Savory Asparagus Pea Quinoa Bowl (Printable Version)

A protein-rich morning bowl with fluffy quinoa, fresh vegetables, and lemon dressing

# Ingredient List:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth

→ Vegetables

03 - 1 cup asparagus, trimmed and cut into 1-inch pieces
04 - 3/4 cup fresh or frozen peas
05 - 1 small shallot, finely chopped
06 - 1 cup baby spinach

→ Eggs

07 - 2 large eggs

→ Dressing & Seasoning

08 - 2 tablespoons extra-virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon lemon zest
11 - 1 tablespoon fresh dill, chopped (optional)
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
14 - Pinch of red pepper flakes (optional)

→ Toppings

15 - 2 tablespoons crumbled feta cheese (optional)
16 - 1 tablespoon toasted pumpkin seeds or sunflower seeds

# How to Make It:

01 - In a medium saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - While the quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add shallot and sauté 1 minute. Add asparagus and cook for 3-4 minutes until just tender. Stir in peas and spinach, cooking another 2 minutes until peas are bright and spinach is wilted. Season with salt and pepper. Remove from heat.
03 - In a small bowl, whisk together remaining olive oil, lemon juice, lemon zest, dill (if using), and red pepper flakes.
04 - In a separate saucepan, bring water to a gentle simmer and poach eggs for 3-4 minutes, or fry eggs to desired doneness.
05 - Divide quinoa between two bowls. Top with sautéed vegetables. Drizzle with lemon dressing. Top each bowl with an egg.
06 - Finish with crumbled feta and toasted seeds, if desired. Serve immediately.

# Expert Advice:

01 -
  • The combination of warm quinoa and bright vegetables wakes up your palate without the sugar crash of sweet breakfasts
  • You get protein, greens, and healthy fats in one bowl which means feeling satisfied until lunch
02 -
  • Overcooking asparagus makes it mushy and sad, so keep pieces uniform and watch closely after 3 minutes
  • The dressing needs to be whisked right before serving because the oil and juice separate quickly
03 -
  • Use a wide shallow pan to poach eggs so they do not crowd each other
  • Let the quinoa cool slightly before adding vegetables so the spinach does not overcook

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