Zesty Buddha Bowl with Quinoa
10 mins

Olive Oil 1 ½ tbsp
Lemon Juice 1 ½ tbsp
Mustard Sauce 1 tbsp
Quinoa 2 cups, boiled
Coriander ¼ cup, chopped
Mint Leaves 6-7, chopped
Carrot 2 medium, peeled and grated
Black Chana 1 cup, boiled
Red Cabbage (or Green Cabbage) thinly sliced
Beetroot 2 small, boiled/roasted
Red Bell Pepper ½ cup, thinly sliced
Magaj/Watermelon Seeds (Optional) 2 tsp, roasted

In a bowl whisk oil, lemon zest and juice, mustard and season well. Toss half the dressing with the cooked quinoa and the chopped coriander and mint. Divide between 4 bowls.

Top with the carrot, beans, sprouts, beetroot and pepper in piles on top of the quinoa. Spoon over the remaining dressing and scatter with the seeds to serve.