This quinoa buddha bowl is a light & fresh recipe to get your skin glowing for summer! Plus, a guide for cooking quinoa perfectly every time.
Do you eat buddha bowls hot or cold?
Either! This particular recipe I like to eat cold, so more like a salad, but much more hearty and filling! But buddha bowls in general can be eaten either hot or cold, making them perfect for on the go lunches and meal prep.
Health benefits of quinoa
Quinoa is my favorite grain! Though technically, it’s called a “pseudo-grian” because it is not really a grain but is prepared and eaten like traditional grains (source). Quinoa is also a complete protein, meaning it supplies all nine essential amino acids. It is also naturally gluten free, low on the glycemic index so it does not cause a rapid spike in blood sugar, and a good source of minerals such as iron and magnesium (source).
How to cook quinoa perfectly
Raise your hand if you’ve had a few failed attempt at cooking quinoa! Me! I’ve made a LOT of quinoa over the years and have finally nailed down how to make it perfectly. It’s super simple, and once you do it a couple of times, you’ll be a quinoa making pro!
- First, measure out the quinoa using a dry measuring cup and add to a mesh strainer.
- Run the quinoa under water for about 15 seconds to get rid of any bitterness.
- Add the rinsed quinoa to a pot.
- Use a 1:2 ratio of quinoa to water. So, if you’re using 1 cup of quinoa, use 2 cups of water and so on. You can also use veggie or chicken stock for added flavor.
- Bring the quinoa to a low boil, reduce the heat to low, and let cook uncovered for about 10-20 minutes. How long it cooks will depend on the amount of quinoa you are using. Most packages tell you to cook it covered, but I find the quinoa can end up too mushy if you do it that way.
- Once all of the water is absorbed, turn off the heat, cover the quinoa, and let it steam for an additional 5-10 minutes.
- Carefully fluff it with a fork and enjoy!
A few final thoughts on this quinoa buddha bowl
- I personally love this recipe with my poppy seed dressing, but you can also try my lemon tahini dressing or the only green goddess dressing you’ll ever need!
- I used a spiralizer to make beet and carrot “noodles,” but you can also use a vegetable peeler, julienne peeler, or just shred them into small pieces.
- For this recipe, I sometimes like to add 1-2 tsp of brown, dijon or regular mustard to the dressing to give it some more tang and to thicken it up slightly. However, it is delicious just as it is!
Try these other buddha bowls next!
- Orange Chickpea Buddha Bowl
- Sweet Potato Chickpea Buddha Bowl
- Detox Spring Buddha Bowl and Vegan Tempeh Recipe
A light and fresh quinoa buddha bowl that is perfect for summer.
- 1 cup quinoa, uncooked
- 4 cups arugula
- 1 can chickpeas, drained and rinsed
- 1 avocado
- 2 large carrots
- 1 small beet
- 1/2 sprouts or microgreens
- 1 tsp olive oil
- 1/4 tsp sea salt
- 1/2 tsp garlic powder
- One batch poppy seed dressing mixed with 1 tbsp dijon mustard
- Add the dry quinoa to a medium pot and add 2 cups of veggie broth or water.
- Bring to a low boil, then reduce heat to low and simmer for about 15 minutes or until all the water has been absorbed.
- Turn off the heat, cover, and let sit for 5-10 minutes to finish cooking.
- While the quinoa is cooking, prepare the veggies and chickpeas.
- Use a spiralizer to make your beet and carrot “noodles.”
- Add the drained and rinsed chickpeas to a bowl and toss with olive oil, garlic, and salt. Taste and adjust seasoning as desired.
- Assemble the bowls by adding in the arugula, quinoa, veggie noodles, sprouts, avocado, chickpeas, and then top with the dressing.
Keywords: quinoa buddha bowl, glow bowl, summer buddha bowl, poppy seed dressing
Photo styling inspired by Oh She Glows.