Friends, I’ve been playing around with Buddha bowls and various salad recipes all summer.
Now, with the bounty of cherry tomatoes in my garden kicked into high gear, I’ve had ample opportunity to craft the pinnacle recipe. This salad is bursting with freshness; the flavors vary from one bite to the next, but each is equally refreshing. I hope you enjoy it as much as I do!
Buddha Garden Salad
- 1/4 cup dried quinoa, prepared
- 1/2 cup water
- 1 cup blueberries
- 1 cup cherry tomatoes, halved
- 1 cup sweet corn kernels
- 1 cup cucumber, chopped
- 1 15 oz can garbanzo beans, drained
- 1 clove garlic, minced
- 2 tbsp red onion, diced
- 2 tbsp cilantro, chopped
- 2 limes, juiced
- 1 medium avocado, diced
Combine quinoa and water in a small sauce pan, prepare according to package directions.
In large bowl, combine blueberries, cherry tomatoes, corn, cucumber, garbanzo beans, garlic, onion, cilantro and lime juice. Add cooked quinoa and mix.
Salad can be refrigerated at this point until served; mix in avocado just before serving.
Calories: 147 per 1 cup serving
Fat: 4.4g. Fiber: 5.8g. Protein: 5g. Carbs: 25g. Sodium: 66.1mg.