15 Spring Meals
Delight in a collection of 15 spring meals bursting with seasonal flavors, designed to be quick, easy, and perfect for warm weather dining.
Ingredients
Vegetables
- 1 pound fresh asparagus, trimmed Trimmed to remove tough ends.
- 2 cups cherry tomatoes, halved
- 1 cup snap peas, trimmed Trimmed to remove the tough end.
- 3 cups mixed greens (spinach, arugula, or lettuce) Use any combination of the greens.
Grains
- 1 cup quinoa, rinsed Rinsed to remove bitterness.
Condiments & Seasonings
- 1/4 cup olive oil Plus additional for drizzling.
- 1 lemon juiced Fresh juice for flavor.
- Salt and pepper to taste
Herbs & Extras
- 1/4 cup fresh herbs (basil, mint, or parsley) Chopped for added freshness.
- 1 avocado, sliced (optional) Add for creaminess.
- Fresh feta or goat cheese, crumbled (optional) Enhance flavor with cheese.
Instructions
Preparation
- Wash all vegetables thoroughly. Trim the asparagus and snap peas, cut the cherry tomatoes in half, and rinse the quinoa under cold water.
Cooking Quinoa
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
Sautéing Vegetables
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the trimmed asparagus and snap peas, and sauté for about 5–7 minutes until tender but still crisp.
Combining Ingredients
- Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the sautéed vegetables. Mix well to combine.
Finishing Touches
- Gently fold in the halved cherry tomatoes and sauté for an additional 2-3 minutes until they soften slightly.
- Drizzle olive oil and lemon juice over the mixture, season with salt and pepper, and toss with fresh herbs.
Serving
- On a serving platter, lay mixed greens as a bed. Spoon the quinoa and vegetable mixture over the greens.
- Top with sliced avocado and crumbled cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Keep greens separate until serving.