Spring Quinoa Bowl

This spring quinoa bowl celebrates spring with asparagus, peas and rocket tossed with lemon, quinoa, feta and basil. Spring has sprung!

Spring Quinoa Bowl- Emmas Little KitchenSo Spring is finally upon us! Well, almost upon us… We’re not quite there in Michigan yet, there have been some tauntingly sunshiney days, but its still pretty chilly.

Spring Quinoa Bowl- Emma's Little KitchenSpring Quinoa Bowl- Emma's Little Kitchen

I’m not going to let this cramp my style though, Spring has officially sprung in Emma’s Little Kitchen! Todays recipe is a gorgeous green explosion of spring vegetables and fresh lemony flavour. Asparagus, peas and rocket are cooked with lemon juice, tossed with quinoa and then sprinkled with basil and feta.

Spring Quinoa Bowl- Emma's Little Kitchen

Its an incredibly simple dish, and comes together in less than 30 minutes. Plus the fresh, light flavour provides a little respite from all of the hearty winter food we’ve been eating.

Spring Quinoa Bowl- Emma's Little Kitchen

Dig in folks, happy Spring!

Spring Quinoa Bowl
Prep time
Cook time
Total time
Asparagus, peas and rocket tossed with lemon, quinoa, feta and basil. Spring has sprung!
Serves: 4
  • 1 cup dried quinoa
  • 1 tbsp olive oil
  • 1 bunch of asparagus, the woody ends cut off and then chopped into 2 inch pieces (about 3-4 cups)
  • 1 juice of 1 lemon
  • 1 cup peas, defrosted
  • 1 cup rocket
  • ¼ cup basil, julienned
  • ½ cup feta, crumbled
  1. Cook quinoa according to package instructions, it should take about 15 minutes. Remove from heat and set aside. I use the quinoa cooking time to prepare the other vegetables.
  2. Heat olive oil over medium heat in a large skillet
  3. Add asparagus, and toss in olive oil to coat
  4. Add lemon juice, and cook until asparagus is tender but retains some bite (about 8 minutes)
  5. Add peas, rocket, basil and cooked quinoa to the pan, and toss everything together
  6. Sprinkle with feta, and serve



  1. Julia | Orchard Street Kitchen says:

    Love this, Emma! This is the perfect spring meal – it’s so fresh and colorful. Quinoa is the perfect blank slate for this! It still isn’t really spring here either, but I’m trying to stay positive too 🙂

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