Quick Quinoa Buddha Bowl

Snacks
0 m
prep time
15 m
cook time
20 m
ready time

This is the perfect low-maintenance recipe for busy weeknights, quick lunches, or even for a fridge cleanout meal

Nov 23, 2012 - HERB

Ingredients

This is the perfect low-maintenance recipe for busy weeknights, quick lunches, or even for a fridge cleanout meal, as any mix of veggies will taste great in this versatile dish. Filled with plant-based protein, nutrient-dense ingredients and cannabis infused extra-virgin olive oil, this fuss-free Buddha bowl will leave you feeling pleasantly nourished and happily uplifted in no time!
½ cup quinoa, rinsed
1 ½ cup water or veggie broth
3 tbsp extra-virgin olive CannaOil
¼ cup broccoli, frozen or fresh
¼ cup peas, frozen
2 cups rough chopped kale leaves, or spinach leaves (or combine both)
¼ cup fresh asparagus, cut on a bias into 1-inch long pieces
½ cup chickpeas, rinsed
½ cup organic crushed tomatoes with basil (or your favorite marinara/pasta sauce or dressing)
½ tsp garlic powder
¼ tsp ginger (optional, or add another spice to change up the flavors- curry powder, turmeric, thyme, etc.)
Pinch of crushed red pepper flakes
2 tbsp nutritional yeast
1-2 tbsp fresh lemon juice
1 tbsp hemp seeds or toasted pepitas
Sea salt and cracked black pepper to taste
Optional Add-ins: ½ cup sliced tempeh or other veggie meat, sliced button mushrooms, shaved carrot, or 3 tbsp Daiya jack style cheese and 2 tbsp Hempseed Parmesan for a cream-style sauce.

Method

  1. Combine the quinoa and water or broth in a medium pot over medium-high heat with a pinch of sea salt. Bring to a boil for a few seconds, then cover and reduce the heat to a low simmer (med-low) for about 10 minutes.
  2. Add in the chickpeas, veggies, greens, crushed tomatoes or sauce of your choice, 2 tablespoons CannaOil, nutritional yeast, lemon juice, seeds, spices, and another pinch of sea salt with cracked black pepper. Cover and cook for 5-10 more minutes, taking care not to scorch the bottom (add a few more tablespoons of water if needed), until the quinoa can be fluffed with a fork and is not crunchy when tasted. 
  3. Once the quinoa is cooked drizzle in the remaining tablespoon of CannaOil and stir to combine all ingredients together. Season to taste with salt and pepper. Pour into a bowl, sprinkle with a few hemp seeds or a few teaspoons of Hempseed Parmesan and enjoy! 


*Dose Wisely: The CannaOil amount in this recipe is a suggestion, and is highly variable depending on the strength of your CannaOil and the potency you are going for. Use this amount as a guideline to figure out the right amount for your situation. The best way to test for potency is to start with one portion of your meal, wait an hour, see how you feel, then snack on more if it feels right. Listen to your body! Make smart dosing choices and munch wisely! 

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