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Quinoa and Kiwi Buddha Bowl with Walnut Mustard Cream
A colorful and balanced bowl combining quinoa, broccoli, kiwis, and beets with a creamy walnut-mustard sauce inspired by Italian and Asian cuisines. A complete and nutritious meal.
38 min4 servings420 kcalDifficulty: Medium
Ingredients
- 200 g Quinoa
- 300 g Broccoli
- 200 g Beets
- 4 piece Kiwis
- 120 g Walnuts
- 2 tbsp Mustard
- 4 tbsp Olive oil
- 400 ml Water
- 1 tbsp Honey
- 2 clove Garlic
- 100 ml Sour cream
- 1 pinch Salt
- 1 pinch Pepper
Instructions
Step 1
Cook the quinoa for 15 minutes in 400ml of boiling salted water.
Step 2
Steam the broccoli for 10 minutes and cut the raw beets into sticks.
Step 3
Grind the walnuts in a blender with the mustard, olive oil, honey, and garlic.
Step 4
Fold the sour cream into the walnut sauce and season to taste.
Step 5
Peel and slice the kiwis.
Step 6
Assemble the bowls by alternating quinoa, broccoli, beets, and kiwis.
Step 7
Generously drizzle with the walnut-mustard sauce before serving.