Mediterranean Quinoa Buddha Bowl
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Prep time: 
Cook time: 
Total time: 
Serves: 8 Servings
 
Ingredients
  • Dressing
  • ¼ cup olive oil
  • 2 Tbsp red wine vinegar
  • ⅓ cup finely chopped kalamata olives
  • juice from half a lemon
  • pepper + crushed red pepper (depending on your tolerance for heat)
  • Buddha Bowl
  • 1 cup dry quinoa
  • 2 Persian cucumbers, sliced
  • 1 zucchini sliced (or cut into ribbons)
  • 1 cup cherry tomatoes halved
  • ½ cup sun-dried tomatoes in oil drained + reserved
  • ½ cup marinated artichoke hearts
  • a couple of handfuls of arugula
  • 1 large handful fresh basil + mint
  • 4 radishes sliced
  • 1 13.5 ounces can chickpeas drained + rinsed + toasted for a nice crunch
  • 1 block feta cheese crumbled
  • 1 cup hummus
  • 1 avocado sliced
  • toasted pine nuts for topping
Instructions
  1. Dressing
  2. Add all of the ingredients to the bowl of your food processor.
  3. Season with a grind of black pepper and a small pinch of crushed red pepper flakes (optional, depending on your heat tolerance)
  4. Pulse until combined
  5. The leftover dressing will last for up to week in the fridge
  6. Buddha Bowl
  7. Cook the quinoa according to package directions.
  8. Add the cooked quinoa to a large bowl.
  9. Add the veggies, herbs, crumbled feta and chickpeas.
  10. Gently toss to combine.
  11. Add a little of the dressing and toss once more.
  12. Spread the hummus in the bottom of a salad or serving bowl.
  13. Top with sliced avocado
  14. Garnish with toasted pine nuts and mint.
  15. Enjoy!
Nutrition Information
Serving size: ⅛ Total Recipe Calories: 308 Fat: 15 Carbohydrates: 35 Sugar: 5 Protein: 10
Recipe by Veggies By Candlelight at https://www.veggiesbycandlelight.com/mediterranean-quinoa-buddha-bowl/