Spring Wasabi Quinoa Bowl

Not only are quinoa bowls delicious, but they also are very versatile. You can change up this recipe throughout the summer to work with what is in season. Or if you’re dairy free, vegan or would rather goat cheese instead of feta, those are all things can be altered and you’ll still get an amazing healthy meal! This bowl has been inspired by our first full harvest day of the 2018 season, with radishes, asparagus, green onions, arugula, spinach, and chives!


  • 3-5 large asparagus spears, bottoms snapped off
  • 1/3 cup cooked quinoa
  • 1 cup of your favourite leafy green {I used spinach and arugula}
  • 1 large egg, boiled and sliced
  • 2 radishes, sliced
  • 1 green onion, sliced
  • handful of feta cheese 
  • handful of chives, chopped {feel free to change up which herb you add in!}

    For wasabi vinaigrette:
  • 1/3 cup vegetable oil 
  • 1/4 cup freshly squeezed lime juice {about 2 limes}
  • 1 tbsp sesame oil 
  • 1 tbsp soy sauce 
  • 1 tbsp rice vinegar 
  • 1 tbsp fresh ginger, grated 
  • 1 tbsp honey
  • 1/4 tsp crushed red pepper flakes 
  • 1 tbsp wasabi


  • Start with the wasabi vinaigrette: Place all of the ingredients into a small bowl and whisk together. Taste the vinaigrette and then adjust flavours with salt and pepper. Boost flavours with more wasabi and honey to taste. Set aside. {I decided to make extra dressing and store it in the fridge, now I can use it throughout the week!}
  • Heat oil in a skillet over medium-high heat. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking. {Asparagus can also be added to the quinoa bowl raw if preferred}
  • Quinoa can be used warm or cold. Fill bowl up half way with quinoa, add arugula and spinach mix. Arrange asparagus, boiled egg, radishes, and feta cheese on top. Sprinkle with green onion and chives. Add dressing to your liking and enjoy!