Spring Veggie and Grain Bowl – Cleveland Clinic

Spring veggie and grain bowl

Ready for a spring cleaning that doesn’t involve baseboards or windows? After a chilly winter filled with hearty soups and stews, there’s nothing like spring vegetables to lighten your load.

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Our Spring Veggie and Grain Bowl features ribbons of tender, sweet asparagus and carrots on a bed of fluffy quinoa. Radishes and jalapeño, plus a simple, light dressing of tahini, lemon juice and garlic, add zing and tang — plus loads of nutrients. This vegan dish makes a clean, light, flavorful lunch or dinner — or even breakfast. Look for local veggies, and you’ll know spring has truly sprung.


  • 1 cup quinoa
  • 3 tablespoons tahini, well stirred
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 1 small clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 12 asparagus spears
  • 3 carrots
  • 6 radishes
  • 1 jalapeño, seeds removed if desired
  • 1/2 cup fresh parsley leaves


  1. In a medium saucepan, combine the quinoa with 2 cups of water over medium-high heat and let come to a boil. Stir once, cover with a tight-fitting lid, and reduce the heat to low. Cook for 15 minutes, until the water is absorbed. Remove from the heat and fluff with a fork. Let stand, covered, for 5 minutes more.
  2. In a small bowl, whisk together the tahini, water, lemon juice, garlic and salt.
  3. Using a vegetable peeler, peel the asparagus and carrots into long ribbons. Thinly slice the radishes and jalapeño.
  4. Divide the quinoa among bowls and add the vegetables. Drizzle on the dressing and scatter the parsley leaves over the top.

Nutrition information (per serving)

Makes 4 servings

Calories: 376
Total fat: 20 g
Saturated fat: 3 g
Protein: 13 g
Carbohydrate: 39 g
Dietary fiber: 6 g
Sugar: 3 g
Added sugar: 0 g
Cholesterol: 0 mg
Sodium: 112 mg

Developed by Sara Quessenberry for Cleveland Clinic Wellness.

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