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Spring Quinoa Bowl
4.5 from 6 votes

Spring Quinoa Bowl

This simple and healthy quinoa bowl is the perfect meal for spring!

Prep Time
15 mins
Total Time
15 mins
Course: Main Course, Salad
Cuisine: Vegetarian, gluten-free

Ingredients

For the Lemon Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice fresh
  • 2 tablespoons balsamic vinegar golden or white variety
  • 1 clove garlic minced
  • 2 teaspoons honey
  • Pinch black pepper to taste, freshly ground black pepper
  • Pinch salt to taste, freshly ground black pepper
For the Quinoa Bowl:
  • 2 cups arugula
  • 1/2 cup quinoa cooked
  • 4 asparagus cooked and cut into 1-inch pieces, spears
  • 1/4 cup pea
  • 2 radish sliced
  • 1/2 avocado sliced
  • 1 egg sliced, hard boiled
  • 2 tablespoons almonds Blue Diamond Whole Natural; chopped
  • black pepper to taste
  • salt to taste

Instructions

    Cup of Yum
  1. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, garlic, honey, salt, and pepper. Set aside.
  2. Place the arugula in a salad bowl. Top the arugula with the quinoa, asparagus, peas, radishes, avocado, egg slices, and almonds. Drizzle with dressing and season with salt and pepper, to taste. Serve immediately.
  3. Note-you probably won't use all of the dressing. Store leftover dressing in a jar in the refrigerator for up to one week. I usually make this salad when I have leftover asparagus, quinoa, and hard boiled eggs so it doesn't take long to put together. You can cook everything the same day and it still won't take too long. Make extra so you can eat it a few days in a row for lunch!