Beautiful You Quinoa & Goji Berry Superfood Buddha Bowl.
By Jackie DeKnock Body, GOURMET WELLNESS Beauty
June 14, 2020
This is one of my favourite buddha bowls, the sweet and savoury and spicy flavours of the dish make it a beautiful thing!
- Prep: 20 mins
-
20 mins
20 mins
- Yields: Serves 6
Ingredients
½ cup raw pepitas (pumpkin seeds)
¼ c toasted chopped pistachios, toasted
1/8 cup fresh or dried apricots
1 tablespoon fresh parsley, coarsely chopped
3 tablespoons fresh mint, coarsely chopped (or 1 tablespoon dried mint)
2 tablespoons cilantro, coarsely chopped
½ cup crumbled feta cheese (or non-dairy alternative)
2 small apples (Macintosh or Golden Delicious), finely diced
Garnish:
Honey-Curry Vinaigrette. (yields 1 cup)
4 tablespoons apple cider vinegar
1 tablespoon raw, unpasteurized honey (or your favourite sweetner)
1/8 teaspoon lemon zest + juice of ½ lemon
1/8 teaspoon Himalayan sea salt, or to taste
Method
Quinoa.
Rinse quinoa thoroughly by running fresh water over the quinoa & draining. Rinsing is recommended to wash away naturally occurring bitter tasting saponins remaining after processing. Soak quinoa until ready to sauté.
In a medium skillet, heat oil to medium heat. Add the onion and garlic and sauté for 2-3 minutes 2 Minutes or until soft. Add the pre-soaked, drained quinoa and continue to sauté for another minute or so, add water and bring to a boil, reduce heat and simmer until all of the water is absorbed (10-15 minutes) 10 Minutes. When done, the grains will be translucent and the outer germ layer will separate (approximately 2 cups cooked quinoa).
Bowl Ingredients.
Prepare all other ingredients. Toast pistachios (in a dry skillet at a low temperature until lightly toasted).
Honey-Curry Vinaigrette.
Pour all ingredients in mixing bowl whisk together until well blended.
Serve Buddha Bowl.
Place quinoa in individual bowls and top with ingredients. Shake honey-curry vinaigrette and drizzle over salads. Garnish with sesame seeds and enjoy!
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