Lemon-Dill Quinoa Bowl with Spring Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant bowl featuring protein-rich quinoa tossed with fresh asparagus, peas, and a bright dill-lemon dressing, reflecting the joy of liberation in Passover. This American-inspired Passover recipe (vegetarian), ready in about 40 minutes, pairs quinoa, water, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup asparagus
• 1/2 cup snow peas
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 teaspoons fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. Step 2: Cut 1 cup asparagus into 1-inch pieces and 1/2 cup snow peas in half. Steam for 5 minutes until crisp-tender.
3. Step 3: Whisk together 3 tablespoons lemon juice, 2 tablespoons olive oil, 2 teaspoons fresh dill, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
4. Step 4: Toss cooled quinoa with steamed vegetables and dressing until fully coated. Serve warm or at room temperature.