Green Veggie Grain Bowl

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 cup dry quinoa
• 2 cups vegetable broth
• 1 bunch (about 12 oz) asparagus
• 2 medium zucchini
• 2 cups broccoli florets
• 1 cup frozen peas
• 3 cups packed baby spinach
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 3 tbsp extra-virgin olive oil
• 1 tsp lemon zest
• 3 tbsp fresh lemon juice
• 1 minced garlic clove
• 1/4 cup toasted pumpkin seeds
• 1/2 cup crumbled feta cheese
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear. Combine with vegetable broth and salt in a medium saucepan, bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the liquid is absorbed and grains are fluffy.
2. 2Remove the quinoa from heat, keep covered for 5 minutes, then fluff with a fork and stir in half the chopped parsley and dill while still warm so the herbs perfume the grains.
3. 3While the quinoa cooks, trim woody ends from the asparagus and cut spears into 2-inch pieces. Slice zucchini into half-moons about 1/4-inch thick. Cut broccoli into small bite-size florets.
4. 4Heat olive oil in a large 12-inch skillet over medium-high heat. Add broccoli and salt; sauté 3 minutes until bright green and starting to char at the edges.
5. 5Add asparagus and zucchini to the skillet with another drizzle of oil if the pan looks dry. Cook, stirring occasionally, for 4 to 5 minutes until vegetables are tender-crisp and lightly golden in spots.
6. 6Stir in the frozen peas during the last 1 minute of cooking so they thaw and warm through without turning mushy. Remove skillet from heat.
7. 7In a small bowl whisk together the remaining olive oil, lemon zest, lemon juice, minced garlic, salt, and black pepper to make a bright herb vinaigrette.
8. 8Place baby spinach in the bottom of 4 bowls. Spoon warm herbed quinoa over the spinach so the leaves wilt slightly from the heat.
9. 9Top each bowl with a generous scoop of the sautéed green vegetables. Drizzle the lemon-garlic vinaigrette evenly over everything.
10. 10Finish with crumbled feta, toasted pumpkin seeds, and the remaining fresh parsley and dill. Serve warm or at room temperature; bowls hold well for desk lunches when packed with dressing on the side.