Spring Veggie Quinoa Bowl Recipe

Creating this vibrant quinoa dish felt like crafting a personal masterpiece—it’s not just nutritious, but genuinely satisfying. As the fragrant blend of sautéed veggies and fresh basil mingles with the zesty lemon dressing, each bite offers a delightful medley of textures and flavors that celebrate the essence of wholesome eating.

I love crafting bright and beautiful dishes that are as nutritious as they are delicious. Take my Spring Veggie Quinoa Bowl, for instance.

It’s a perfect example of what I’m talking about. You’ve got protein-rich quinoa and edamame, fresh asparagus, and sweet, juicy cherry tomatoes.

And then there’s a generous hit of lemon zest and a handful of fresh basil, which pretty much takes the whole thing to another level. Pretty much an energizing meal that bursts with flavor and color!

Spring Veggie Quinoa Bowl Recipe Ingredients

• Quinoa: Rich in protein and fiber, it’s a complete grain.
• Asparagus: High in vitamins A, C, and K; adds fresh crispness.
• Edamame: Excellent source of plant-based protein and vitamin K.
• Cherry Tomatoes: Provide sweetness and a boost of antioxidants.
• Zucchini: Low in calories; offers hydration and fiber.

Spring Veggie Quinoa Bowl Recipe Ingredient Quantities

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth or water
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup shelled edamame
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Optional: crumbled feta cheese for topping

How to Make this Spring Veggie Quinoa Bowl Recipe

1. In a medium saucepan, mix the quinoa and vegetable broth (or water). Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.

2. As the quinoa cooks, get the veggies ready. Trim and cut the asparagus into 1-inch pieces and take the time to really dice the zucchini into great shapes (¼-inch thick and no longer than 1½ inches). Halve the cherry tomatoes but not the grape ones—leave those intact. They’ll add a nice burst to the salad.

3. In a big frying pan, warm the olive oil over medium heat. Toss in the asparagus and zucchini, and stir-fry for around 4-5 minutes until they reach a tender-crisp state.

4. To the skillet, add the shelled edamame and continue to cook for another 2–3 minutes, stirring now and then.

5. When the vegetables are finished cooking, take the skillet off the heat and add the cherry tomatoes, stirring them into the mixture.

6. In a tiny bowl, mix together the juice and zest of a lemon.

7. Use a fork to fluff the cooked quinoa and move it to a sizable bowl meant for serving.

8. Integrate the sautéed vegetables with the quinoa and drizzle the lemon dressing on top of the combination.

9. Carefully mix the quinoa and vegetable mixture with the dressing. Ensure that everything is combined and evenly coated.

10. Chop the basil leaves and sprinkle over the top. Season with salt and pepper to taste. If desired, top with crumbled feta cheese before serving. Enjoy!

Spring Veggie Quinoa Bowl Recipe Equipment Needed

1. Medium saucepan
2. Lid for saucepan
3. Knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Large frying pan or skillet
8. Wooden spoon or spatula
9. Small bowl
10. Microplane or zester
11. Fork
12. Large serving bowl
13. Mixing spoon

FAQ

• Q: Can I use a different grain instead of quinoa?A: Yes, you can replace quinoa with couscous, bulgur, or farro. Ensure that you modify cooking durations based on the directions provided on the respective package.
• Q: How long does this recipe take to prepare and cook?A: It takes about 10 minutes to get everything ready, and cooking time is about 20 minutes, making this a speedy and nutritious dish.
• Q: Is it necessary to use vegetable broth, or can water be used?A: Vegetable broth can be used for flavor, but water can be used if you would prefer a more neutral taste.
• Q: Can I add protein to this dish?A: Most certainly! This quinoa bowl would be well complemented by grilled chicken, tofu, or chickpeas for some extra protein.
• Q: How can I make this recipe vegan?A: If you leave off the optional feta cheese topping, the recipe is already vegan.
• Q: How should leftovers be stored?A: Leftover food can be stored in a container with a tight seal in the fridge. Leftovers can be maintained this way for a maximum of 3 days. You can either heat them up before eating again or enjoy them straight from the fridge.
• Q: Can I prepare this dish in advance?A: Yes, the quinoa can be cooked, and the vegetables can be chopped ahead of time. Just put them together when you’re ready to serve to guarantee that the dish tastes fresh.

Spring Veggie Quinoa Bowl Recipe Substitutions and Variations

Couscous or farro: Use in place of quinoa for a texture contrast.
Asparagus: Use green beans or broccolini as substitutes.
Peas and snap peas are similar in appearance to edamame and can be used in much the same way in terms of flavor and texture. In terms of nutrition, though, these three green delights diverge quite a bit, especially in protein content. A half-cup of frozen edamame has 9 grams of protein, whereas the same serving of peas has only 4.5 grams, and snap peas have just 3 grams. While the flavor of either type of pea is mild, the basic sweet taste of peas works well in most applications that you would use edamame. If you need the added protein that edamame delivers, although you would not find as much in either type of pea, which in nutrition is more like sorghum than soy, one way to increase the protein content of a pea dish, for example, is by serving it with a sauce made from tahini.
Grape tomatoes or diced heirloom tomatoes can be used in place of cherry tomatoes.
Zucchini: Use yellow squash or cucumber to get a different taste.

Pro Tips

1. Toasting Quinoa Before cooking the quinoa, consider toasting it in a dry saucepan over medium heat for 3-4 minutes until it’s fragrant. This will enhance the nutty flavor of the quinoa and add depth to the dish.

2. Blanching Asparagus and Edamame For brighter green colors and snappier textures, blanch the asparagus and edamame in boiling water for 1-2 minutes before sautéing. This method will keep them vibrant and crisp.

3. Infused Olive Oil Enhance the flavor of the olive oil by infusing it with garlic or herbs. Heat the olive oil with a clove of smashed garlic or a few sprigs of thyme for a couple of minutes, then remove them before cooking the vegetables.

4. Chill Before Serving Although the salad can be served warm, letting it cool for about 30 minutes in the refrigerator before serving can allow the flavors to meld together more intensely.

5. Custom Garnishes Experiment with additional garnishes like toasted nuts (such as almonds or pine nuts) or seeds (like sunflower or pumpkin seeds) for added texture and flavor. These can complement the existing ingredients and enhance the dish’s nutritional profile.