Name: Spring Grain Bowls (Quinoa or Farro with Roasted Veggies & Lemon Vinaigrette)
Ingredients: 1 cup uncooked quinoa or farro (~3 cups cooked); 1½ lbs mixed vegetables: asparagus (trimmed), carrots (sliced), zucchini/summer squash, radishes, bell peppers; 1 tbsp extra virgin olive oil; Kosher salt and freshly cracked black pepper; 2 large handfuls: arugula, baby spinach, or spring mix; 3 tbsp extra virgin olive oil; 1½ tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; Salt & pepper, to taste; Crumbled feta or goat cheese; Avocado slices; Toasted nuts or seeds (almonds, pepitas, sunflower seeds); Fresh herbs (parsley, dill, mint)

Description

Celebrate spring with this vibrant, build-your-own grain bowl! Warm grains, roasted seasonal vegetables, crisp greens, and a zesty lemon vinaigrette make a simple yet stunning meal that’s flexible, colorful, and packed with flavor. Perfect for dinner, lunch, or meal prep.

Ingredients

Scale

Grain Base

1 cup uncooked quinoa or farro (~3 cups cooked)

Roasted Spring Vegetables

1½ lbs mixed vegetables: asparagus (trimmed), carrots (sliced), zucchini/summer squash, radishes, bell peppers
1 tbsp extra virgin olive oil
Kosher salt and freshly cracked black pepper

Fresh Greens

2 large handfuls: arugula, baby spinach, or spring mix

Lemon Vinaigrette

3 tbsp extra virgin olive oil
1½ tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt & pepper, to taste

Optional Toppings

Crumbled feta or goat cheese
Avocado slices
Toasted nuts or seeds (almonds, pepitas, sunflower seeds)
Fresh herbs (parsley, dill, mint)

Instructions

1. Prep & Roast Vegetables

Preheat oven to 400°F (205°C).
Chop vegetables into uniform pieces. Toss with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
Roast for 20–25 mins until tender and caramelized, tossing halfway.

2. Cook Grains

Quinoa: Rinse, then cook 1:2 with water for 15 mins.
Farro: Pearled: 15–20 mins in water or broth.
Fluff with a fork; optionally spread on a tray to dry slightly.

3. Make Lemon Vinaigrette

Whisk lemon juice, mustard, and honey/maple syrup. Slowly drizzle in olive oil while whisking. Season with salt and pepper.

4. Assemble Bowls

Layer warm grains, fresh greens, roasted vegetables.
Drizzle vinaigrette over everything.
Add optional toppings: cheese, avocado, nuts, herbs.

Notes

Soggy Veggies: Don’t overcrowd the pan—use 2 sheets if needed.
Broken Vinaigrette: Whisk a teaspoon of mustard in a new bowl, then slowly incorporate the broken dressing to re-emulsify.
Make Ahead/Meal Prep: Store grains, veggies, and dressing separately up to 4 days. Reheat grains and veggies if desired.
Gluten-Free Option: Use quinoa, GF oats, or brown rice instead of farro.