Spring Vegetable Quinoa Bowl – Fresh, Bright, and Satisfying

Spring produce has a way of making everyday meals feel new again. This quinoa bowl leans into that feeling with crisp greens, tender vegetables, and a lemony dressing that wakes everything up. It’s easy enough for a weeknight, yet colorful and polished enough to serve to friends.

You’ll get a hearty base, plenty of crunch, and a clean finish. Best of all, it comes together with simple ingredients you can find at any store.

Why This Recipe Works

This bowl balances texture and flavor so each bite tastes lively. Fluffy quinoa gives you protein and a nutty backbone, while spring vegetables like asparagus, peas, and radishes add sweetness and snap. A bright lemon-herb dressing ties everything together without feeling heavy.

The recipe is versatile, so you can swap in what you have or what’s in season. It’s a reliable blueprint for healthy, satisfying meals all spring long.

Ingredients

• Quinoa: 1 cup uncooked (rinsed)
• Water or broth: 2 cups (vegetable broth adds more flavor)
• Asparagus: 1 bunch, woody ends trimmed, cut into 1-inch pieces
• Fresh or frozen peas: 1 cup
• Radishes: 5–6, thinly sliced
• Baby spinach or arugula: 2 cups, loosely packed
• English cucumber: 1/2, diced
• Avocado: 1, diced (optional but creamy and delicious)
• Fresh herbs: 1/2 cup mixed finely chopped (parsley, dill, chives, mint)
• Toasted nuts or seeds: 1/3 cup (almonds, pistachios, or pumpkin seeds)
• Crumbled feta or goat cheese: 1/3 cup (optional)

Lemon-Herb Dressing:

• 1 large lemon, zested and juiced (about 3 tablespoons juice)
• 1 small clove garlic, finely grated or minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey or maple syrup
• 1/3 cup extra-virgin olive oil
• 1/4 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste

Instructions

1. Cook the quinoa: Rinse quinoa under cold water. Combine quinoa and water or broth in a pot, bring to a boil, reduce to a gentle simmer, cover, and cook for 15 minutes.

   Turn off heat and let steam, covered, for 5 minutes. Fluff with a fork and spread on a tray to cool slightly.

2. Blanch the asparagus: Bring a pot of salted water to a boil. Add asparagus and cook 2–3 minutes until crisp-tender and bright green.

   Use a slotted spoon to transfer to an ice bath, then drain well.
3. Blanch the peas: In the same hot water, cook peas 1 minute (30 seconds if very small). Shock in ice water and drain thoroughly.
4. Make the dressing: In a small bowl, whisk lemon zest, lemon juice, garlic, Dijon, and honey. Slowly whisk in olive oil until emulsified.

   Season with salt and pepper.

5. Prep the fresh add-ins: Slice radishes, dice cucumber, and chop herbs. If using avocado, dice just before assembling to prevent browning.
6. Season the quinoa base: In a large bowl, toss warm quinoa with half the dressing and a pinch of salt. Let it sit 5 minutes so it absorbs the flavors.
7. Assemble: Add asparagus, peas, radishes, cucumber, spinach or arugula, and herbs to the quinoa.

   Toss gently with most of the remaining dressing. Fold in nuts or seeds, and cheese if using. Taste and adjust salt, pepper, and lemon.

8. Finish and serve: Add avocado and a final drizzle of dressing.

   Top with extra herbs or nuts for crunch. Serve slightly warm or at room temperature.

Storage Instructions

• Fridge: Store the dressed quinoa and vegetables in an airtight container for up to 3 days. Add avocado and delicate greens just before serving for best texture.
• Make-ahead tips: Cook quinoa and blanch vegetables up to 2 days in advance.

  Keep the dressing in a jar in the fridge and shake before using.

• Reviving leftovers: Squeeze in fresh lemon juice and add a splash of olive oil. A pinch of salt wakes up the flavors.
• Freezing: Not recommended. The greens and vegetables lose texture once thawed.

Benefits of This Recipe

• Balanced nutrition: Quinoa offers complete protein and fiber, while the vegetables provide vitamins, minerals, and antioxidants.
• Light but filling: The mix of grains, greens, and healthy fats keeps you satisfied without feeling heavy.
• Flexible and seasonal: Use what’s fresh or on hand.

  The base and dressing adapt easily.

• Meal-prep friendly: Components can be prepped ahead and assembled quickly.
• Great for all diets: Make it vegan by skipping cheese and using maple syrup. It’s naturally gluten-free.

What Not to Do

• Don’t skip rinsing quinoa: It removes bitterness from the natural coating (saponins).
• Don’t overcook the vegetables: Mushy asparagus and peas lose their springy bite and color.
• Don’t overdress at the start: Add dressing in stages to avoid sogginess and to balance flavors.
• Don’t add avocado too early: It browns and breaks down. Fold it in right before serving.
• Don’t forget salt: Season the cooking water for vegetables and taste as you go.

  Salt sharpens the fresh flavors.

Alternatives

• Different grains: Try farro, bulgur, brown rice, or couscous. Adjust cooking times accordingly.
• More spring vegetables: Add sugar snap peas, fava beans, baby carrots, or thinly sliced fennel.
• Protein boosts: Add grilled chicken, poached salmon, seared tofu, chickpeas, or a soft-boiled egg.
• Dairy-free finish: Skip cheese and use toasted nuts, seeds, or nutritional yeast for savory depth.
• Alternate dressing: Swap lemon for a light balsamic vinaigrette or a yogurt-dill dressing for creaminess.
• Herb switch-ups: Use basil and tarragon for a sweeter, anise-kissed profile; cilantro and mint for a brighter, cooler vibe.
• Crunch upgrades: Add roasted chickpeas, crispy shallots, or everything bagel seasoning.

FAQ

Can I use frozen vegetables?

Yes. Frozen peas work perfectly, and you can use frozen asparagus in a pinch.

Blanch briefly so they stay bright and avoid overcooking.

How do I keep the quinoa from getting soggy?

Use the correct ratio of liquid to quinoa, let it steam off the heat, and fluff. Spreading it on a tray to cool prevents trapped steam from softening the grains.

Is there a way to add more protein without meat?

Absolutely. Add roasted chickpeas, edamame, tofu, or tempeh.

A soft-boiled egg is another simple, high-protein option.

What if I don’t like radishes?

Swap in thinly sliced celery, bell pepper, or shaved fennel for crunch. The bowl should feel crisp, so keep that texture in mind with your replacement.

Can I serve this warm?

Yes. It’s great slightly warm or at room temperature.

Just avoid wilting the greens by folding them in at the end.

How do I make it vegan?

Use maple syrup instead of honey, skip the cheese, and stick with nuts or seeds for richness. The bowl stays flavorful and satisfying.

What kind of broth is best for cooking quinoa?

Vegetable broth adds depth without overpowering the fresh flavors. Choose a low-sodium broth so you can control the seasoning.

Wrapping Up

This Spring Vegetable Quinoa Bowl delivers bright flavors, a mix of textures, and a fresh, clean finish.

It’s simple to make, easy to customize, and sturdy enough for meal prep. Keep the dressing zippy, the vegetables crisp, and the quinoa fluffy, and you’ll have a bowl that tastes like sunshine on a plate. Enjoy it as a light dinner, a packable lunch, or a colorful side that steals the show.