Spring Green Bowl (Printable)

A nourishing bowl of seasonal vegetables and grains finished with bright lemon dressing.

# What You 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

# Step-by-Step:

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 2-3 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 1-2 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 generously with lemon dressing.
06 - Sprinkle each bowl with toasted seeds, crumbled feta if using, and fresh herbs. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in 40 minutes and feels like you've accomplished something meaningful for yourself.
  • The vegetables stay vibrant and crisp instead of turning into mushy disappointment, thanks to the ice bath trick.
  • You can swap almost everything depending on what's actually in season or hiding in your fridge.
02 -
  • The ice bath after blanching is non-negotiable—it stops the cooking dead and locks in that vibrant green color and slight firmness that makes the bowl feel fresh.
  • Whisking the dressing properly matters because the mustard helps emulsify everything so the oil doesn't separate and sit on top like a slick, and warm grains will absorb it better anyway.
03 -
  • Warm grains absorb dressing beautifully while it's still warm, so dress the grain first and let it sit for a moment before adding the cold vegetables on top.
  • Always taste your dressing before serving because lemon juice varies in strength depending on the fruit, and you might need a touch more of one element.
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