Spinach and quinoa buddha bowl

February 4, 2019
February 5, 2019
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Spinach and quinoa buddha bowl

Spinach and quinoa buddha bowl

Another winner recipe from my favorite foodie website: www.bibbyskitchenat36.com

Serves 4 

  • 1 cup dry measure quinoa, cooked as per instructions and cooled
  • 80g baby spinach
  • a generous handful mint and flat leaf parsley, roughly chopped
  • 15ml (1 tablespoon) lemon juice
  • 15ml (1 tablespoon) extra virgin olive oil
  • roast carrots and sweet potatoes
  • 1 cup cherry or romanita tomatoes, halved
  • 1 avocados, sliced
  • falafel (optional)
  • blackberries
  • toasted sunflower seeds
Tahini sauce
  • 60ml (1/4 cup) tahini
  • 15ml (1 tablespoon) lemon juice
  • 45-60ml cold water
  • salt and black pepper, to taste

Pile the baby spinach, mint and parsley together and chop until relatively fine. Add to a bowl, along with the quinoa. Drizzle over the lemon juice and olive oil and toss together.

For the tahini sauce, mix all the ingredients together until smooth.

To assemble, divide the quinoa between 4 bowls. Arrange the remaining ingredients alongside and drizzle liberally with the tahini sauce.


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.