As the weather warms and farmers’ markets start to fill with vibrant produce, April is the perfect time to refresh your meals with seasonal, nutrient-packed ingredients. One of the best ways to enjoy the new season is by creating a dish that’s light, colorful, and bursting with flavor—and that’s exactly what this Spring Vegetable Quinoa Bowl with Lemon-Herb Dressing delivers.
This plant-forward recipe is packed with fiber, antioxidants, and healthy fats. It’s easy to customize, great for lunch or dinner, and perfect for meal prep.
Why Eat Seasonally in April?
Eating with the seasons not only supports local agriculture and reduces your carbon footprint, but also provides your body with the nutrients it naturally craves during each time of year. In April, many regions start to see the return of:
- Asparagus
- Peas
- Spinach
- Radishes
- Spring onions
- Herbs like parsley, dill, and mint
- Citrus (still lingering from winter)
These ingredients are crisp, refreshing, and packed with health benefits—from supporting digestion to boosting immunity.
Recipe: Spring Vegetable Quinoa Bowl with Lemon-Herb Dressing
Ingredients (serves 2–4)
For the bowl:
- 1 cup uncooked quinoa (or brown rice)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup sugar snap peas or shelled peas
- 1 cup baby spinach
- 4–6 radishes, thinly sliced
- 2 spring onions, chopped
- 1/4 cup chopped fresh parsley or mint
- Optional: 1/2 avocado per bowl, sliced
- Optional protein: grilled chicken, chickpeas, or a poached egg
For the dressing:
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the quinoa: Rinse under cold water, then cook according to package instructions. Fluff with a fork and let cool slightly.
- Blanch the vegetables: Bring a pot of water to a boil. Add the asparagus and peas, cook for 2–3 minutes until just tender and bright green. Drain and transfer to a bowl of ice water to stop the cooking. Drain again.
- Make the dressing: Whisk together lemon juice, olive oil, mustard, honey, garlic, salt, and pepper until smooth.
- Assemble the bowls: Divide quinoa among bowls. Top with spinach, blanched veggies, radishes, spring onions, herbs, and any optional add-ins like avocado or protein.
- Drizzle with dressing and serve fresh!
Health Benefits
This bowl offers a balance of protein, fiber, and healthy fats. Asparagus and peas provide folate and vitamin K, while spinach adds iron and antioxidants. Quinoa is a complete protein, making this dish satisfying and energizing without being heavy.
In Summary
With just a handful of seasonal ingredients, you can create a meal that tastes like springtime and feels like a healthy reset. Whether you’re cooking for yourself or sharing with friends, this April recipe is a delicious way to celebrate fresh beginnings.
