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+ servings

Mediterranean Quinoa Buddha Bowl


  • Dressing
  • ¼ cup olive oil
  • 2 Tbsp red wine vinegar
  • cup finely chopped Kalamata olives
  • juice from half a lemon
  • 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 + oil reserved
  • ½ cup marinated artichoke hearts
  • a couple of handfuls of arugula
  • 1 large handful fresh basil + mint
  • 4 radishes, sliced
  • 1 (13.5 oz) 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


  • Dressing
  • Add all of the ingredients to the bowl of your food processor.
  • Season with a grind of black pepper and a small pinch of crushed red pepper flakes (if using). Pulse until combined
  • The leftover dressing will last for up to week in the fridge

  • Buddha Bowl
  • Cook the quinoa according to package directions. Add the cooked quinoa to a large bowl.
  • Add the veggies, herbs, crumbled feta, and chickpeas. Gently toss to combine.
  • Add a little of the dressing and toss once more.
  • Spread the hummus in the bottom of a salad or serving bowl. Top with sliced avocado
  • Garnish with toasted pine nuts and mint.
  • Enjoy!