip to the store.
  • The lemon dressing is bright and tangy enough to make even leftover quinoa taste exciting.
  • Everything comes together in under 40 minutes, and you can prep components ahead if life gets busy.
  • It feels light and nourishing without being boring or leaving you hungry an hour later.
02 -
  • Don't skip the ice bath after blanching or your vegetables will keep cooking and turn drab and mushy.
  • Always taste your dressing before you pour it over the bowl because lemon juice varies in tartness and you might need more sweetness or salt.
  • If you're making this ahead, store the dressing and toppings separately so the grains don't get soggy.
03 -
  • Toast your seeds in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan often, until they smell nutty and turn golden.
  • Make a double batch of the lemon dressing and keep it in a jar in the fridge for up to a week to drizzle over salads, roasted vegetables, or grain bowls.
  • If your grains are cold from the fridge, warm them gently in the microwave or a skillet before assembling so the bowl doesn't feel heavy and cold.
Return