Buddha Bowl
Shopping list
  • 1cup quinoa
  • 1cup pankoor any fine breadcrumbs
  • 1/8cup chivesfinely chopped
  • 1/2cup orange jam
  • 1 small onionfinely chopped
  • 2cloves garlicgrated
  • 1inch gingergrated
  • 1 lemon for juice
  • vegetable oil
  • salt & pepper
  • Your selection of vegetables for the salad
Culinary Spice Kit
  • Coarse brown mustard, nigella seeds
  1. Cook quinoa according to package instructions.
Salad dressing
  1. In a small POT, heat orange jam with 1/2 cup of water, half of the ginger, and salt to taste.
  2. Cook over slow heat for 10 minutes.
  3. Stir in 1/2-1 tsp lemon juice. Set aside to cool.
Prepare balls
  1. In a BOWL, combine onions, garlic, half of the ginger, chives, and Buddha Spices.
  2. Add quinoa, salt & pepper to taste. Mix well.
  3. Add 2 or more tbsp panko as needed to absorb most of the liquid.
  4. Form little balls in the size of 1-inch diameter.
  5. On a PLATE, roll the balls in the remaining panko until they are coated on all sides.
  1. In a PAN, heat 4 tbsp oil over medium heat.
  2. Fry quinoa balls on all sides until they turn brown and crisp.
  1. Distribute salad in bowls.
  2. Add quinoa balls and pour the dressing on top.
  3. Enjoy!
Recipe Notes


  • 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.