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Spring Quinoa & Sprout Bowl with Zesty Ginger Dressing

Serves:

Prep Time:

Cook Time:

10 minutes

Ingredients

For the Bowl:

1 c COOKED QUINOA
1 c BABY SPINACH
½ c MIXED SPROUTS (broccoli, red clover, mung bean)
½ c SNAP PEAS, chopped
¼ VIDALIA ONION, thinly sliced
2 SOFT-BOILED EGGS
½ AVOCADO, sliced
1 LIME, cut into wedges

For the Dressing:

1 Tbsp OLIVE OIL
1 Tbsp APPLE CIDER VINEGAR
1 tsp GRATED GINGER
1 tsp LEMON JUICE
½ tsp HONEY
Pinch of SEA SALT

Instructions

Prepare the quinoa: Cook and let it cool slightly for a room-temperature bowl.
Soft-boil the eggs: Boil for 7 minutes, then cool in ice water and peel.
Assemble the bowl: Layer spinach, quinoa, sprouts, snap peas, and onions in a bowl. Add soft-boiled eggs and avocado on top.
Make the dressing: Whisk together olive oil, apple cider vinegar, ginger, lemon juice, honey, and salt.
Drizzle and serve: Pour the dressing over the bowl and serve with a squeeze of lime.

Doshas Pacifies

Kapha, Pitta, Vata

Best in:

Early-Spring, Late-Spring, Summer, Fall

Gunas:

Easy, Grounding, Light, Oily

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Recipe Analysis from an Ayurvedic & Western perspective

This bowl is light, fresh, and slightly cooling, making it ideal for the transition into spring. Sprouts and quinoa are easy to digest and gently detoxifying, while ginger and apple cider vinegar help ignite digestive fire (Agni), reducing sluggishness from winter. Spinach, snap peas, and lime add alkalizing, liver-supporting benefits.

Dosha Balancing:

Vata: Add a little more olive oil or ghee and warm the quinoa slightly to reduce dryness.
Pitta: Reduce raw onions and add more avocado for cooling energy.
Kapha: Lightly sauté the snap peas and sprouts for easier digestion, and increase ginger for more warmth.