Fiddle Head & Spring Veggie Quinoa Bowls Recipe

Name: Fiddle Head & Spring Veggie Quinoa Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Dry Quinoa, Rinsed; 1 teaspoon Salt; 2 cups Water; 1 whole Lemon, Zested; 1/2 cups Chives, Finely Chopped; 2 cups Fiddle Head Ferns; 1 whole Avocado, Thinly Sliced; 1 cup Pea Shoots; 1 whole Lemon, Juiced; 2 Tablespoons Olive Oil; 1 clove Garlic, Finely Chopped Or Shredded On A Microplane; 1/4 cups Chopped Herbs (I Used Equal Parts Parsley And Basil); 1/4 teaspoons Each Of Salt And Pepper

Servings: persons

1 cup Dry Quinoa, Rinsed
1 teaspoon Salt
2 cups Water
1 whole Lemon, Zested
1/2 cups Chives, Finely Chopped
2 cups Fiddle Head Ferns
1 whole Avocado, Thinly Sliced
1 cup Pea Shoots
1 whole Lemon, Juiced
2 Tablespoons Olive Oil
1 clove Garlic, Finely Chopped Or Shredded On A Microplane
1/4 cups Chopped Herbs (I Used Equal Parts Parsley And Basil)
1/4 teaspoons Each Of Salt And Pepper

1
Cook quinoa.
2
Combine quinoa, water, salt, and oil in a medium pot over high heat.
3
Bring to a boil, then reduce to a simmer and let cook for 20 minutes.
4
Turn off the heat and let quinoa sit, covered, for 5 minutes.
5
Transfer warm quinoa to a large bowl and add lemon zest and finely chopped chives.
6
Mix to combine and let sit at room temperature while you prepare the remaining ingredients.
7
Blanch the fiddleheads: rinse the pot used to make quinoa and fill it halfway with water.
8
Bring water to a boil, then drop in the fiddleheads.
9
Set a timer for 2 minutes, then drain and rinse the fiddleheads under cold water.
10
Add fiddleheads to the bowl of quinoa.
11
Combine vinaigrette ingredients into a small jar and shake to combine, or mix them in a small bowl or glass measuring cup with a whisk.
12
Add all remaining ingredients to the quinoa (avocado, and pea shoots), and drizzle with lemon vinaigrette.
13
Toss to combine, if desired.
14
Enjoy immediately at room temperature, or transfer to the fridge and eat cold up to 5 days later.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Dry Quinoa, Rinsed, 1 teaspoon Salt, 2 cups Water, 1 whole Lemon, Zested, and more.

Yes, Fiddle Head & Spring Veggie Quinoa Bowls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fiddle Head & Spring Veggie Quinoa Bowls

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