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.
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.
Divide the quinoa among 6 bowls. Arrange the tossed vegetables, chicken breast, avocado and lettuce leaves in the bowls. Sprinkle with sesame seeds.
This gluten-free chicken recipe is super tasty and loaded with nutrients. Made with a quinoa base, layered with fresh veggies and topped with tender roasted chicken, this recipe will have everyone asking for seconds! This Buddha Bowl is so much more than a celiac friendly recipe, in fact, each bowl contains just 2 grams of saturated fat per serving, making it a tasty heart healthy option. Since this recipe contains 27 grams of carbohydrates per serving, it is also diabetic friendly, making it an ideal choice for those with dietary restrictions. When it seems like this bowl can’t get any better, it does! Each serving contains 365 calories and 30 grams of protein! Whether you are looking to increase your veggie intake or want some more protein in your diet, this Buddha Bowl recipe has it all. Not a fan of quinoa or chicken? No problem! Easily substitute your favorite whole grain and lean protein to make a Buddha bowl that's just right for you. Most importantly, enjoy!
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.
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.
Divide the quinoa among 6 bowls. Arrange the tossed vegetables, chicken breast, avocado and lettuce leaves in the bowls. Sprinkle with sesame seeds.
Thank you!