Dinner for 6
Summer Quinoa Buddha Bowl
Quinoa, crisp vegetables, spinach, avocado, and pepitas come together with a tangy homemade vinaigrette.
Typical price
$9.38for 4 servings
$2.34 per serving$9.38 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: ohsheglows.com
- 45 minstart to table
- Mediumdifficulty
- 6servings as written
- $$typical cost tier
AmericanVegetarianDairy-freeBudgetFamilyDinnersSummer
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Juice, soda and mixers$0.04/oz typical | 1 oz | $0.04Typical price |
| Garlic$0.75 each typical | 1 | $0.75Typical price |
| Quinoa, couscous, barley$0.20/oz typical | 9 oz | $1.80Typical price |
| Green beans$2.49/lb typical | 0.5 lb | $1.25Typical price |
| Fresh peas and snap peas$3.49/lb typical | 0.5 lb | $1.75Typical price |
| Zucchini and summer squash$1.79/lb typical | 0.55 lb | $1.01Typical price |
| Spinach$0.35/oz typical | 1.5 oz | $0.52Typical price |
| Carrots$1.09/lb typical | 0.15 lb | $0.17Typical price |
| Beets$1.99/lb typical | 0.25 lb | $0.50Typical price |
| Avocados$1.29 each typical | 1.5 | $1.94Typical price |
| Nuts and seeds$0.70/oz typical | 3.5 oz | $2.36Typical price |
| Total for the servings shown | $14.07 | |
Pantry staples you likely have
Wine, beer and spiritsMustard, mayo, ketchupHoney or maple syrupSalt and pepperCooking spray, shortening, ghee, coconut and sesame oil
Not included in the cost.
Ingredients
- 3 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 2 tbsp dijon mustard
- 1 garlic clove
- 2 tsp pure maple syrup (optional)
- 1/2 tsp pink himalayan salt or fine sea salt (optional)
- freshly ground black pepper (optional)
- 7 tbsp extra-virgin olive oil (optional)
- 1 1/2 cups uncooked quinoa
- 2 tbsp extra-virgin olive oil
- 2 cups fresh green beans
- 2 cups fresh snap peas
- 2 cups yellow zucchini
- pink himalayan salt or fine sea salt (optional)
- 1 1/2 cups fresh baby spinach
- 1 carrot
- 1 beet
- 1 1/2 large ripe avocados
- 3/4 cup toasted pepita seeds
Steps
- Rinse the quinoa, place it in a medium saucepan with 3 cups water, and bring it to a boil.
- Cover the saucepan, reduce the heat, and simmer the quinoa for 15 minutes until tender.
- Whisk the vinegar, lemon juice, mustard, maple syrup, garlic, salt, pepper, and 7 tablespoons oil in a small bowl.
- Heat 2 tablespoons oil in a large skillet over medium heat and cook the green beans, snap peas, and zucchini for 8 minutes.
- Shred the carrot and beet, slice the avocado, and arrange them with spinach, quinoa, cooked vegetables, and pepitas.
- Drizzle the vinaigrette over the bowls and serve.
Swaps
- Green beans for Broccoliabout $0.50/lb less at typical prices
- Carrots for Sweet potatoesabout $0.20/lb more at typical prices
- Zucchini and summer squash for Bell peppersabout $0.70/lb more at typical prices
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