Quinoa Buddha Bowl with Mango Avocado Salsa

Known for balance, color, freshness, and their array of real food ingredients, there are no set rules when it comes to making Buddha Bowls. This recipe is for a Quinoa Buddha Bowl with zesty mango salsa.

Some say the overflowing vessels of goodness represent the happy Buddha’s belly. Other’s claim that that the Buddha label comes from a little of this and a little of that — not too much of any one thing. Personally, I like to step outside of the Buddha Bowl mystery and make my creations in a square dish.

This Quinoa Buddha Bowl is a super quick, super nutritious lunch for busy moms to throw together at home, pack up in the morning and carry to work, or send as a nutritious school lunch.

The base of this bowl is tricolored quinoa, properly prepared (soaked and rinsed to reduce saponins, the anti-nutrients found in quinoa). It’s a plant-based, fairly complete source of protein that’s great for athletes’ diets. This grain-like seed is gluten-free, high in fiber, and a good source of iron and magnesium.

Onto the quinoa goes one of my favorite homemade chunky salsas…. Mango Avocado! It’s so tasty and versatile that it’s worth doubling the batch. To compliment the sweet (with a tiny hint of spicy) salsa, we add fresh cilantro, purple cabbage, and red bell pepper.

It could be argued that Buddha Bowls are reserved for vegan fare, but I disagree — hence the hard boiled eggs you’ll find on top! A drizzle of olive oil, a splash of lime, and a dash of seasoning and we are ready to eat.

Do you like to eat your Quinoa Buddha Bowl ingredients all tossed together? Or do you mix and match your forkfuls?

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