Walnut Buddha Bowl

By Marissa Juarez
Total Time
52 Mins
Serves
4
Serving Size
1/4 recipe
Meal
Dinner
Course
Side

DESCRIPTION

Prep Time
30 Mins
Cook Time
22 Mins
Total Time
52 Mins
Calories
690
Total Fat
53
Saturated Fat
8
Polyunsaturated Fat
19.8
Monounsaturated Fat
20.66
Cholesterol
25
Sodium
490
Carbohydrates
41
Dietary Fiber
6
Protein
16
Vitamin D
0

Ingredients

WALNUT VINAIGRETTE

  • 1/2 cup oil (such as vegetable or avocado)
  • 1/4 cup California walnuts, toasted and chopped
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 2 cloves garlic, crushed
  • Juice of 1 lemon (2 tablespoons)
  • Salt and pepper to taste

PICKLED RED ONION

  • 1/2 cup cider or wine vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 red onion, thinly sliced

BOWL

  • 1 1/3 cups chicken or vegetable stock
  • 1 cup quinoa
  • 1/2 cup goat cheese
  • 1/2 cup chopped California walnuts
  • 2 cups arugula
  • 1/4 cup 1/4-inch diced dried apricots
  • 1/4 cup sliced dried apple rings
  • Walnut Vinaigrette
  • Pickled Red Onion

Preparation

  1. Place all vinaigrette ingredients in a jar with a tight-fitting lid. Shake well, then refrigerate until ready to serve.
  2. To prepare pickled onions, stir together vinegar, sugar and salt in a medium bowl. Add onion and stir well to coat. Cover and refrigerate for at least 30 minutes to marinate.
  3. Bring stock and quinoa to a boil in a small saucepan. Reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes. Remove cover and fluff with a fork; let cool.
  4. Stir together walnuts and goat cheese in a small bowl and roll into quarter-size balls.
  5. To assemble Buddha Bowls, place equal amounts of arugula into 4 large salad bowls and top with equal amounts of quinoa. Place dried apricots and dried apples off to one side and the cheese walnut balls on the opposite side. Top with pickled onions and drizzle with vinaigrette.