Quinoa Salad Bowl

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Hands up if you love a good salad! Forget sad lettuce leaves topped with store bought dressing — I’m talking hearty bowls of mouth-watering veggie goodness! Today I’m sharing this tasty meal which I whipped up for dinner in under 20 minutes, all while wearing my baby in a wrap while she napped. So ya, it’s pretty darn easy to make.

And Bonus: it’s vegan! Which has been so so good for my body in the past. Mid-Pregnancy I started craving cheese like nobodies business, so my vegan-eating ways were temporarily suspended. Since my daughter’s birth, I’ve been rediscovering how amazing I feel when I cut out meat and dairy.

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Quick meals like this are making my return to plant-based eating a lot easier. We also receive a bi-monthly delivery of organic vegetables from Fresh City Farms, so we’re never without tasty ingredients! This recipe uses Fresh City Farms grape tomatoes, red radishes, and buckwheat sprouts — Yum. 

The Lemon Tahini Dressing below is by Oh She Glows. I use it all the time, and it never fails to make our salads, buddha bowls, and roasted veggies sing!


Quinoa Salad Bowl

Vegan, gluten-free, nut-free, no bake/raw, refined sugar-free, soy-free
Serves 5

Salad Ingredients:

  • 1½ cups quinoa (uncooked)
  • 1 pint grape tomatoes (about 30)
  • 540 ml can of chickpeas
  • 5 small radishes
  • 2 cups sprouts (I used buckwheat)
  • Sesame seeds (optional)

Dressing Ingredients:

  • 1 large garlic clove
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 3 Tbs nutritional yeast
  • 1 Tbs sesame oil
  • 2 Tbs water
  • ¼ tsp fine-grain salt

Directions:

  1. Add quinoa and 3 cups of water to a pot and bring to a boil. Turn down to low heat and simmer for approx. 15 minutes
  2. Meanwhile, cut the grape tomatoes in half and finely slice the radishes
  3. Open the can of chickpeas (I actually struggles with this one while wearing baby in the wrap!)
  4. In a food processor, pulse the garlic into fine pieces. Add remaining dressing ingredients and process until smooth 
  5. Assemble your salad starting with the quinoa, then add the rest of the prepared veggies. Top with dressing, sesame seeds, salt and pepper

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