Mediterranean Buddha Bowl Gf Recipe

Cook quinoa

Rinse 1 cup quinoa under cold water until water runs clear. In a small saucepan combine rinsed quinoa, 2 cups water and 1 tsp salt. Bring to a simmer over medium-high heat, then reduce to low, cover and cook 15 minutes or until water is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and stir in 1 tbs extra-virgin olive oil. Set aside to cool slightly.

While quinoa cooks, place 4 cups baby spinach in a large bowl. If spinach leaves are large, tear into bite-size pieces. Keep refrigerated until assembly so leaves stay crisp.

Prepare green garbanzos and edamame

If using canned green garbanzo beans, drain and rinse well. If frozen, thaw and pat dry. For edamame, if frozen, thaw under warm running water or microwave briefly and drain. Place both in a bowl and season with a pinch of salt and 1/4 tsp freshly ground black pepper; toss gently. Set aside.

Trim and roast asparagus

Preheat oven to 425°F (220°C) or heat a grill pan over medium-high. Trim woody ends from 8 asparagus spears (snap where they naturally break). Toss asparagus with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper and 1/4 tsp dried oregano. Spread on a rimmed baking sheet in a single layer and roast 8–10 minutes until tender-crisp and slightly charred. Alternatively grill 3–4 minutes per side. Squeeze half the lemon over asparagus after roasting.

Prepare cucumbers and tomatoes

Cut 1 medium English cucumber in half lengthwise, then slice into 1/4-inch half-moons. Halve 1 cup cherry tomatoes. Combine in a bowl with halved kalamata olives, add a small pinch of salt and 1/4 tsp black pepper and toss. If olives are very salty, omit additional salt.

Make reduced balsamic drizzle

In a small saucepan combine 4 tbs balsamic vinegar and 1 tsp brown sugar or honey. Bring to a gentle simmer over medium-low heat. Reduce heat to low and simmer, stirring occasionally, until the mixture thickens to a syrupy consistency and coats the back of a spoon, about 6–10 minutes. If it becomes too thick, add up to 1 tsp water to reach desired consistency. Remove from heat and season lightly with salt to taste. Let cool slightly; it will continue to thicken as it cools.

Finish hummus and optional seasoning

Portion 3 tbs hummus per bowl. If desired, thin hummus slightly by stirring in 1 tsp water or olive oil to make it easier to dollop. Sprinkle hummus with a pinch of dried oregano and crushed red pepper flakes if using.