Treat your taste buds with our Harvest Buddha Bowl. This Harvest Buddha Bowl combines onion, quinoa, spinach, avocado, cranberries and sunflower seeds.
What You Need
Original recipe yields 2 servings
1/2 tsp. GREY POUPON Dijon Mustard
1/2 tsp. honey
1 Tbsp. each extra virgin olive oil and vegetable oil
3 Tbsp. HEINZ Apple Cider Vinegar, divided
1/4 cup slivered red onions
1/2 cup quinoa, uncooked
1/2 cup tightly packed baby spinach leaves
1/4 avocado, sliced
2 Tbsp. dried cranberries
2 tsp. PLANTERS Dry Roasted Sunflower Kernels
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Let's Make It
Mix mustard, honey, oils and 2 tsp. vinegar until blended. Reserve for later use.
Toss onions with remaining vinegar. Let stand 30 min. or until onions are softened and pink in color, stirring occasionally.
Meanwhile, cook quinoa as directed on package.
Spoon quinoa into 2 bowls; top with spinach, onions, avocados and cranberries. Drizzle with prepared vinaigrette; sprinkle with sunflower kernels.
Prepare using HEINZ Red Wine Vinegar.
Substitute your favorite variety of PLANTERS Nuts for the sunflower seeds.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.