This simple, tasty quinoa Buddha bowl works well as a hot dish or as a cold salad.
You can also use a mix of hot and cold ingredients. I liked it a lot when I tossed room temperature quinoa with chilled kale, hot braised parsnips, and cold avocado. Such a great combination of textures, flavors, and temperatures!
The Vinegar Braised Parsnips in this quinoa Buddha bowl recipe are from Vegan Under Pressure by Jill Nussinow. The published was kind enough to send me a review copy of Jill’s book, and I am totally smitten!
The first half of Vegan Under Pressure is all about how to use your pressure cooker. This is super handy, since the manual that came with my Instant Pot is kind of confusing. Jill does a great job of laying out the cooking times you need along with amounts and instructions on how long to wait before releasing pressure. A quick release versus a natural release makes a huge difference in total cooking time and in how the finished dish turns out.
I tested a few recipes from Jill’s book in my Instant Pot, but if you have a different pressure cooker, don’t worry! Her recipes include instructions for all types of pressure cookers, so she has got you covered.
This book came out right after I got my Instant Pot, so I was excited to dive in! I used her simple, 2-ingredient recipe for making soy yogurt and the Arroz Non Pollo. This book is a joy to cook through, whether you’re new to your pressure cooker or are a pressure cooking pro looking to spice things up.
I tossed Jill’s braised parsnips into a Buddha bowl, but you could also serve it as a side with some baked tofu and your favorite grain to go with. If you mix things up, let me know what you do!
Quinoa Buddha Bowl with Maple Vinegar Braised Parsnips
For the Maple-Vinegar Parsnips
- 1 1/2 pounds parsnips - The two giant parsnips pictured above were just over 1 1/2 pounds., all about the same size, peeled, cut into 1/2-inch slices on the diagonal
- 1/4 cup vegetable broth
- 3 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon salt or less - to taste
- freshly ground pepper
For the Quinoa Buddha Bowl
- 1 cup dry quinoa - cooked in 2 cups water or broth*.
- 1 recipe Maple and Vinegar Braised Parsnips - see above
- 1 Haas avocado - chopped
- 1 batch Ginger Sesame Kale
- 1/2 cup roasted - unsalted cashews
- 1 fresh lemon - quartered
Make the Parsnips.
- Add the parsnips, vegetable broth and vinegar to the pressure cooker.
- Bring to high pressure. Cook for 3 minutes.
- Quick release the pressure. Open the lid, carefully tilting it away from you.
- Check to see that the parsnips are cooked through. If not and they need more liquid, add a few more tablespoons of broth or water. Bring back to high pressure for 1 minute.
- Quick release the pressure and stir in the maple syrup. Transfer to a bowl.
Make the Quinoa Buddha Bowl
- Divide the cooked quinoa between four bowls, then arrange the parsnips, avocado, and kale on top of each one.
- Sprinkle on the cashews, squeeze the juice from 1/4 lemon onto each bowl, and serve!