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20 minutes
Cooking Time
2 bowls
Difficulty Level


Quinoa Buddha Bowl with Tahini Dressing

The dressing can be used in what feels like an infinite number of salads, over roasted vegetables. The recipe is so easy and combines whatever vegetables you feel like from Foodsaver Stores . Enjoy!


For the salad:
1/2 cup Foodsaver Pre-cooked Quinoa
1 &1/2 cups Ardo Cauli Power Mix
1/2 cup Ardo Sweetcorn Kernels
1/2 cup Foodsaver Pre-cooked White Beans
1/2 cup toasted almonds, roughly chopped *
1/2 cup grated fresh beet*
1/2 cup grated fresh carrot*
a few slices of sliced avocado and cucumber as garnish*
For the dressing:
1/2 teaspoon Ardo Garlic
2 tablespoons Premium Light Soy Sauce
1 tablespoon Pure Sesame Oil
3 tablespoons apple cider vinegar*
1/4 cup tahini*
1/4 water*
1 tablespoon nutritional yeast flakes*, optional
* All ingredients available at Foodsaver Stores except those marked with an *.


  1. In a small jug, whisk together the tahini and water until a smooth sauce forms. Whisk in the other dressing ingredients until a smooth dressing forms.
  1. Make the salad: Add 1 tablespoon sunflower oil to a medium sized frying pan over medium high heat.  Add the quinoa and Ardo Cauli Power Mix and lightly stir fry for 5 minutes, mixing the two together. Once cooked, remove from the heat and set aside. In the same pan, add in the sweetcorn, and lightly fry for 2 to 3 minutes, until no longer frozen.
  1. Bring a small pot of water to a boil. Add the white beans for 1 to 2 minutes, until they are no longer cold. Drain and set to the side.
  1. Prepare your fresh ingredients: grate the fresh beets, carrots, and slice your cucumber and avocado.
  1. Assemble the salad. In a large bowl add the quinoa mix. Then add the beans, sweetcorn, toasted almond, fresh beets, carrot, avocado and cucumber on top. Pour a generous amount of dressing over top and enjoy.

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          2235, Nicosia, Cyprus
7000 3663


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