Description
A vibrant and nutritious meal prep idea featuring fresh spring vegetables, grains, and a delicious dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup asparagus, chopped
- 1 cup snap peas
- 1 cup radishes, sliced
- 1 cup carrots, shredded
- 1 avocado, sliced
- 1/4 cup fresh herbs (like parsley or cilantro)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water and combine it with water in a pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed.
- While the quinoa cooks, steam the asparagus and snap peas until tender.
- In a large bowl, combine the cooked quinoa, steamed vegetables, radishes, and carrots.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Drizzle the dressing over the veggie mixture and toss to combine.
- Top with sliced avocado and fresh herbs before serving.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This dish can be stored in the refrigerator for up to 4 days.
- For added protein, consider adding chickpeas or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Meal Prep
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg