Veggie Quinoa Bowl

Eyeswoon Kitchen

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  • Ingredients

    • Grilled Zucchini

      • 2 zucchini cut on the bias approx 1/2 “ thin
      • 2 Tablespoons Olive oil
      • 1 Tablespoon Cumin
      • Pepper to taste


      • 1 cup cooked quinoa
      • 1 small shallot cut in half and sliced thin
      • 3 tarragon sprigs – leaves removed & roughly chopped
      • 1 Tablespoons white wine vinegar
      • 2 Tablespoons extra virgin olive oil
      • 3 Tablespoons toasted hazelnuts, coarsely chopped
      • finely grated lemon zest
      • freshly ground black pepper to taste
      • 1/3 cup sugar snap peas (or any local green veggie)
      • handful perslane (or any greens like watercress or arugula)
      • 2 radish, finely shaved on a mandolin

      Arugula + Garlic Scape Pesto

      • Handful arugula (approx 2 cups)
      • 1/3 cup Evoo
      • 2 Garlic scapes chopped into 1’ pieces
      • ½ small shallot
      • 2 Tablespoons grated Pecorino cheese
      • 3 Tablespoons toasted Hazelnuts
      • salt to taste
  • The Prep

    • Place the hazelnuts in a sauté pan and toast them over medium-high heat until golden. Transfer to a kitchen towel and rub them against one another to remove the skin.

      Combine the garlic scape, shallot and hazelnuts in a food processor and roughly chop. Add the watercress, pecorino, and salt and continue processing. Add the olive oil in a steady stream until it forms a textured yet creamy paste.

      Pre-heat grill to medium to high heat. Toss the zucchini with 2 tablespoons of olive oil, sprinkle with cumin and fresh pepper.  Grill until golden on each side – 2-3 minutes each side.

      Cook your quinoa as directed and transfer to a large bowl to cool. Add your thinly sliced shallot and tarragon and fluff with a fork. Add hazelnuts, lemon zest, olive oil, vinegar and black pepper to the quinoa and toss.

      Top quinoa with grilled zucchini, a dollop of pesto, perslane, sugar snaps and shaved radish. Finish with a zested lemon and Maldon sea salt