Early spring is a great time to be more mindful of eating whole foods, cutting back on dairy, and including some detoxifying greens to help move out the heavy and damp of late winter. And so, we have a fun quinoa bowl recipe for you today, our version of the Green Goddess!

Vegan Green Goddess


1/2 cup of quinoa (for 2-3 people)

1 ¼ cups of water

½ brick of tofu cubed

2 cloves of garlic diced

2 carrots julienned

15 snow peas

1 beet grated (or some red cabbage sauerkraut)

3-4 large Collard green leaves cut in lengths

1 avocado cut in lengths

Braggs or Tamari drizzle

2-3 Tbsp. Olive oil + drizzle

½ lime drizzle


Start by bringing the quinoa and water to a boil and then reducing to a simmer. While it cooks, you’ll have time to prepare the tofu and vegetables.

Heat a pan with the olive oil and sauté the garlic until lightly golden before adding the cubed tofu. Brown the tofu in the olive oil for a minute each side and then add a generous drizzle of Braggs or tamari overtop. This acts as a marinade for the tofu and also gives liquid to help steam the vegetables. So, now add the carrots and snow peas to the pan. Cover and stir intermittently for the next five minutes, adding the collard greens for the last minute just to wilt and cover with the olive oil/tamari glaze.

Arranging the Bowl:

When the quinoa is ready, scoop it into large Buddha bowls and add Himalayan pink salt and/or some basil flakes. Place avocado lengths along one side beside the grated beet or sauerkraut. These are energizing raw components to the meal. Next, cover the rest of the quinoa bed with your sautéed tofu, carrots, collard and peas. Drizzle with lime to taste!