What happens if you cross chickpeas, quinoa, corn salad and a wicked sweet mustard sauce?
You get this Buddha bowl, of course!
We’ve been pretty obsessed with Buddha bowls since we first heard about them and if you look over here → you’ll find our guide to creating your very own Buddha bowl from the ground up.
In that guide we’ll show you how to pick a grain, a green, a bean and sauce from scratch. It’s EASY! There are also 20 great examples of our favourite combos included in the Buddha bowl guide.
If you don’t want to start from scratch then stay right here – you’re in for a treat.
This tangy bowl needs very little effort. Pretty much the only thing you have to do is cook the quinoa, which leads us on to:
How to cook quinoa like a pro
Cooking quinoa well is really easy! Master the practice and you’ll have fluffy, tasty quinoa every single time. Simply use double the amount of water to quinoa (1 cup of quinoa = 2 cups of water, for example) and cook uncovered on a medium heat until all the water is absorbed and evaporated, stirring now and then.
Then remove the pan from the heat and cover with a tea towel for five minutes. Done!
The rest is easy peasy – check out the instructions below and you’re in for a tangy treat. Enjoy!
Ingredients
- ⅓ cup quinoa
- 1.5 cups chickpeas (~1 can, 15oz/425g)
- 2 handfuls corn salad (lamb’s lettuce)
- 1 small red onion (finely diced)
- 2 figs, dried
For the dressing:
- 2 tsp mustard
- 2 tsp olive oil
- 1 tbsp maple syrup
- 1.5 tbsp white vinegar
- 1 tbsp sunflower seeds
- 2 tbsp water (to make it saucier)
- Salt and pepper to taste
Instructions
Cook the quinoa according to package instructions.
Dice the red onion and chop the figs.
Drain and rinse the chickpeas and salad.
For the dressing:
Mix together mustard, maple syrup, white vinegar, sunflower seeds, olive oil, water, salt and pepper.
When the quinoa is ready, assemble everything in two bowls, drizzle dressing on top.
