Zesty Buddha Bowl with Quinoa
Zesty Buddha Bowl with Quinoa
10 mins
4
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 2 |
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| 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 |
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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. |