![['Close-up view of a quinoa bowl with asparagus, a soft-boiled egg, and yogurt-lemon sauce.', 'Side view of a vibrant quinoa bowl featuring green asparagus and a creamy lemon yogurt dressing.', 'Detailed shot of a quinoa bowl topped with cooked asparagus, a poached egg, and fresh herbs.', 'Artistic close-up of a quinoa salad with green asparagus, a perfectly cooked egg, and a tangy yogurt sauce.']](https://vitefaitbon.com/wp-content/uploads/2026/08/quinoa-bowl_1_U1.webp)
Quinoa bowl asperges, œuf mollet & sauce yaourt-citron
A fresh and healthy spring-inspired quinoa bowl featuring tender asparagus, soft-boiled eggs, and a zesty yogurt-citron sauce.
Ingredients
Grains
- 220 g quinoa
Vegetables
- 1 botte asperges vertes (trimmed and cut into pieces)
- 80 g roquette
Eggs
- 4 pièces œufs (for mollet eggs)
Seeds & Herbs
- 30 g graines de courge
- 2 c. à soupe herbes fraîches ciselées
Dairy & Oils
- 180 g yaourt grec
- 1 pièce citron (for juice and zest)
- 1 c. à soupe huile d’olive
- 1 pincée sel
- 1 pincée poivre noir
Instructions
- Rince and cook the quinoa, then let it rest covered for 5 minutes.
- Wash and cut the asparagus into 4-5 cm pieces; cook for 4-6 minutes, then cool with cold water.
- Boil eggs for 6 minutes, then cool and peel carefully.
- Mix Greek yogurt with lemon juice, zest, olive oil, salt, and pepper to make the sauce.
- Assemble bowls with quinoa, arugula, asparagus, halved eggs, seeds, and herbs; drizzle with sauce before serving.
Notes
Serve immediately or chilled for a refreshing meal.