A Satisfying Plant-Based Salad Plus Leftovers
I discovered the basics for this recipe on the Vegan & Plant-Based Recipes Facebook group that I belong to.
Note: Stay away from the snarky bullshit about living vegan and you might enjoy this group too. I stick to reading the recipes that many members share.
This salad is so easy to make and is absolutely delicious. It’s great on a hot summer day for lunch or dinner.
I made the quinoa early in the morning since I had to boil the quinoa. Another benefit of quinoa, it only takes 15–20 minutes to cook. Let it cool. Refrigerate in a covered dish or container until you’re ready to assemble the salad.
Check out this previous article of mine on perfecting quinoa - How To Cook Quinoa to Perfection.
Quinoa Buddha Bowl Ingredients
Ingredients — Makes 2 servings. Chop or slice all ingredients into bite-size pieces. Use whatever veggies you have on hand. This is what I used.
- Quinoa
- Spinach
- Red, yellow &/or orange peppers
- Purple Onion
- Cherry Tomatoes
- Zucchini
- Cucumber
- Avocado
- Walnuts
- Green &/or Black Olives
- Ground Black Pepper
- Follow Your Heart Bleu Cheese Crumbles -or- shredded Parmesan
Dressing — The measurements listed are “guesstimates.” Adjust according to your taste.
- 4 T. Avocado or Olive Oil
- 1/2 tsp. Cayenne Pepper
- 2 tsp. Oregano
- 1/2 tsp. Garlic or Onion Powder
- A pinch of Sea Salt or Table Salt
- 1/3 tsp. Sesame or Chia Seeds
Assemble the salad for a nice visual presentation.
Step 1 — line the bowl/plate with the spinach leaves.
Step 2 — spoon half of the quinoa onto each bed of spinach.
Step 3 — put the walnuts in the center of the bowl.
Step 4 — add each vegetable separately.
Step 5 — grind the black pepper over the salad & add the bleu cheese crumbles or shredded Parmesan. Drizzle with the dressing when it’s time to eat.
Leftovers
Yes, we had leftovers. Last night I made two tortilla wraps. I spread each tortilla with Dijon, added a combo of lettuce & spinach, and spooned on the leftover quinoa salad. I topped them with additional sliced avocado & green olives and served with a leftover spaghetti salad on the side.
Economical too
I love being able to make multiple meals that are easy on the budget. I imagine you do too. Enjoy.
Bon appétit!
Eat Well! Stay Well! Live Well!