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Spring Quinoa Veggie Bowl

A vibrant and healthy quinoa bowl filled with fresh spring vegetables, creamy avocado, and lemon tahini dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Lunch, Main Course
Cuisine: Healthy, Plant-Based
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Quinoa Base
  • 1 cup quinoa uncooked
  • 2 cups water or vegetable broth
  • 0.25 tsp salt
Vegetables
  • 1 cup asparagus trimmed and chopped
  • 0.5 cup carrots shredded
  • 0.5 cup radishes sliced
  • 0.5 cup cucumber sliced
  • 1 avocado sliced
  • 0.25 cup parsley or microgreens
Lemon Tahini Dressing
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp maple syrup
  • 2-3 tbsp warm water

Equipment

  • Saucepan
  • Mixing bowls
  • Skillet
  • Knife and cutting board

Method
 

  1. Rinse quinoa thoroughly under cold water.
  2. Cook quinoa with water and salt in a saucepan for about 15 minutes until liquid is absorbed.
  3. Fluff cooked quinoa with a fork and let it rest for 5 minutes.
  4. Sauté asparagus in a skillet with olive oil for 3–4 minutes until tender.
  5. Prepare vegetables by slicing radishes, shredding carrots, and cutting cucumber.
  6. Whisk together tahini, lemon juice, olive oil, maple syrup, and warm water to make dressing.
  7. Divide quinoa into bowls and arrange vegetables and avocado on top.
  8. Drizzle with lemon tahini dressing and garnish with herbs before serving.

Notes

Add roasted chickpeas or tofu for additional protein.