Summer Greens Buddha Bowl

Serves 4 · 25 min prep · 20 min cook

Ingredients

• 1 cup dry quinoa
• 4 cups baby kale or mixed baby greens
• 1 English cucumber
• 2 ripe avocados
• 1.5 cups shelled edamame
• 2 cups broccoli florets
• 1 cup fresh peas (or thawed frozen)
• 4 radishes
• 1/4 cup fresh mint leaves
• 1/4 cup fresh parsley
• 1/4 cup plus 1 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 garlic clove
• 1/4 cup toasted pumpkin seeds
• 1/2 cup crumbled goat cheese or feta
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Rinse quinoa under cold water. Combine with water and salt in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and let steam covered 5 more minutes.
2. 2While quinoa cooks, bring a medium pot of salted water to a boil. Blanch broccoli florets 2 minutes until bright green and crisp-tender, then immediately plunge into ice water. In the same water, blanch peas 60 seconds and ice-bath them too. Drain well.
3. 3If using frozen edamame, microwave or simmer according to package until hot, about 3–4 minutes; drain and pat dry. Thinly slice cucumber into half-moons and radishes into paper-thin rounds.
4. 4Make the lemon-herb dressing: mince the garlic and finely chop half the mint and parsley. In a jar whisk olive oil, lemon juice, Dijon, honey, minced garlic, chopped herbs, salt, and pepper until emulsified.
5. 5Toss the baby kale or mixed greens with olive oil and salt in a large bowl; massage gently 30 seconds so the leaves soften slightly and turn glossy.
6. 6Divide the massaged greens among four wide bowls. Spoon a generous mound of warm quinoa into each bowl as the base grain.
7. 7Artfully arrange piles of blanched broccoli, peas, edamame, cucumber, and radish the quinoa. Halve, pit, and slice the avocados; fan the slices over each bowl and season lightly with salt.
8. 8Drizzle each bowl generously with the lemon-herb dressing—per serving. Scatter crumbled goat cheese or feta, toasted pumpkin seeds, and the remaining whole mint and parsley leaves on top.
9. 9Finish with a final crack of black pepper and an extra squeeze of lemon if you like brighter flavor. Serve immediately while the quinoa is still slightly warm and the greens are crisp.
10. 10For meal prep, store components separately and assemble just before eating; the dressing keeps 4 days refrigerated and the bowls stay vibrant and fresh.