We have been delivering the best in Vegetarian and Vegan food to chefs for over 30 years.If you’re a chef then vegetarianexpress.co.uk is the place to go.

Quinoa buddah bowl

Serves: 2

Not all ingredients for this recipe are available from us.

Click the order now button on any ingredient to be taken to our online shop.


  1. Mix the lemon juice, water, apple cider vinegar, nutritional yeast, garlic powder, salt and dried oregano in a bowl.
  2. Add the tofu, cover with cling-film and leave to marinate for at least 2 hours. Drain.
  3. Meanwhile, cook the quinoa. Thoroughly rinse the quinoa through a sieve, until the water runs clear. Place in a saucepan with the water. Bring to the boil then reduce the heat and simmer, with the lid on for 10-15 minutes. Leave with the lid on for 5 minutes. You should be able to see small spirals separating from the quinoa seeds once cooked (the germ).
  4. Once cooked, stir through the olive oil and a good pinch of salt.
  5. Slice the cherry tomatoes in half, lengthways. Place in a bowl and sprinkle over the salt, pepper and olive oil.
  6. In a separate bowl, thoroughly combine the avocado, salt, pepper and chilli flakes.
  7. Assemble all your prepared ingredients to form a ‘buddha’ salad.
  8. Finish by crumbling over the feta, sprinkling the dill and drizzling the olive oil over the dips.