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Electrify Crispy Fresh Quinoa Buddha Bowl.

Yields1 ServingPrep Time30 mins

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

 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
Garnish.
 Handful cilantro, coarsely chopped
 A splash of love
1

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

2

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.

3

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!

Nutrition Facts

0 servings

Serving size

4 Servings