How to Make Spring Pea, Asparagus & Avocado Quinoa Bowl
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Cook quinoa in water according to package instructions (about 15 minutes). Fluff and let cool.
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Blanch asparagus and peas in boiling water for 2 minutes. Drain and cool.
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Whisk lemon juice, olive oil, mustard, salt, and pepper in a large bowl.
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Add quinoa, blanched veggies, mint, and avocado to the bowl; toss gently to combine.
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Serve warm or cold.
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Pro Tips for Perfect Spring Pea, Asparagus & Avocado Quinoa Bowl
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of quinoa, rinsed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Spring Pea, Asparagus & Avocado Quinoa Bowl?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Spring Pea, Asparagus & Avocado Quinoa Bowl?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for quinoa, rinsed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
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