15 Spring Meals
Celebrate the essence of spring with these 15 vibrant and nourishing meals that feature fresh ingredients and easy-to-follow recipes perfect for any occasion.
Ingredients
Fresh Ingredients
- 1 bunch Fresh asparagus
- 1 pint Cherry tomatoes
- 4 cups Baby spinach
- 1 cup Quinoa Can replace with brown rice or farro.
- 3 tablespoons Olive oil
- 3 cloves Garlic, minced
- 2 pieces Lemon, juiced and zested
- ½ cup Fresh basil, minced
- 1 cup Feta cheese, crumbled Can omit or replace with dairy-free options.
- to taste Salt and pepper
- 2 cups Chicken breast or chickpeas (for vegetarian option)
- 1 small Red onion, diced
- 1 large Avocado, diced
Instructions
Preparation
- Gather all your ingredients. Rinse and chop the vegetables.
- Rinse quinoa under cold water to remove any bitterness.
Cooking
- In a medium pot, add the quinoa with double the amount of water. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes until fluffy.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and diced onion, sautéing until translucent and fragrant (3-4 minutes).
- Add asparagus and cherry tomatoes to the skillet. Cook for another 5 minutes, stirring occasionally, until asparagus is tender yet crisp.
- Add baby spinach and cook until wilted, about 2-3 minutes.
- Once quinoa is cooked, gently fold it into the skillet with the veggies. Add lemon zest, juice, and season with salt and pepper.
- Add crumbled feta cheese and fresh basil, stirring gently to combine without breaking up the cheese too much.
- Transfer the dish to a serving bowl and garnish with extra basil or lemon slices if desired.
Notes
Store in an airtight container for up to four days. Reheat in the microwave or stovetop. Can be frozen in portions for longer storage.