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Quinoa Buddha Salad

Prep Time15 mins
Cook Time10 mins
Course: Main Course, Salad, Side Dish
Servings: 4


  • 1/2 cup quinoa
  • 1 bunch kale
  • 2 tablespoons water
  • sea salt to taste
  • 3 cloves garlic minced
  • 1 cup red cabbage
  • 1.5 cups organic soybeans frozen
  • 1/4 cup sunflower seeds
  • 1 tablespoon olive oil


  • Cook the quinoa according to the instructions.
  • Mince the garlic and add it to a warm pan with the olive oil.
  • Rinse, destem, and chop the kale into small pieces. Add it to the pan with olive oil. Add 2 tablespoons water. Cook for 10-15 minutes on medium.
  • Heat the soybeans in a pot of water until warmed through.
  • Chop the cabbage and add it to a large bowl. Add the sunflower seeds.
  • Once cooked, add the quinoa, kale, and soybeans to the large bowl.
  • Top with lemon garlic tahini dressing or your fav homemade dressing.
  • Toss and enjoy.
  • Makes 2-3 big servings, or 4-5 small servings. Refrigerate for up to 5 days.