Summer Quinoa Veggie Buddha Bowl

  • Author: Claire Cary
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Buddha Bowl
  • Cuisine: American


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


  1. Add the dry quinoa to a medium pot and add 2 cups of veggie broth or water. 
  2. Bring to a low boil, then reduce heat to low and simmer for about 15 minutes or until all the water has been absorbed. 
  3. Turn off the heat, cover, and let sit for 5-10 minutes to finish cooking. 
  4. While the quinoa is cooking, prepare the veggies and chickpeas. 
  5. Use a spiralizer to make your beet and carrot “noodles.” 
  6. Add the drained and rinsed chickpeas to a bowl and toss with olive oil, garlic, and salt. Taste and adjust seasoning as desired. 
  7. 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