Spiced Quinoa Buddha Bowl

I love those meals that consist of different elements, like mezzes and tapas. It seems more fun and satisfying when you can taste lots of different things and share them with others. I was feeling that way today, but as I was due to leave for work soon a meal like that was definitely not possible.

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So I wondered what I could make that would feel like that, but faster? Still vibrant, fresh and fun to eat, with different elements and colours, but quick to make as I only had around an hour  before I had to leave. Then it came to me – Buddha Bowl! Yay!

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I love love love making Buddha bowls, for their fun factor, speed and versatility. And for how aesthetically pleasing they are. I love looking at amazingly presented Buddha bowls on Instagram. Some of them are outstanding in their beauty, like works of art. I have a way to go before I get to that level, but I think my bowl today was pleasing to the eye. And it was definitely pleasing to the taste buds!

Spiced Quinoa Buddha Bowl

  • Servings: 1
  • Time: 30mins
  • Difficulty: easy
  • Print

A fresh, quick and delicious lunch or supper dish.


This recipe is easy to multiply. You will have enough quinoa for 4 servings so just chop extra veg!

Ingredients

  • 1 cup quinoa, rinsed well
  • 1 tsp. ground cumin
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground turmeric
  • Pinch cayenne pepper or chilli powder
  • 1 spring onion, sliced
  • 1/4 red pepper, diced
  • 1/4 large carrot, peeled and cut julienne
  • Large handful baby salad leaves
  • 1 large broccoli floret, chopped
  • 4 tbsp. cooked organic chickpeas
  • 2 tsp. pomegranate seeds
  • 1 tsp. shelled hemp seeds
  • Fresh lemon juice
  • Extra virgin olive oil
  • Sea salt and black pepper

Directions

  1. Combine the quinoa with 1 cup boiling water in a saucepan over a medium heat, with the lid on. Bring to the boil then turn down to a simmer.
  2. Cook for 10 minutes. Taste, it should be done. Turn the heat off and mix in the cumin, ginger, turmeric and cayenne, plus salt and pepper to taste, and a squeeze of lemon. Leave the lid on to finish steaming and getting nice and fluffy.
  3. Place the salad in a bowl, then assemble all the other ingredients on top, including the quinoa, making it look pretty.
  4. Sprinkle with pomegranate seeds, hemp seeds, lemon juice and olive oil. Season to taste.
  5. Serve with homemade tahini dressing or cashew mayo.

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