Spring Green Quinoa Bowl

spring green quinoa bowl

Say hello to spring with a healthy Spring Green Quinoa Bowl filled with nourishing green vegetables, quinoa, avocado and an oozing poached egg! (gluten-free, dairy-free, vegetarian)



For minty avocado sauce (optional):


  1. Heat oil in a small nonstick skillet. Add garlic and brussels sprouts and cook over medium heat, stirring, about 5 minutes. Add asparagus spears and continue cooking until asparagus is bright green.
  2. To poach egg, crack egg into a small bowl. Heat about 5 inches of water and vinegar in a small saucepan until gently simmering. Use a slotted spoon to stir the water, forming a whirlpool. Gently pour egg into the center and give water a final stir. Simmer egg until white is set, 3-4 minutes. Remove egg with the slotted spoon to a plate lined with paper towels.
  3. If using the sauce, prepare it by blending all ingredients in a blender or food processor.
  4. Heat quinoa if it is not already warm. Add to a bowl with arugula or other leafy greens, brussels sprouts and asparagus. Top with poached egg, avocado, and minty avocado sauce. Sprinkle with green onion. Serve immediately.

Keywords: quinoa bowl, spring bowl

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