Save This vibrant quinoa dish combines fluffy quinoa with fresh baby spinach, parsley, cilantro, and mint, all brought together by a bright lemon and garlic dressing. The addition of cucumber, avocado, and green onions adds layers of texture and flavor. Toasted pumpkin seeds and lemon wedges provide a satisfying crunch and brightness. Serve warm or at room temperature, perfect as a light main or side. Easily customizable with extra protein or alternative greens.
I discovered this dish by accident one spring afternoon when I had a handful of wilting herbs and a box of quinoa staring at me from the pantry. The kitchen smelled alive with cilantro and mint, and I thought, why not throw it all together while the quinoa cooks? That first bite was bright and surprising, the kind of moment that makes you realize the best meals often start with no plan at all.
I made this for a potluck on a hot summer evening, and it was the first thing to disappear from the table. People kept coming back, amazed that something so vibrant and refreshing could be completely plant-based. That's when I realized this wasn't just a side dish—it was a conversation starter.
Ingredients
- Quinoa: Rinsing it matters more than you'd think—it removes the bitter coating and keeps each grain light and fluffy.
- Fresh spinach: Use baby spinach, and don't worry if it looks like too much; it shrinks beautifully when the warm quinoa hits it.
- Fresh herbs (parsley, cilantro, mint): These are what make the dish sing—don't skip them or swap just one.
- Green onions, cucumber, and avocado: Add them at the end so they stay crisp and the avocado doesn't turn brown.
- Extra-virgin olive oil: This is the backbone of the dressing, so use one you actually love.
- Fresh lemon juice and zest: Real lemon changes everything; bottled juice tastes flat by comparison.
- Garlic, salt, and pepper: The garlic raw in the dressing has a gentle bite that rounds out all the brightness.
- Toasted pumpkin seeds: Optional but worth hunting down—they add a nutty crunch that keeps things interesting.
Instructions
- Rinse and cook the quinoa:
- Combine quinoa and water in a medium saucepan, bring to a boil, then drop the heat low and cover. You'll hear it gently bubble underneath for about 15 minutes—that's how you know it's working. When the water disappears and the grains look fluffy, remove from heat and let it sit covered for 5 more minutes before fluffing with a fork.
- Make the dressing while waiting:
- In a small bowl, whisk together the olive oil, lemon juice, zest, minced garlic, salt, and pepper. This takes 2 minutes and tastes infinitely better than any bottled version.
- Start the greens:
- Pile the spinach, parsley, cilantro, and mint into a large bowl—yes, it looks like a lot. Add the slightly warm quinoa and toss until the greens just begin to soften and release their color into the grains.
- Build the salad:
- Add the green onions, cucumber, and avocado, then pour the dressing over everything. Toss gently to coat without crushing the avocado or breaking down the delicate leaves.
- Finish and serve:
- Transfer to a platter or bowls, scatter pumpkin seeds across the top if you're using them, and set lemon wedges alongside. Serve warm or at room temperature.
Save This dish became my go-to when I wanted to feel nourished but not weighed down. It's the kind of meal that tastes like summer in a bowl, even if you're making it in winter.
How to Customize It
The beauty of this recipe is how forgiving it is. Out of cilantro? Double down on parsley instead. No avocado in season? Crumbled feta adds a tangy richness that works just as well. I've swapped the spinach for peppery arugula when I wanted something bolder, and it shifts the entire personality of the dish in a good way.
Making It a Full Meal
On its own, this is a light and refreshing side, but it transforms into a complete dinner with very little effort. I'll often nestle grilled lemon chicken on top or crumble some chickpeas through the middle for plant-based protein. A friend once added crispy tofu and suddenly everyone at the table was asking for the recipe.
Storage and Batch Cooking
This is one of those dishes that rewards a little planning ahead. Cook the quinoa and chop your vegetables the night before, keep everything in separate containers, and you can assemble a fresh bowl in minutes any time hunger strikes.
- Store the cooked quinoa in an airtight container for up to 3 days.
- Keep the dressing separate and shake it well before using—it gets thicker as it sits.
- Add avocado and pumpkin seeds only right before serving so they stay perfect.
Save This emerald quinoa bowl has quietly become the recipe I make when I want to remind myself that the best food doesn't need to be complicated. It just needs to taste alive.
Recipe FAQs
- → How do I cook quinoa for this dish?
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Rinse one cup of quinoa and simmer it in two cups of water over low heat until all water is absorbed, about 15 minutes. Let it sit covered for 5 minutes before fluffing.
- → Can I use different greens instead of spinach?
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Yes, baby kale or arugula can be great alternatives, each adding a unique flavor profile to the dish.
- → What dressing pairs well with the quinoa and greens?
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A lemon-based dressing with olive oil, lemon juice, lemon zest, garlic, salt, and pepper enhances the fresh ingredients' flavors.
- → Is it possible to make this dish ahead of time?
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Yes, you can prepare the components separately and combine them just before serving to maintain freshness.
- → What are some optional toppings to add texture?
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Toasted pumpkin seeds add crunch, while lemon wedges provide an extra citrus burst if desired.
