Herbed Quinoa Avocado Spring Bowl (Printable Version)
Fluffy quinoa with creamy avocado, crisp vegetables and zesty herb dressing for a fresh spring meal.
# Ingredient List:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 tsp sea salt
→ Fresh Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1 cup radishes, thinly sliced
07 - 2 cups baby spinach or mixed greens
08 - 1 large ripe avocado, sliced
→ Herb Dressing
09 - 1/4 cup fresh parsley, finely chopped
10 - 1/4 cup fresh cilantro, finely chopped
11 - 2 tbsp fresh chives, finely sliced
12 - 2 tbsp extra virgin olive oil
13 - 2 tbsp fresh lemon juice
14 - 1 tsp Dijon mustard
15 - 1/2 tsp honey or maple syrup
16 - 1 small garlic clove, minced
17 - 1/4 tsp black pepper
18 - 1/4 tsp salt
→ Optional Toppings
19 - 2 tbsp toasted pumpkin seeds or sunflower seeds
20 - Crumbled feta cheese (omit for vegan option)
# How to Make It:
01 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
02 - While the quinoa cooks, halve the cherry tomatoes, dice the cucumber, slice the radishes, and slice the avocado. Rinse and dry the greens.
03 - In a small bowl, whisk together parsley, cilantro, chives, olive oil, lemon juice, Dijon mustard, honey or maple syrup, garlic, pepper, and salt until well combined.
04 - Divide quinoa evenly among four serving bowls. Top with spinach or mixed greens, cherry tomatoes, cucumber, radishes, and avocado slices.
05 - Drizzle each bowl generously with the herb dressing. Sprinkle with toasted seeds and feta if desired. Serve immediately for peak freshness.
# Expert Advice:
01 -
- Everything comes together in under 40 minutes with almost zero hands-on cooking time
- The herb dressing makes everything taste bright and alive, like spring on a plate
02 -
- Letting the quinoa cool slightly before assembling prevents the vegetables from wilting too much
- The dressing can be made ahead and stored in the fridge for up to 3 days
03 -
- Toasting your pumpkin seeds in a dry pan for 2-3 minutes until fragrant makes a huge difference
- Massaging a tiny bit of olive oil into the greens keeps them fresh and vibrant for days