Spring Green Bowl (Printable Version)

Fresh spring vegetables over wholesome grains with zesty lemon dressing

# 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 including mint, parsley, or dill, chopped

# Directions:

01 - Rinse 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 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 thoroughly.
03 - Heat a large skillet over medium heat. Add 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 cheese if using, and fresh herbs. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in 40 minutes flat, which means weeknight dinners stop feeling like a chore.
  • The bright lemon dressing ties everything together so naturally that you'll find yourself making extra just to drizzle over leftovers.
  • It's flexible enough to adapt to whatever's in your fridge, but structured enough that you never feel lost.
02 -
  • Blanching vegetables in ice water is the only way to keep them bright and tender—skip this step and they'll continue cooking and turn dull.
  • Taste your dressing before assembling—it should make you pause mid-spoon and go back for another taste, so adjust lemon or garlic boldly.
  • The grains are the anchor, so if you're cooking rice or farro instead of quinoa, check the package timing because minutes matter.
03 -
  • If you're cooking for a crowd, assemble the components in separate bowls and let people build their own—everyone gets exactly what they want and you avoid the scramble of plating.
  • That lemon dressing is so good it works on almost anything, so make a double batch and keep it in the fridge for the week.
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