Lemon-Dill Spring Vegetable Quinoa Bowl
A refreshing and nutrient-packed bowl featuring tender asparagus, fresh peas, and quinoa, tossed in a bright lemon-dill dressing. This mediterranean-inspired vegetarian (vegetarian) ready in about 30 minutes pairs rinsed quinoa, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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, rinsed quinoa
- 2 cups water
- 1 tbsp olive oil
- 1 cup, trimmed and cut into 1-inch pieces asparagus
- 1 cup, fresh green peas
- 1/2 cup, halved cherry tomatoes
- 1/4 cup, chopped fresh dill
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, crumbled (optional) feta cheese
Instructions
- Step 1: Bring 1 cup quinoa and 2 cups water to a rolling boil in a medium saucepan over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat, add 1 cup asparagus (trimmed and cut into 1-inch pieces) and 1 cup fresh green peas, stir-frying for 5-6 minutes until asparagus is tender-crisp.
- Step 3: Whisk together 2 tbsp lemon juice, 1 tbsp extra virgin olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup fresh dill (chopped) in a small bowl to make the dressing.
- Step 4: Fluff the cooked quinoa with a fork, then add the 1 cup cooked asparagus and peas, 1/2 cup halved cherry tomatoes, and the dressing, tossing gently until combined.
- Step 5: Serve topped with 1/4 cup crumbled feta cheese (optional).
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Spring Vegetable Quinoa Bowl take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Spring Vegetable Quinoa Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.
Can I substitute ingredients in Lemon-Dill Spring Vegetable Quinoa Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Spring Vegetable Quinoa Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Dill Spring Vegetable Quinoa Bowl vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The flavors in this lemon-dill are incredible.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
