Spring Veggie Quinoa Bowl

This nourishing bowl is full of great spring vegetables like asparagus and peas, plus with the base of quinoa and healthy fats from the avocado you will find it filling and satisfying.


1/2 cup organic quinoa
1 to 1 1/4 cups water or vegetable broth
1 bunch asparagus, cleaned and trimmed
1/2 cup shelled peas
1 cup spinach
1 lemon
1 avocado sliced or cubed
extra virgin olive oil


Heat oven to 420F. Place asparagus on a baking tray and drizzle with oil. Top with salt and pepper. Roast for 12-15 minutes. Bring quinoa and water/broth to a boil, then simmer 10-15 minutes until fluffy.

Top quinoa with spinach, peas, asparagus, and avocado. Drizzle with oil and lemon, add salt and pepper to taste.

By Steph Davidson| April 12, 2017
Categories:  Recipes
Keywords:  RecipeRecipes

About the Author

Steph Davidson

Steph Davidson

Steph is a writer and editor with a love of tea, books, and horror movies. Steph grew up under the impression that most meals came out of a box and had to contain some sort of animal protein. When an interest in a more environmentally friendly way of living led to her vegetarianism in 2012, she decided to teach herself how to cook. You can catch her kitchen wins (and the occasional opportunity for improvement) on Instagram @_stephinitely_.


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