Buddha Bowl

Buddha Bowl
  • 1

    Cook the quinoa, drain and chill.

  • 2

    Clean, pat dry and halve the cherry tomatoes.

  • 3

    Wash, stem and slice the pink radishes. Wash, peel and dice the mango.

  • 4

    Clean, pat dry and cut the cucumber into half-circles without peeling.

  • 5

    Peel and slice the red onion.

  • 6

    Drain the tinned cooked chickpeas. Crumble the feta cheese. Wash, dry and finely chop the fresh parsley. Cut the avocado flesh into strips.

  • 7

    Place the quinoa on one side of a bowl, then place all the ingredients on top, and drizzle with the lemon juice and olive oil.

  • 8

    Season to taste with salt and pepper, add the seeds and enjoy immediately.

  • It’s ready!


from the chef


The bowl can be made up of an infinite variety of cereals (rice, wheat, bulgur...), fruit and vegetables. Vary according to your taste and the season.

The perfect



Tasting tip

Discover the aromas of SAINT-BRIS

  • Serves1 person
  • Preparation time15 mn


· 75 g quinoa
· 4-5 salad leaves
· 5-6 cherry tomatoes
· 4-5 pink radishes
· 1/2 avocado
1/4 papaya or mango
1/4 cucumber
1/2 red onion
30 g canned cooked chickpeas
30 g feta cheese
juice of half a lemon
1 drizzle of olive oil
A few sprigs of fresh parsley
Sesame, sunflower seeds