Mini Red-Quinoa Buddha Bowls
You might have heard the phrase ‘buddha bowl’ before. It was made popular amongst the vegetarian community in the last 3- 4 years and refers to a ‘big’ grain-based vegan or vegetarian dish, presented in a massive stone or rustic-type bowl–the inspiration being the stereotype of a typical Buddha with a big round belly!
I don’t think I’ve ever seen a big Buddha in reality, only in sculptures and historic depictions on murals found on temple walls. Buddhas of today are super lean and are the most modest and conscious of consumers when it comes to their food and where it comes from! So for this month’s content I was inspired by the ‘buddha’ + food notion and the ‘bowl-food’ trend that seems to be going strong still. Here I’m showing you how to make a one-pot dish, plated in ‘mini’ Buddha bowls that would be great for entertaining.
Recipe yields 3 – 5 servings
2 cups organic red quinoa
2 cups water
6 organic minced garlic cloves
400 gm organic fresh whole spinach leaves
2 tsp sea salt
1 tsp cracked black pepper
2 TBS olive oil
1 TBS grass-fed butter or ghee
1/2 cup pomegranate seeds
In a large saucepan on high heat, add olive oil, grass-fed butter or ghee, and 3 – 4 organic minced garlic cloves . Allow garlic to brown slightly (around 1 minute), bring heat down to medium and add in whole fresh spinach leaves a little bit at at time.
As they wilt down, fold, and keep adding spinach leaves until the entire quantity is cooked. Keep folding spinach with a wooden spoon. Do not over cook–the green color needs to still be vibrant, and spinach needs to still have some bite. Spinach will release some juice (do not discard you will need this when making quinoa). Using a ladle strain spinach and set aside.
In the same saucepan bring heat to high, (with the juice from spinach still in it) add red quinoa, 3 minced garlic cloves, sea salt, and water. Mix well and bring to boil, then bring heat to medium and cover. Let quinoa cook for 20 – 30 minutes until done.
Using mini ramekins, place some red quinoa in the base, top with spinach and garnish with pomegranate seeds. Enjoy and please share your trials with us!