Buddha Bowls

  • 1/4 cup water
  • 2 tablespoon rice wine vinegar
  • 1/2 cup quinoa, uncooked
  • 1 1/4 cups water
  • 1/2 avocado, thinly sliced
  • 1/2 cup grape tomatoes, halved
  • 1 carrot, cut into matchsticks
  • 1-2 green onions, thinly sliced

Honey Ginger Sauce

  • 3 cloves garlic, minced
  • 2 tablespoon fresh ginger, minced
  • 2 tablespoon raw honey
  • 1/4 cup low-sodium soy sauce


Buddha Bowls

  1. Heat sauce pan over medium heat and add the quinoa and water.
  2. Cook, covered, until quinoa absorbs all the liquid.
  3. To make the sauce, combine the garlic, ginger, raw honey, soy sauce, water, and rice wine vinegar in a saucepan and heat until boiling. Allow to reduce over 6-8 minutes.
  4. To assemble the bowl, add the cooked quinoa to the bottom of a bowl.
  5. Top with the sliced avocado, halved grape tomatoes, carrots, and green onions.
  6. Drizzle with the honey-ginger sauce and serve.