Fiddle Head & Spring Veggie Quinoa Bowls

Cook quinoa. Combine quinoa, water, salt, and oil in a medium pot over high heat. Bring to a boil, then reduce to a simmer and let cook for 20 minutes. Turn off the heat and let quinoa sit, covered, for 5 minutes. Transfer warm quinoa to a large bowl and add lemon zest and finely chopped chives. Mix to combine and let sit at room temperature while you prepare the remaining ingredients.

Blanch the fiddleheads: rinse the pot used to make quinoa and fill it halfway with water. Bring water to a boil, then drop in the fiddleheads. Set a timer for 2 minutes, then drain and rinse the fiddleheads under cold water. Add fiddleheads to the bowl of quinoa.

Combine vinaigrette ingredients into a small jar and shake to combine, or mix them in a small bowl or glass measuring cup with a whisk.

Add all remaining ingredients to the quinoa (avocado, and pea shoots), and drizzle with lemon vinaigrette. Toss to combine, if desired. Enjoy immediately at room temperature, or transfer to the fridge and eat cold up to 5 days later.