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quinoa bowl with
creamy avocado sauce

These quinoa veggie bowls are so versatile. You can customize whatever veggies you prefer or just grab what you have on hand. Feel free to top with chopped walnuts or almonds or add sunflower or pumpkin seeds. Serve with whole grain bread if desired.

buddha bowl

  • 1 cup cooked quinoa

  • 1 cup cooked black beans

  • 1 cup steamed corn

  • 1 english cucumber, diced

  • 10 cherry tomatoes, sliced

  • 1 red onion

  • 1 avocado

  • 12 sprigs cilantro

  • 1 garlic clove

  • juice of one lemon

  • juice of one lime

  1. To make the dressing - Cut avocado and put the flesh in the blender, add garlic, cilantro, juice of lemon and lime, salt and pepper to taste. Then, add in small amount of water. Blend. Scrape down the sides, and add a little bit of more water and blend to creamy consistency. Set aside and chill for the flavors to combine.

  2. Steam the corn and cook quinoa according to directions if not prepared ahead.

  3. In a bowl, assemble your quinoa, english cucumber, tomatoes, corn, onion, and black beans.

  4. Drizzle on avocado dressing and enjoy.

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