Spring Green Bowl (Print Version)

Fresh spring vegetables and wholesome grains topped with bright lemon dressing

# Components:

→ 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

# Preparation Steps:

01 - Rinse the selected grain under cold water. In a medium saucepan, bring water and salt to a boil. Add grain, reduce heat to low, cover, and simmer until tender, approximately 15 minutes for quinoa, 35 minutes for brown rice, or according to package directions. 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 tender and bright green. Transfer immediately to a bowl of ice water to halt cooking, then drain thoroughly.
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 and well combined.
05 - Divide cooked grain evenly among four bowls. Top each portion with blanched peas, asparagus, green beans, and sautéed spinach. Drizzle generously with lemon dressing.
06 - Sprinkle each bowl with toasted seeds, crumbled feta if using, and fresh herbs. Serve immediately.

# Expert Advice:

01 -
  • It tastes like spring condensed into a single bowl, vibrant and alive without trying too hard.
  • You can prep the grains and veggies ahead, then toss everything together in minutes when hunger hits.
  • The lemon dressing is so good you will want to drizzle it on everything else in your fridge.
  • It works as a side, a main, or even cold for lunch the next day.
02 -
  • The ice water bath is not optional, it stops the vegetables from turning mushy and keeps them that gorgeous bright green.
  • Do not dress the bowls until you are ready to eat, the acid in the lemon will dull the color of the greens if it sits too long.
  • If your grains are still warm when you assemble, the dressing will soak in better and everything will taste more cohesive.
03 -
  • Toast your seeds in a dry skillet until they smell nutty and start to pop, it takes two minutes and makes a huge difference.
  • Add the garlic to the lemon juice first and let it sit while you prep everything else, it will mellow out and blend in better.
  • Taste a vegetable after blanching, it should still have a little snap and not be soft all the way through.
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