Spring Quinoa Bowl

RECIPE BY: Seasonal Cravings

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!

For 6 people


  • 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.