Time
30 min
Serving
6 persons
Calories
0
Ingredients
- quinoa.: 1 cup
- water.: 2 cups
- black beans, drained and rinsed.: 1 can
- mixed salad greens.: 2 cups
- bell pepper, sliced.: 1 piece
- avocado, sliced.: 1 piece
- cucumber, sliced.: 1 piece
- radishes, sliced.: 4 piece
- olive oil.: 2 Tbsp
- For the Sweet Mustard Sauce::
- Dijon mustard.: 0.25 cup
- maple syrup.: 1 Tbsp
- apple cider vinegar.: 3 Tbsp
- Salt and pepper to taste.:
Metric Conversion
Stages of cooking
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Rinse the quinoa under cold water until water runs clear. Add quinoa and water to a medium saucepan and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until water evaporates and quinoa is tender.
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Meanwhile, prepare the sweet mustard sauce by whisking together Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper in a small bowl. Set aside.
-
Heat olive oil in a pan over medium heat. Add bell peppers and sauté until softened.
-
Divide salad greens equally among four bowls. Top with cooked quinoa, black beans, sautéed bell peppers, avocado, cucumber, and radishes.
-
Drizzle the sweet mustard sauce over the top right before serving. Please enjoy your healthy and delicious Buddha bowl.
