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Quinoa Buddha Bowl

Quinoa Buddha Bowl

Makes 2 delicious Buddha Bowls! If you use the avocado each bowl is 5 points, if you don't you are looking at ONLY 2 points!
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  • 2 cups cooked quinoa
  • 1 can black beans
  • 1 ear of corn
  • 1/2 avocado sliced
  • 6 cherry tomatoes
  • 1-2 tbsp salsa


  • Combine 1⁄2 cup dry quinoa with 1 cup water in a small pot. Bring to a boil, then reduce heat to low and cook, covered, for around 15 minutes. When fully cooked, set aside.
  • Bake corn in oven with leaves still on, directly on oven rack, for 20 minutes. While still warm, peel all leaves, put the cob in a saute’ pan, and cook on the stove top over high heat for a few minutes on each side until kernels start to brown. Cut the ends of and then cut cob in half to make two pieces.
  • Drain, rinse, and cook black beans.
  • Build your Buddha bowl: Start with 1 cup quinoa, add in 1/2 cup black beans, 1/2 cherry tomatoes, 1/2 avocado slices, one slice corn cob. Top with salsa.
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Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.