This bowl delivers a balanced combination of plant-based protein, fiber, healthy fats, and colorful vegetables. Quinoa provides all nine essential amino acids, while asparagus and snap peas contribute vitamins, minerals, and antioxidants that support overall health. The tahini dressing adds heart-healthy fats and a rich, creamy texture without dairy.

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Spring Vegetable & Quinoa Bowl with Lemon Tahini Dressing

Course Dinner, Lunch
Keyword Anti-Inflammatory Diet, Dairy Free, Gluten Free

Ingredients

For the Bowl

  • 1 cup Quinoa, rinsed
  • 2 cups water or low-sodium vegetable broth
  • 1 bunch Asparagus, trimmed and cut into 2 inch pieces
  • 1 cup Snap Peas, sliced
  • 4-5 Radishes, thinly sliced
  • 2 cups Arugula or mixed greens
  • 1 Avocado, sliced
  • 1/4 cup Fresh herbs (parsley, mint, or dill), chopped
  • 1/4 cup Pumpkin seeds

For the Lemon Tahini Dressing

  • 3 tbsp Tahini
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Olive oil
  • 1 tsp Honey or maple syrup
  • 1 small Garlic clove, minced
  • 2-4 tbsp Water (to thin the dressing)
  • Salt + pepper, to taste

Instructions

  1. Combine quinoa and water (or broth) in a saucepan.

  2. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed.

  3. Remove from heat and let sit for 5 minutes before fluffing with a fork.

  4. While the quinoa cooks, roast the asparagus. Toss with a drizzle of olive oil and roast at 425°F for 10–12 minutes, until tender-crisp.

  5. Whisk together the tahini, lemon juice, olive oil, honey, garlic, salt, and pepper. Add water one tablespoon at a time until the dressing reaches a smooth, pourable consistency.

  6. Place the greens, quinoa, roasted asparagus, snap peas, radishes, avocado, fresh herbs, and pumpkin seeds in a bowl.

  7. Drizzle generously with the lemon tahini dressing and serve immediately.

Enjoy!