Description
A refreshing and nutritious Quinoa-Chickpea Buddha Bowl with a zesty citrus dressing, perfect for a healthy meal.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 avocado, sliced
- 1 cup baby spinach
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- While the quinoa is cooking, prepare the citrus dressing. In a small bowl, whisk together the olive oil, lemon juice, orange juice, honey or maple syrup, salt, and pepper until well combined.
- In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, avocado, baby spinach, red onion, and parsley.
- Drizzle the citrus dressing over the bowl and toss gently to combine all the ingredients.
- Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors.
Notes
- For added protein, consider topping the bowl with grilled chicken or tofu.
- Substitute the vegetables with seasonal options like roasted sweet potatoes or bell peppers for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg