Curried Quinoa Buddha Bowls
Updated Feb 15, 2021, Published Nov 20, 2014
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Curried Quinoa Buddha Bowls
Ingredients
For the Buddha bowl:
- 1 cup quinoa
- 2 cups water
- 4 carrots
- 1 large cucumber
- 1 bunch scallions
- 2 cups broccoli florets
- 2 avocados
- Optional: chicken, chickpeas, shrimp, tofu, tempeh, or other protein of choice
For the dressing:
- ½ cup hummus, plain, roasted red pepper, or roasted garlic would be best
- 2 tablespoons rice vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons curry powder
- ½ teaspoon coriander
- Salt and black pepper, to taste (optional)
Instructions
- Add the quinoa and water to a small pot on the stove. Bring to a boil, cover, and reduce to simmer for 10-15 minutes until the water has been absorbed. Remove from heat. Fluff gently with a fork, then cover and let sit for 10-15 minutes.
- While the quinoa is cooling, start to prepare the veggies: Begin with the carrots, slicing them into rounds. Add to a large mixing bowl. Peel the cucumbers (if desired) and slice into rounds. Quarter each round and add to the bowl. Thinly slice the scallions and add to the bowl along with the broccoli florets. Halve each avocado, remove the pits, and cut into cubes. Scoop into the mixing bowl.
- Once the quinoa has cooled slightly, add it to the mixing bowl along with desired protein (if using).
- Whisk together all of the ingredients for the dressing. Pour over the quinoa and vegetables. Toss to combine. Transfer to bowls and serve.
Nutrition
Calories: 455kcalCarbohydrates: 51gProtein: 12gFat: 24gSaturated Fat: 3gSodium: 191mgPotassium: 1253mgFiber: 15gSugar: 5gVitamin A: 10705IUVitamin C: 58.7mgCalcium: 104mgIron: 4.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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