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Spring Quinoa Bowl

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RECIPE BY: Seasonal Cravings

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This Quinoa Bowl is the perfect way to celebrate seasonal produce, and can include any leftover vegetables you may have in your fridge. Sautéing the zucchini first gives it a nice smoky flavour. Make it on Sunday and eat healthy all week! {gluten free}. We put the simplest of dressings on here with olive oil and fresh lemon. With fresh herbs, simplicity is best!

Pour 6 personnes


  • 2 cups cooked GoGo Quinoa white quinoa
  • 1 cup grape or cherry tomatoes halved
  • 1 medium zucchini quartered and diced
  • 1 cup vegan feta cheese
  • 2 cloves garlic chopped
  • 1/4 cup parsley chopped
  • 1/4 cup dill chopped
  • 3 tbsp olive oil
  • 1 lemon juiced
  • salt and pepper to taste


  1. In a skillet over medium-high heat, add 1 tbsp oil and garlic. Saute for a minute.
  2. Add diced zucchini and cook for about 3-5 minutes until you get a bit of browning. Set aside
  3. In a medium bowl add cooked quinoa, chopped tomatoes, zucchini, feta, and herbs.
  4. Toss gently.
  5. Add juice and zest of one lemon, 2 tbsp of olive oil and salt and pepper to taste.
  6. Toss well. Add more oil and lemon as necessary to adjust the flavour to your liking.

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Quinoa Dill Tomatoes on a spoon

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