Spring Green Bowl (Print)

Vibrant seasonal vegetables layered over hearty grains with bright lemon dressing for a wholesome, satisfying meal.

# 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, optional for vegan
17 - Fresh herbs such as mint, parsley, or dill, chopped

# Directions:

01 - Rinse the 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 the 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 well.
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.
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 if using, and fresh herbs. Serve immediately.

# Chef Secrets:

01 -
  • It tastes like the first warm day of the year, bright and clean without being boring.
  • You can prep the grains and blanch the vegetables ahead, then toss it together in under five minutes.
  • The lemon dressing is so good you will want to drizzle it on everything for the rest of the week.
  • It works as a side, a lunch, or a dinner depending on what you add on top.
02 -
  • Do not skip the ice bath after blanching or your vegetables will keep cooking and turn drab olive instead of spring green.
  • If your dressing tastes flat, add a pinch more salt and another squeeze of lemon, it should wake up your mouth.
  • Make sure your grains are fully drained and fluffed before assembling or the bowl will get soggy and sad.
03 -
  • Toast your seeds in a dry skillet over medium heat for two minutes, shaking the pan constantly, until they smell nutty and start to pop.
  • If you want the dressing creamier, add a teaspoon of tahini or a spoonful of Greek yogurt and whisk it smooth.
  • Leftover bowls keep well in the fridge for up to three days, but store the dressing separately so the greens do not wilt.
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