These quinoa bowls are light, fresh, and bursting with vibrant flavor—perfect for celebrating the season of renewal. Cooked quinoa is tossed with chickpeas, snap peas, finely chopped arugula, fresh chives, dill, parsley, and a generous squeeze of lemon juice to create a deeply nourishing salad that’s easy to love. It’s a wonderful recipe to prepare in advance and enjoy for lunches throughout the week, or to serve as part of a spring holiday gathering. The fresh herbs and greens not only brighten the flavor, but also offer gentle detoxifying support—just what the body craves as we move into the lighter rhythms of spring.
Ingredients
Quinoa
2 cups
quinoa
rinsed and drained
3½ cups
water
½ teaspoons
sea salt
Salad
4 medium
carrots
shredded
2 cups
cooked
chickpeas
rinsed and drained
2 cups
sugar snap peas
chopped
4 cups
baby arugula
finely chopped
¾ cups
finely chopped
parsley
½ cups
finely chopped
fresh dill
½ cups
snipped
fresh chives
½ cups
freshly squeezed
lemon juice
½ cups
extra virgin olive oil
1½ teaspoons
sea salt
Optional Additions
½ cups
pumpkin seeds
toasted
