Green Superhero Quinoa Buddha Bowl

Steps

How to make it

Prep 20 min · Cook 12 min

1. Rinse 藜麥 80 g; simmer with a 1:2 water ratio, cover on low 15 minutes until absorbed, rest off heat 5 minutes, then fluff with a fork and cool.
2. Cut 花椰菜 120 g into small florets; blanch in salted boiling water 3 minutes until tender-crisp and drain; cut 蘆筍 as needed on the bias, blanch 2 minutes, then shock in ice water to stay bright green.
3. Bring a pot of water to a boil with 1 tsp vinegar; reduce to low, stir a gentle whirlpool, add 雞蛋 2 pcs for poached eggs, cook about 3 minutes until whites set and yolks runny, then drain.
4. Heat a skillet over medium with half of 橄欖油 1.5 tbsp; quickly sauté blanched cauliflower and asparagus 1 minute; season with 海鹽 1/3 tsp and set aside.
5. In a deep bowl or shallow plate, spread a layer of quinoa as the grain base, leaving edges for garnish.
6. Top quinoa with sautéed cauliflower and asparagus, 莎莎 as needed, and 2 poached eggs in the center.
7. Drizzle remaining olive oil, sprinkle chopped nuts, break poached eggs so yolk flows into the bowl, and serve.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions