Buddha bowl with basil pea quinoa, romesco aubergine, chickpeas and spinach

Buddha bowl with basil pea quinoa, romesco aubergine, roasted chickpeas, and spinach

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak half a cup of quinoa for 30 mins in drinking water.

Step 2

After soaking, wash the quinoa well.

Step 3

In a saucepan, add the quinoa and 1.5x the amount of water and bring to boil. Then lower the flame to lowest heat and cook with lid for 15 mins.

Step 4

After 15 mins, when the quinoa becomes translucent, turn off the heat. Keep in the saucepan for another 5 mins. (Alternatively, follow instructions on the pack of quinoa). Quinoa is cooked!

Step 5

In a mixing bowl, add chopped basil or parsley or dill (or all). Squeeze the juice of half a lemon, add a dash of olive oil, and salt and pepper to taste. Mix well. Add the cooked quinoa to this dressing. Top up with boiled green peas. Mix well.

Step 6

In a grilling pan, place aubergine slices. Spread romesco sauce on each side. Drizzle olive oil over the slices and pan. On a low heat, keep turning the sides with a spatula till fully cooked on both sides.

Step 7

In a frying pan, add some olive oil. Add canned/boiled chickpeas. Add salt, cumin powder, paprika powder, and garlic powder. Roast till the chickpeas become crispy.

Step 8

Sautee some spinach on a grilling pan by adding some salt and olive oil.

Step 9

Assemble the Buddha bowl by placing all the components in a bowl.