Healing + Healthy Turmeric Quinoa Buddha Bowls
Over the weekend Michael and I took a much needed break from our usual crazy Friday and Saturday nights. You know, the ones that include:
Putting Noe to bed.
Drinking 1/2 a glass of wine.
Eating some food.
Watching John Oliver or a movie we’ve seen 50 times.
Then around 9:45 declaring ourselves tired and going to bed.
Yep, we’re that kind of crazy.
But, on Saturday night we were invited to a fundraiser by one of Michael’s friends. We found ourselves some babysitters (thank you Aunt Sarah and Uncle Ryan), put on some clothes that don’t fall into the “active wear” category, grabbed an Uber and went out!
Look, we’re fancy.
We thoroughly enjoyed ourselves. We bid on some auction items we probably didn’t need (thank goodness someone out bid us on those baseball tickets), we talked to each other without interruption and I managed to divulge my great fear of becoming too “granola” if I bought these shoes.
We also drank too much wine.
So when Noe woke up at 6:30 Sunday morning we were a little worse for wear, or maybe that was just me. After downing my weight in peanut butter and iced coffee in the morning I decided I needed something super healthy and filling for lunch.
Buddha bowls for the win, because they’re:
D.) Quiet to make while Noe naps.
I can’t say that there is really a tried and true recipe for these, however I did put a rough one together for this post. Mostly though, I just pile a bowl high with whatever is living in our fridge, always trying to include a grain, a protein and lots of greens.
I usually make my quinoa with water and a touch of salt but I much prefer the method below if you have vegetable stock. The quinoa comes out much flavorful and the turmeric offers up healing anti-inflammatory properties, which is always welcome after too much wine.
Turmeric Quinoa Buddha Bowls (vegan, gluten free)
- For the quinoa:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 teaspoon ground turmeric
- For the bowls:
- 1 cup lettuce of choice
- 1 cup spiralized zucchini
- ¼ tomatoes
- ¼ cup tofu
- ½ cup cooked quinoa
- ¼ cup roasted golden beets
- Handful of micro greens
- For the dressing:
- ¼ cup hummus
- 1½ tablespoons rice wine vinegar
- To make the quinoa, add quinoa and vegetable stock together. Bring to a boil then reduce to a simmer for about 10 minutes. Stir frequently as water begins to evaporate. In the last minute or two of cooking add the turmeric. Quinoa will be done when it looks like it's "sprouted tails" and all the water is absorbed.
- While quinoa is cooking, place all salad ingredients in a bowl. Then in a small dish mix hummus and vinegar together until combine.
- Add quinoa to salad then top with dressing.
- This recipe is for one bowl but you'll have leftover quinoa giving these measurements.