Recipes Sides:

Veggie Quinoa Bowl

Eyeswoon Kitchen
Veggie Quinoa Bowl


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

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