Electrify Crispy Fresh Quinoa Buddha Bowl.

By Jackie DeKnock  ,   

June 8, 2020

This quinoa bowl is a delicious fresh taste of the 'Flavours of the Middle East'.

  • Prep: 30 mins
  • 30 mins

    30 mins

  • Yields: 4 Servings


1 cup uncooked white quinoa

1 ½ cups vegetable broth

1 tablespoon extra virgin olive oil

1 teaspoon fresh mint, coarsely chopped

1 teaspoon fresh lemon juice

1 teaspoon brown rice vinegar (or your favourite)

¼ teaspoon Himalayan sea salt

½ cup cherry tomatoes, quartered

½ cup baby spinach, coarsely chopped

½ cup chopped red bell pepper

½ cup chopped English cucumber

¼ cup crumbled organic Greek Feta cheese (or substitute with tofu-based vegan feta cheese)

2 tablespoons chopped pitted Kalamata olives

½ tablespoon minced shallots


Handful cilantro, coarsely chopped

A splash of love


Place quinoa in a large bowl; cover with water. Let stand 5 mins 5 Minutes; rinse well, drain.

Bring broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 minutes 15 Minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature.

Combine olive oil and next 4 ingredients (through sea salt) in a large bowl. Add cooled quinoa and the remaining ingredients; toss well, garnish with cilantro and serve!