# What You'll Need:
→ Grains
01 - 1 cup quinoa, brown rice, or farro
02 - 2 cups water
03 - ½ teaspoon salt
→ Spring Vegetables
04 - 1 cup fresh or frozen green peas
05 - 1 cup asparagus, trimmed and cut into 2-inch pieces
06 - 1 cup green beans, trimmed and cut into 2-inch pieces
07 - 2 cups baby spinach leaves
→ Lemon Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon lemon zest
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon maple syrup or honey
13 - 1 small garlic clove, minced
14 - Salt and freshly ground black pepper to taste
→ Optional Toppings
15 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
16 - ¼ cup crumbled feta cheese, omit for vegan version
17 - Fresh herbs such as mint, parsley, or dill, chopped
# How To Make It:
01 - Rinse the grains under cold water. In a medium saucepan, bring water and salt to a boil. Add grains, reduce heat to low, cover, and simmer until tender, approximately 15 minutes for quinoa, 35 minutes for brown rice, or according to package directions. Fluff with a fork and set aside.
02 - Bring a large pot of salted water to a boil. Blanch the peas, asparagus, and green beans separately for 2 to 3 minutes each, until just tender and bright green. Immediately transfer to a bowl of ice water to stop the cooking process, then drain well.
03 - Heat a large skillet over medium heat. Add the spinach and cook for 1 to 2 minutes until just wilted. Remove from heat.
04 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, mustard, maple syrup or honey, minced garlic, salt, and pepper until emulsified.
05 - Divide cooked grains among four bowls. Top each with blanched peas, asparagus, green beans, and sautéed spinach. Drizzle with lemon dressing.
06 - Sprinkle with toasted seeds, crumbled feta if using, and fresh herbs. Serve immediately.
