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Autumn Buddha Bowl

Author: Amie Valpone

Ingredients

  • 1/2 cup quinoa
  • 2 tsp. olive oil
  • 2 tsp. balsamic vinegar
  • 2 Tbsp. fresh lemon juice
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper
  • 4 cups mixed salad greens
  • 1 large tomato diced
  • 1 cup frozen green peas defrosted
  • 1 can BELA gluten-free sardines drain & chop
  • 1 red bell pepper diced

Instructions

  • Cook quinoa according to package directions.
  • In a small bowl, whisk oil, vinegar, lemon juice, sea salt and pepper; set aside.
  • Remove quinoa from heat; set aside to cool for 10 minutes and fluff with a fork.
  • Add salad greens, tomatoes, peas, sardines and bell peppers; toss to combine.
  • Drizzle with dressing and serve.