Creating a Spring Vegetable Quinoa Bowl is effortless if you follow these simple steps:

1. Cook Quinoa: In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes or until quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.
2. Prepare Vegetables: While the quinoa is cooking, wash and chop the asparagus, peas, bell pepper, and onion.
3. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
4. Add Asparagus and Peas: Stir in the chopped asparagus and peas. Cook for an additional 5 minutes or until vegetables are tender-crisp.
5. Incorporate Spinach: Add the baby spinach to the skillet and cook until just wilted, about 1-2 minutes.
6. Combine Ingredients: Fluff the cooked quinoa with a fork, then add it to the skillet. Gently mix everything together to combine.
7. Season: Squeeze fresh lemon juice over the mixture and season with salt and pepper to taste. Stir well to incorporate the flavors.
8. Serve: Remove from heat, and your Spring Vegetable Quinoa Bowl is ready to be plated!