Beautiful You Quinoa & Goji Berry Superfood Buddha Bowl.

Name: Beautiful You Quinoa & Goji Berry Superfood Buddha Bowl.
Prep time: 20 min
Total time: 20 min
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; White or brown sesame seeds; A splash of love; 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

AuthorJackie DeKnockCategoryBody, GOURMET WELLNESS

This is one of my favourite buddha bowls, the sweet and savoury and spicy flavours of the dish make it a beautiful thing!

Yields1 Serving

Prep Time20 mins

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

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}

Ingredients