Spring Harvest Buddha Bowl
👨🍳 Chefy Tip: Quinoa is done when each grain has opened and the tail loosens — not when it looks wet. Sauté asparagus and peas over medium heat, move them every 30 seconds. The goal is bright green and tender-crisp, not mush. Finish with a squeeze of lemon — it pulls everything together.
Flavor Profile
Ingredients
Shop ingredientsInstructions
Cook quinoa in 2 cups salted water until grains separate and liquid absorbs, about 15 minutes. Fluff with a fork.
Sauté asparagus and peas in olive oil over medium heat 3–4 minutes until bright and tender.
Toast pumpkin seeds in a dry pan over medium heat until fragrant, about 2 minutes.
Whisk lemon juice and olive oil with salt and pepper.
Divide quinoa into bowls. Top with asparagus, peas, greens, strawberries, and pumpkin seeds. Drizzle with dressing and serve.
Strawberries contain natural sugars and organic acids that can offset bitter compounds in leafy greens — which is why fruit and greens pair so naturally in salads and bowls. Pumpkin seeds develop roasted aroma compounds through Maillard reactions during toasting, the same browning process behind bread crusts and seared meat.