If you’re craving a vibrant and nourishing dish that sings with fresh spring flavors, this Spring Roasted Vegetable and Quinoa Bowl with Lemon and Basil Recipe is absolutely your go-to. Bursting with tender roasted asparagus and sweet cherry tomatoes atop a bed of fluffy, citrus-kissed quinoa, it delights your senses with every bite. The brightness of lemon juice and the fragrant punch of fresh basil take this meal to a whole new level. It’s a perfect harmony of textures and tastes, light yet satisfying, making it ideal for a wholesome dinner that celebrates the best of the season’s bounty.
Ingredients You’ll Need
Gathering just a handful of simple, fresh ingredients is all it takes to create a bowl full of flavor and color. Each element has been thoughtfully chosen to contribute perfectly—whether it’s the crisp, green snap of asparagus or the juicy burst of cherry tomatoes, along with hearty quinoa that makes this meal both filling and refreshing.
- 2 cups of asparagus, trimmed: Choose firm, bright green spears for the best crunch and flavor after roasting.
- 1 cup of cherry tomatoes, halved: Their natural sweetness caramelizes under heat, adding depth and a pop of color.
- 1 cup of quinoa, rinsed: This protein-packed grain cooks up fluffy and absorbs the lemony brightness beautifully.
- 2 cups of vegetable broth: Using broth instead of water infuses the quinoa with a savory base note.
- 1 lemon, juiced: Freshly squeezed lemon juice brings zesty brightness that lifts the entire dish.
- 2 tablespoons of olive oil: Adds a silky richness and helps the vegetables roast to caramelized perfection.
- Salt and pepper to taste: Essential for seasoning, enhancing every layer of flavor.
- Fresh basil for garnish: Adds fragrance, color, and a herbaceous finish.
How to Make Spring Roasted Vegetable and Quinoa Bowl with Lemon and Basil Recipe
Step 1: Preheat and Prepare the Veggies
Start by preheating your oven to 400°F (200°C)—this ensures the asparagus and cherry tomatoes get that perfect roast. Spread your trimmed asparagus and halved cherry tomatoes evenly on a baking sheet to make sure they roast evenly. This step is so easy but critical for that delicious caramelized flavor.
Step 2: Roast the Vegetables
Drizzle olive oil generously over the vegetables, then sprinkle with salt and pepper to your liking. Toss everything gently to coat the veggies in oil and seasoning so every inch gets roasted beautifully. Pop the tray into the oven and roast for 15 to 20 minutes until the asparagus is tender and the tomatoes are bursting with sweetness. The aroma alone will have your mouth watering.
Step 3: Cook the Quinoa
While the vegetables are roasting, place the rinsed quinoa and vegetable broth in a pot. Bring everything to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes or until the broth has absorbed and the quinoa grains are tender but still have a little bite. This will make sure your quinoa has a great texture and that savory undertone.
Step 4: Finish the Quinoa with Lemon
Once cooked, fluff the quinoa with a fork to keep it light and airy. Immediately mix in the freshly squeezed lemon juice for that essential bright flavor that makes this bowl sing. The lemon juice ties the whole dish together with a fresh, zesty twist that complements the roasted vegetables perfectly.
Step 5: Assemble and Garnish
Plate the fluffy lemony quinoa first, then top it with the caramelized asparagus and cherry tomatoes. Scatter fresh basil leaves on top as a fragrant garnish that adds a lovely pop of green and refreshing herbal notes. This visual and flavor combo makes the dish irresistible.
How to Serve Spring Roasted Vegetable and Quinoa Bowl with Lemon and Basil Recipe
Garnishes
Beyond basil, try adding a sprinkle of toasted pine nuts or a handful of crumbled feta cheese to bring a delightful crunch or creamy tang that pairs wonderfully with the other ingredients. A drizzle of high-quality extra virgin olive oil right before serving can also enhance the dish’s richness and depth.
Side Dishes
This bowl shines on its own as a satisfying meal but pairs beautifully with a light and crisp green salad or a side of warm, crusty bread. If you want to add some protein, grilled chicken or shrimp with a hint of lemon and garlic works perfectly without overpowering the freshness of the bowl.
