Spring Veggie Breakfast Quinoa Bowl with Avocado and Lemon Dressing
A vibrant and nutritious breakfast bowl featuring fluffy quinoa, fresh spring vegetables, creamy avocado, and a zesty lemon dressing. Perfect for a healthy start to your day!
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) water
- (1) medium zucchini, diced
- (1 cup) cherry tomatoes, halved
- (1 cup) asparagus, trimmed and cut into 1-inch pieces
- (1/2 cups) frozen peas, thawed
- (1) ripe avocado, sliced
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) lemon juice
- (2 tablespoons) olive oil
- (1 teaspoon) honey
- Salt to taste
- Pepper to taste
Instructions
- 1
Rinse 1 cup of quinoa under cold water in a fine mesh strainer.
- 2
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat. Add Salt to taste.
- 3
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 4
While the quinoa cooks, heat a large skillet over medium heat. Add the diced zucchini, halved cherry tomatoes, and cut asparagus. Sauté for 5-7 minutes until the vegetables are tender but still vibrant.
- 5
Stir in 1/2 cup of thawed peas and cook for an additional 2 minutes. Season with salt and pepper to taste. Remove from heat.
- 6
In a small bowl, whisk together 1/4 cup lemon juice, 2 tablespoons olive oil, and 1 teaspoon honey. Season with salt and pepper to taste.
- 7
In a large bowl, combine the cooked quinoa, sautéed vegetables, and chopped parsley. Drizzle with the lemon dressing and toss gently to combine.
- 8
To serve, divide the quinoa and vegetable mixture into 4 bowls. Top each bowl with sliced avocado.
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