Spring Green Bowl (Printable)

A vibrant bowl of fresh spring vegetables over 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
17 - Fresh herbs such as mint, parsley, or dill, chopped

# How to Make It:

01 - Rinse grains under cold water. Bring 2 cups water and ½ teaspoon salt to a boil in a medium saucepan. Add grains, reduce heat to low, cover, and simmer until tender, approximately 15 minutes for quinoa 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 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 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup or honey, 1 minced garlic clove, salt, and pepper until emulsified.
05 - Divide cooked grains among four serving bowls. Top each with blanched peas, asparagus, green beans, and sautéed spinach. Drizzle generously with lemon dressing.
06 - Sprinkle each bowl with toasted seeds, crumbled feta cheese if desired, and fresh herbs. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes like spring tastes—bright, alive, and somehow both light and completely satisfying.
  • You can make it in 40 minutes flat, which means dinner on a Wednesday without the chaos.
  • Every component can be prepped ahead, so it's actually easier on the day you need it most.
  • It works for vegetarians, vegans, people with allergies, and that one friend who eats everything, all at the same table.
02 -
  • Blanching and ice-shocking vegetables is the secret to why restaurant food looks brighter than home cooking—it's a technique that actually matters, not just a restaurant luxury.
  • If your dressing breaks and looks separated, whisk it again with a tiny splash of water and it'll usually come back together; emulsions are finicky but forgiving.
  • Don't dress the entire bowl until you're ready to eat it, or the greens will wilt and the grains will absorb all the liquid and taste heavy.
03 -
  • Toast your seeds in a dry skillet just before serving—it takes thirty seconds and somehow makes them taste twice as good.
  • If you're cooking for people with different diets, assemble the base components and let everyone add their own dressing and toppings; it feels inclusive instead of accommodating.
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