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Chicken and Quinoa Buddha Bowl

  • 16 October 2020
Chicken and Quinoa Buddha Bowl

Serves 6


1 cup uncooked quinoa
1 1/2 cups low-sodium chicken broth (gluten free if needed)
1 garlic clove, minced
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 tsp honey
2 Tbsp olive oil
1/8 tsp salt
Black pepper, to taste
1 pint grape tomatoes, halved
1 bell pepper, sliced
2 radishes, sliced
2 small cucumbers, sliced
1 lb roasted skinless chicken breast, sliced
1 avocado, pitted, peeled and sliced
1 head small Romaine lettuce
1 Tbsp toasted sesame seeds





  1. Rinse the quinoa under cold water and drain well. Transfer the quinoa to a medium saucepan and add the broth. Bring the broth to a boil over medium-high heat. Lower the heat and simmer, covered, for 25 minutes. Remove from heat and set aside.
  2. In a large bowl, mix the garlic, lemon juice, Dijon mustard and honey. Slowly whisk in the olive oil. Add the salt and black pepper to taste. Add the tomatoes, bell pepper, radishes and cucumber. Toss to coat with the dressing.
  3. Divide the quinoa among 6 bowls. Arrange the tossed vegetables, chicken breast, avocado and lettuce leaves in the bowls. Sprinkle with sesame seeds.


Nutrition Facts

Serving size: 1 cup
Calories: 365 Fat: 14g Saturated Fat: 2g Cholesterol: 64mg Sodium: 317mg Carbohydrates: 27g Fiber: 6g Protein: 30g