Buddha Bowl

Instructions

1. Rinse the quinoa under cold water and then cook it in a pot with 200 ml of water. Bring to a boil, then reduce to a simmer for 15 minutes or until water is absorbed.
2. In a large bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, grated carrot, and spinach.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss gently to combine all ingredients.
5. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Tips

• Feel free to add any seasonal vegetables you have on hand.
• This bowl can be prepared in advance for meal prep.