These quinoa bowls are bursting with fresh spring flavors. Fiddle heads, pea shoots and avocado are nestled on top of lemon-chive quinoa and drizzled with a lemon herb vinaigrette. The bright green colors and fresh flavors are a warm welcome after a winter of cold-storage root vegetables and minimal fresh produce. If you’ve been eyeing fiddle heads for years at the farmers market, it’s time to finally try them! 
So, big news. I saw a moose the other day!! A real, live, walking, talking, breathing, beautiful lady moose. We were driving home from a movie and there she was, timidly foraging on the side of the highway, barely noticeable behind a bush. This might not be a big deal for those of you who live up in moose country, but this is majorly exciting for me. My grandfather is from Maine, and I’ve been hearing about moose my entire life. I’ve even visited his hometown of Ashland, where you are quite literally at the edge of civilization, and still no moose. Oh, I was promised many-a moose sighting. Pre-teen Chelsea was willing to believe in these majestic beasts, but time after time I was let down, and I started to think these “moose” (if that’s even their real name) were some sort of national legend. Well, I stand corrected. They’re real, and they’re secretly living in my neighborhood. 
How does a moose fit in to these gorgeous Spring Veggie Quinoa Bowls? I can’t prove it, as I spent approximately 6 seconds driving past this moose, but I’m guessing she was munching on some fresh Spring fiddle heads. Have you had them before? They’re the epitome of seasonal eating: a vegetable that truly is only available for a few weeks in the spring, and then disappears for another 50 weeks. No, they’re not shipped in from Chile in the off-season, and your supermarket won’t have them randomly throughout the year. They are here-and-gone just as they have been for generations. Grandpa grew up foraging for them in Northern Maine over 80 years ago, and despite his endless stories about them, it took me 26 years to realize how wonderful they are. Sorry, gramps. I get it now. 
Fiddle heads are unfurled baby ferns, in case you have no idea what I’m talking about here. They are the cutest little spirals, filled with teensy fern leaves that poke out at precious angles. They sort of taste like asparagus crossed with kale, and are as surprisingly delicious as they are fleeting. Their bold, fresh spring flavor is the perfect complement for lemon and herbs, which just so happen to be the bright flavors I’m craving in the spring. A match made in heaven might be an easier way to explain these simple spring quinoa bowls. If you live in the northern hemisphere, you probably have another week or so to find fiddle heads, so hurry!
I think you’re going to love the bright, springy flavors of this quinoa bowl. It’s packed with protein and fiber from the quinoa, healthy fats from avocado and olive oil, and an abundance of nutrients from all the greens. It tastes great cold or at room temperature, so its the perfect make-ahead lunch for the workweek. I bet it would even make for a fun picnic or potluck dish on the weekend with friends and family. Besides pantry staples like quinoa, olive oil, and a lemon, every ingredient came from my neighborhood farm market. If you can’t find fiddle heads where you live, or the season has already passed, feel free to swap in another spring vegetable like asparagus or even some broccoli. The goal here is to appreciate Spring’s first bounty, whatever that may be in your area. If you try this recipe, I’d love to hear your feedback! Leave me a comment below, or tag me #bakedgreens on Instagram so I can see all your gorgeous spring veggies! Happy Spring, friends!
Fiddle Head & Spring Veggie Quinoa Bowls with Lemon Vinaigrette
Ingredients
Quinoa
- 1 cup dry quinoa rinsed
- 1 teaspoon salt
- a drizzle of olive oil
- 2 cups water
- Zest from 1 lemon
- 1/2 cup of chives finely chopped
Vegetables
- 2 cups of fiddle head ferns*
- 1 avocado thinly sliced
- 1 cup pea shoots these came in a 4oz package, roughly chopped
Vinaigrette
- Juice from 1 lemon
- 1 garlic clove finely chopped or shredded on a microplane
- 2 Tablespoons olive oil
- 1/4 cup chopped herbs I used equal parts parsley and basil
- 1/4 teaspoon each of salt and pepper
Instructions
- 1. Cook quinoa. Combine quinoa, water, salt, and oil in a medium pot over high heat. Bring to a boil, then reduce to a simmer and let cook for 20 minutes. Turn off the heat and let quinoa sit, covered, for 5 minutes. Transfer warm quinoa to a large bowl and add lemon zest and finely chopped chives. Mix to combine and let sit at room temperature while you prepare the remaining ingredients.
- 2. Blanch the fiddleheads: rinse the pot used to make quinoa and fill it halfway with water. Bring water to a boil, then drop in the fiddleheads. Set a timer for 2 minutes, then drain and rinse the fiddleheads under cold water. Add fiddleheads to the bowl of quinoa.
- 3. Make vinaigrette: combine all ingredients into a small jar and shake to combine; alternately, mix them in a small bowl or glass measuring cup with a whisk.
- 4. Add all remaining ingredients to the quinoa (avocado, and pea shoots), and drizzle with lemon vinaigrette. Toss to combine, if desired. Enjoy immediately at room temperature, or transfer to the fridge and eat cold up to 5 days later.
Notes