Buddha Bowl

Buddha Bowl

Cuisine Asian
Servings 3

Ingredients
  

Shopping list

  • 1 cup quinoa
  • 1 cup panko or any fine breadcrumbs
  • 1/8 cup chives finely chopped
  • 1/2 cup orange jam
  • 1 small onion finely chopped
  • 2 cloves garlic grated
  • 1 inch ginger grated
  • 1 lemon for juice
  • vegetable oil
  • salt & pepper
  • Your selection of vegetables for the salad

Culinary Spice Kit

  • Coarse brown mustard, nigella seeds

Instructions
 

Cook

  • Cook quinoa according to package instructions.

Salad dressing

  • In a small POT, heat orange jam with 1/2 cup of water, half of the ginger, and salt to taste.
  • Cook over slow heat for 10 minutes.
  • Stir in 1/2-1 tsp lemon juice. Set aside to cool.

Prepare balls

  • In a BOWL, combine onions, garlic, half of the ginger, chives, and Buddha Spices.
  • Add quinoa, salt & pepper to taste. Mix well.
  • Add 2 or more tbsp panko as needed to absorb most of the liquid.
  • Form little balls in the size of 1-inch diameter.
  • On a PLATE, roll the balls in the remaining panko until they are coated on all sides.

Fry

  • In a PAN, heat 4 tbsp oil over medium heat.
  • Fry quinoa balls on all sides until they turn brown and crisp.

Serve

  • Distribute salad in bowls.
  • Add quinoa balls and pour the dressing on top.
  • Enjoy!

Notes

Variations
  • Make meatballs from poultry, pork, or veal instead of quinoa balls.
  • For the coating, add 2 tbsp or more sesame seeds to the panko.
  • Substitute chives with parsley or cilantro.
Keyword nigella