Spring Green Bowl (Print Version)

Vibrant bowl featuring seasonal vegetables, wholesome grains, and bright lemon dressing for a light, satisfying meal.

# What You'll Need:

→ 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

# Cooking Steps:

01 - Rinse the 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 the 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 the 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 Advice:

01 -
  • It comes together in under an hour, which means weeknight dinners don't have to feel rushed or complicated.
  • The bright, lemony flavor feels light but somehow still satisfying enough for lunch or dinner.
  • You can swap almost everything around—different grains, seasonal vegetables, whatever protein you're craving that day.
02 -
  • Blanching the vegetables in ice water is non-negotiable—it stops the cooking and keeps them crisp rather than turning them into mushy disappointment.
  • Don't skip the salt in the grain cooking water; it's the difference between bland grains and ones that taste like they actually belong in this bowl.
  • Make the dressing at least ten minutes before serving if you can, which gives it time to meld and taste more intentional.
03 -
  • Toast your own seeds in a dry skillet for two minutes if you have time—homemade is crisper and tastes infinitely better than most store-bought versions.
  • Make extra dressing because you'll find yourself drizzling it on everything else you eat for days afterward.
  • If you want to add protein, grilled chicken, crispy tofu, or a can of chickpeas scattered on top turns this into an even more complete meal.
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