Description
A colorful and nutritious quinoa bowl packed with spring vegetables, tossed in a lemon-tahini dressing for a quick and versatile meal perfect for weeknights or meal prep.
Ingredients
Instructions
1. Rinse quinoa under cold water until water runs clear.
2. Combine quinoa and 2 cups of water or broth in a saucepan and bring to a boil.
3. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
4. Fluff quinoa with a fork and let rest for 5 minutes.
5. Heat olive oil in a skillet, sauté asparagus and carrots for 3–4 minutes, then add peas and spinach until greens wilt.
6. Whisk lemon juice, tahini, salt, and pepper until smooth.
7. Toss quinoa and vegetables with dressing, garnish with fresh herbs, and serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: stovetop
- Cuisine: vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4
- Sodium: 200
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 10
- Cholesterol: 0
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