This buddha bowl recipe is super fresh, yummy and versatile. To make ahead - cook the quinoa, make the vinaigrette and prep the veg - refrigerate until you are ready to assemble.
1 cup Radicchio, shredded (kale, red cabbage are good substitutes)
1 cup edamame, shelled
4 carrots, box shredded
8 radishes, thinly sliced
4 scallions, thinly sliced
Recipe Info
Difficulty Level:
Easy
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Serving size:
4
Directions
1. Cook the quinoa according to package directions; set aside.
2. To make the vinaigrette, whisk together the hoisin, rice wine vinegar, lime juice, brown sugar, sesame oil, sambal oelek and Toasted Sesame Ginger (or Buddha Bowl Seasoning) in a small bowl; set aside.
3. Divide the quinoa into 4 bowls. Top with radicchio, edamame, carrots, radish and scallions. Serve with spicy vinaigrette.
Rice,Corn Meal and Polenta, Quinoa, Millet, GF Certified Oats, Buckwheat, Sorghum,Teff, and Amaranth.
Comments
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Recipe Tip:
Swap out the quinoa for brown rice or any of the vegetables for whatever you have on hand. Sauteed chicken or tofu makes a great addition to this bowl.
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