Beautiful You Quinoa & Goji Berry Superfood Buddha Bowl.

By Jackie DeKnock  ,   

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

1 cup white quinoa

1 tablespoon coconut oil

4 green onions, sliced

1 garlic clove, minced

2 cups filtered water

½ cup raw pepitas (pumpkin seeds)

¼ c toasted chopped pistachios, toasted

½ cup goji berries

1/8 cup dried cranberries

1/8 cup fresh or dried apricots

1 red pepper, diced

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:

White or brown sesame seeds

A splash of love

Honey-Curry Vinaigrette. (yields 1 cup)

1/2 cup coconut oil

4 tablespoons apple cider vinegar

1 tablespoon raw, unpasteurized honey (or your favourite sweetner)

1/4 teaspoon curry powder

1/4 teaspoon onion powder

1/8 teaspoon lemon zest + juice of ½ lemon

1/8 teaspoon Himalayan sea salt, or to taste

1/8 teaspoon freshly ground black pepper, 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!

{GF}

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