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Quinoa, Spinach & Avocado Buddha Bowl
Fresh green bowl with creamy avocado, wilted spinach, and quinoa

Quinoa, spinach and avocado Buddha bowl

Author: Flavelo
Recipes Vegetarian & Vegan Salads
Quinoa is a South American pseudocereal that is a complete source of protein. Its natural coating, saponin, is bitter, so the secret lies in thorough washing. In this bowl, the creaminess of avocado and the crunch of walnuts complement the grain, while lime aids the absorption of iron from the spinach and adds freshness.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 2 servings
🔥 Calories 310 kcal
🌍 Cuisine Modern Health-conscious

Ingredients

Equipment Needed

  • Fine-mesh sieve
  • Saucepan
  • Frying pan

Allergen Information

⚠️ Nuts (Walnuts)

Instructions

1 ✓

Wash the quinoa thoroughly under running water, rubbing it until the water runs clear.

Tip: Rubbing helps mechanically remove the bitter coating.
2 ✓

Cook in double the amount of salted water until the seeds open and the little white germ becomes visible (approx. 15 minutes).

Tip: This indicates that the kernel has softened.
3 ✓

Toast the walnuts in a dry frying pan until fragrant, then chop coarsely.

Tip: The heat activates the oils in the walnuts, giving a more intense flavour.
4 ✓

Mix the still-warm quinoa with the spinach so the leaves wilt slightly from the heat.

Tip: This way the spinach doesn't taste raw, but doesn't cook down completely either.
5 ✓

Heap into a bowl, top with sliced avocado, sprinkle with walnuts. Drizzle with olive oil and lime juice.

Tip: The acidity of the lime prevents the avocado from browning (inhibiting oxidation).

Recipe FAQ

Why does the water foam when washing quinoa?
This is saponin, a natural insect repellent on the seed coat. Wash until the foam disappears.

Ingredients

  • 200 g Quinoa
  • 100 g Fresh baby spinach
  • 1 Lime
  • 1 Ripe avocado
  • 30 g Walnut halves
  • 15 ml Olive oil
  • 1 tsp Salt
  • 1 pinch Pepper
  • 10 g Fresh coriander