Description
Bright and refreshing, this Spring Quinoa Bowl features peppery arugula, fluffy quinoa, crisp asparagus, and creamy avocado, all tossed in a zesty lemon dressing. Perfect for a light yet satisfying meal! SEO-friendly, healthy salad, fresh spring flavors.
Ingredients
Scale
- For the Lemon Dressing:
- 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 of salt and freshly ground black pepper
- For the Quinoa Bowl:
- 2 cups arugula
- 1/2 cup cooked quinoa
- 4 asparagus spears, 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
- Salt and black pepper to taste
Instructions
- Prepare the lemon dressing by whisking together olive oil, lemon juice, balsamic vinegar, minced garlic, honey, salt, and pepper.
- In a large bowl, combine arugula and cooked quinoa.
- Add the chopped asparagus, peas, sliced radishes, and avocado to the bowl.
- Pour the lemon dressing over the mixture and toss gently to coat.
- Top with sliced hard‑boiled egg and chopped almonds.
- Season with additional salt and pepper to taste.
- Serve immediately and enjoy the fresh flavors of spring!
Notes
Tip: For a vegan version, omit the egg and add toasted chickpeas. Substitute quinoa with farro for a nuttier texture. Store the dressing separately for up to 3 days in the refrigerator. This bowl keeps well for lunch prep; just keep the avocado sliced and add fresh lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: B
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 350
- Sugar: 6
- Sodium: 250
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 7
- Protein: 12
- Cholesterol: 185
Keywords: quinoa, salad, healthy, spring, gluten-free