Dinner for 6

Summer Quinoa Buddha Bowl

Name: Summer Quinoa Buddha Bowl
Total time: 45 min
Yield: 6 servings
Cuisine: American
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

$9.62for 445 minServes 6

Quinoa, crisp vegetables, spinach, avocado, and pepitas come together with a tangy homemade vinaigrette.

Photo: ohsheglows.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Garlic, 1$0.75 each typical	1	$0.75Typical price
	Quinoa, 9 oz$0.20/oz typical	9 oz	$1.80Typical price
	Green beans, 0.5 lb$2.49/lb typical	0.5 lb	$1.25Typical price
	Fresh peas and snap peas, 0.5 lb$3.49/lb typical	0.5 lb	$1.75Typical price
	Zucchini and summer squash, 0.55 lb$1.79/lb typical	0.55 lb	$1.01Typical price
	Spinach, 1.5 oz$0.35/oz typical	1.5 oz	$0.52Typical price
	Carrots, 0.15 lb$1.09/lb typical	0.15 lb	$0.17Typical price
	Beets, 0.25 lb$1.99/lb typical	0.25 lb	$0.50Typical price
	Avocados, 1.5$1.29 each typical	1.5	$1.94Typical price
	Nuts and seeds, 3.5 oz$0.70/oz typical	3.5 oz	$2.36Typical price
	Lemons and limes, 0.75$0.60 each typical	0.75	$0.40Typical price
Total for the servings shown		$14.43

Swaps

Swap green beans for broccoliabout $0.50/lb less at typical prices
Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap zucchini and summer squash for bell peppersabout $0.70/lb more at typical prices

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.

45 minstart to table
Mediumdifficulty
6servings as written
$$typical cost tier

American Vegetarian Dairy-free Budget Family Dinners Summer

Typical price

$2.40 per serving$9.62 for 4

City Store

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.

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.