Description
Savor the vibrant flavors of this Mediterranean Buddha Bowl, packed with fresh veggies, protein-rich quinoa, and a zesty dressing—perfect for a wholesome meal any day!
Ingredients
Scale
- 1 cup quinoa
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 can (15 oz) kidney beans, drained and rinsed
- ½ cup crumbled feta cheese (optional)
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
- Fresh parsley or mint for garnish
Instructions
- Rinse quinoa under cold water until clear. In a pot, combine quinoa and 2 cups vegetable broth. Bring to a boil over medium heat.
- While the quinoa cooks (about 15 minutes), chop cucumber, cherry tomatoes, and red bell pepper into bite-sized pieces.
- In a small bowl, whisk together olive oil and lemon juice. Season with salt and pepper to taste.
- Once quinoa is cooked and fluffy, allow it to cool slightly. Combine it with chopped veggies in a large mixing bowl.
- Gently fold in kidney beans and feta cheese (if using).
- Garnish with fresh herbs and drizzle with extra dressing before serving.
Notes
- For a low-carb option, substitute quinoa with cauliflower rice or zucchini noodles.
- To add more flavor to your dressing, incorporate minced garlic or fresh herbs.
- Prepare ingredients in advance to save time during meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 20mg