Creative Ways to Present
For a fun twist, serve this dish in beautiful individual glass bowls layered with quinoa, then veggies, then basil for a colorful visual treat. Or turn it into a vibrant spring lunch by packing the ingredients separately and assembling just before eating to keep everything fresh and lively.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Spring Roasted Vegetable and Quinoa Bowl with Lemon and Basil Recipe store beautifully in an airtight container in the refrigerator. The flavors actually deepen overnight, making for an even tastier next-day meal.
Freezing
If you want to freeze portions, it’s best to separate the roasted vegetables from the quinoa. Freeze the quinoa in a sealed container, and keep the vegetables in a separate airtight container to maintain texture. They can be reheated individually later without losing their fresh flavors.
Reheating
When reheating, gently warm the quinoa and roasted vegetables separately in a microwave or on the stovetop to avoid drying out. Add a little splash of water or broth to the quinoa if it seems dry, and refresh the basil after warming to retain its bright fragrance.
FAQs
Can I use other vegetables in this Spring Roasted Vegetable and Quinoa Bowl with Lemon and Basil Recipe?
Absolutely! Feel free to swap or add seasonal veggies like zucchini, bell peppers, or radishes to keep things interesting. Just make sure to adjust roasting times accordingly so everything cooks perfectly.
Is quinoa the only grain that works here?
Quinoa is fantastic for its protein and texture, but you can also try couscous, bulgur, or brown rice if you prefer. Just keep in mind that cooking times and liquid amounts will vary.
How can I make this recipe vegan?
This recipe is naturally vegan since it uses vegetable broth and plant-based ingredients. Just avoid any cheese toppings or make sure to use vegan cheese alternatives if you add garnishes.
What if I don’t have fresh basil? Can I use dried?
Fresh basil lends a bright and aromatic finish that’s tough to replace, but if you’re out, a pinch of dried basil or even fresh parsley can still add a nice herbal touch.
Can I prepare this dish ahead of time for meal prep?
Yes! This bowl holds up well for meal prep. Just keep the lemon juice and fresh basil separate until serving to maintain the best flavor and freshness.
Final Thoughts
Isn’t it wonderful to find a recipe that’s as vibrant and lovely as the spring season itself? This Spring Roasted Vegetable and Quinoa Bowl with Lemon and Basil Recipe is a personal favorite that never fails to impress with its balance of fresh, bright, and comforting flavors. It’s simple, wholesome, and utterly delicious—a dish you’ll want to come back to time and again. Give it a try and bring a little springtime sunshine to your dinner table!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A light and fresh spring meal featuring roasted asparagus and cherry tomatoes served over fluffy lemon-infused quinoa, perfect for a healthy dinner full of vibrant flavors.
Ingredients
Vegetables
- 2 cups of asparagus, trimmed
- 1 cup of cherry tomatoes, halved
- Fresh basil for garnish
Grains & Liquids
- 1 cup of quinoa, rinsed
- 2 cups of vegetable broth
Seasonings & Oils
- 1 lemon, juiced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven: Heat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare vegetables: Spread the trimmed asparagus and halved cherry tomatoes evenly on a baking sheet to ensure they roast properly.
- Season vegetables: Drizzle the asparagus and tomatoes with olive oil and sprinkle with salt and pepper to enhance their natural flavors.
- Roast the vegetables: Place the baking sheet in the oven and roast for 15-20 minutes until the vegetables are tender and slightly caramelized.
- Cook the quinoa: In a pot, combine the rinsed quinoa with the vegetable broth, bringing it to a boil over high heat.
- Simmer quinoa: Reduce the heat to low, cover the pot, and simmer for 15 minutes or until the quinoa is fully cooked and the liquid is absorbed.
- Fluff and flavor quinoa: Remove the cooked quinoa from heat, fluff it with a fork, and stir in the fresh lemon juice for a bright, zesty touch.
- Assemble the dish: Serve the roasted asparagus and cherry tomatoes over a bed of lemon quinoa and garnish with fresh basil leaves for a refreshing finish.
Notes
- You can substitute vegetable broth with water for a lighter taste.
- If asparagus is not in season, substitute with green beans or zucchini.
- For added protein, consider topping with grilled chicken or chickpeas.
- Make sure to rinse quinoa thoroughly to remove its natural bitterness.
- Adjust salt and pepper according to your taste preferences.
