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Spinach quinoa Buddha bowl with beetroot
Nutritious vegetarian bowl with toasted walnuts

Spinach quinoa Buddha bowl with beetroot

Author: Flavelo
Recipes Vegetarian & Vegan Salads
The essence of a Buddha bowl is abundance and balance: the plate bulges with goodies like Buddha's belly. In this version, the earthy sweetness of beetroot meets the crunch of walnuts and the creaminess of avocado. A perfect example of how to create a complete, filling meal on a plant basis.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 870 kcal
🌍 Cuisine Modern International

Ingredients

Equipment Needed

  • Small saucepan for quinoa
  • Chopping board
  • Mixing bowl for dressing

Allergen Information

⚠️ Nuts (Walnuts)

Instructions

1 ✓

Rinse the quinoa thoroughly under hot water in a fine sieve until the water no longer foams.

Tip: This removes the bitter compound (saponin) from the seeds.
2 ✓

Cook the quinoa in double the amount of salted water for approx. 15 minutes until the little 'tails' separate from the seeds and the water is absorbed. Leave to rest covered for 5 minutes, then fluff with a fork.

Tip: During resting, the steam permeates the grains evenly, making it fluffy, not sticky (starch gelatinisation).
3 ✓

Meanwhile, toast the walnuts in a dry pan for a few minutes until fragrant. Be careful, they burn quickly!

Tip: Toasting brings out the essential oils in the nuts, making the flavour more intense (start of Maillard reaction).
4 ✓

Dice the prepared (cooked) beetroot, slice the avocado thinly. Wash and dry the spinach.

Tip: Beetroot stains everything, so cut it last or use a separate board.
5 ✓

Make the dressing: in a small jar, shake the olive oil, lemon juice, salt, and pepper together until you get a homogenous, opaque liquid.

Tip: Shaking disperses tiny oil droplets in the acid, creating an emulsion.
6 ✓

Assemble the bowl: pile the quinoa, spinach, beetroot, and avocado in separate mounds next to each other.

Tip: The visual experience is just as important; the contrast of colours is appetising.
7 ✓

Just before serving, drizzle with the dressing and sprinkle with the toasted walnuts and parsley.

Tip: If you mixed it beforehand, the spinach would wilt from the acid (cell wall breakdown).

Recipe FAQ

The quinoa turned out bitter, why?
You didn't rinse it enough. The natural protective layer (saponin) on the surface of quinoa is bitter; this must be rinsed off with hot water.
What makes it filling?
Quinoa is a complete protein and fibre source, while avocado and walnuts provide healthy fats.

Ingredients

  • 200 g Quinoa (measured dry)
  • 150 g Fresh baby spinach
  • 300 g Cooked or roasted beetroot
  • 1 pc Ripe avocado
  • 50 g Walnut kernels
  • 30 ml Extra virgin olive oil
  • 20 ml Lemon juice
  • 1 tsp Salt
  • 1 pinch Freshly ground pepper
  • 10 g Fresh parsley