Spring Quinoa Bowl

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

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

View the full recipe at Emma’s Little Kitchen →