Spring Veggie Quinoa Bowl with Lemon-Tahini Dressing

This bowl is loaded with fiber-rich quinoa and crisp spring veggies, packed with plant-based protein (with the option to add eggs, salmon, or chicken as you’d like), and drizzled with healthy fats from tahini and olive oil. It's low glycemic, making it a smart choice for steady energy and blood sugar support.

Ingredients (Serves 2)

For the bowl:

• 1 cup cooked quinoa (or farro for a nutty option)
• 1 cup asparagus, chopped into 1-inch pieces
• ½ cup shelled edamame (frozen is fine)
• ½ cup radishes, thinly sliced
• 1 cup arugula or spinach
• ½ avocado, sliced
• Optional: 2 soft-boiled eggs, grilled chicken breast, or salmon for extra protein

For the lemon-tahini dressing:

• 2 tbsp tahini
• 1 tbsp olive oil
• Juice of ½ lemon
• 1 tsp maple syrup (optional)
• 1 clove garlic, minced
• Pinch of salt and black pepper
• 1–2 tbsp water to thin, as needed

Instructions

1. Prep grains: Cook quinoa per package instructions and let cool slightly.
2. Blanch or sauté asparagus and edamame for 2–3 min until tender-crisp.
3. Make dressing: Whisk all dressing ingredients together until smooth and pourable.
4. Assemble bowls: Layer quinoa, greens, veggies, and avocado. Add egg, chicken, or salmon if using.
5. Drizzle with dressing and top with fresh herbs (like dill or parsley), hemp seeds, or pumpkin seeds if desired.