Linda Ben’s Buddha Bowl is to die for

Photograph/Linda Ben

Who doesn’t love simple, very tasty, quick to make food that is healthy to boot?” asks Linda Ben, a prominent food blogger in Iceland. Most people would agree with her and this recipe ticks all the boxes. "This lemony Buddha bowl with quinoa and vegetables is very simple to make, very tasty and healthy."

Linda says she just discovered quinoa but now it is a special favourite.

Photograph/Linda Ben

"It only takes 15 minutes to cook quinoa. It is packed with proteins and good vitamins, minerals, fiber and antioxidants. It is a regular superfood. It doesn´t have a strong flavour so you can pair it with a lot of things. The texture is similar to rice and pasta, except it is smaller in size. My daughter who is two and a half years old and is quite picky when it comes to food is now a huge fan of quinoa and that tells me everything about how versatile and good it is."

The recipe below can be adjusted to one’s taste and you can use whatever vegetables you have on hand. "Still, I usually use chickpeas to give the dish more substance. The lemon oil and the olives are also a must because they bring such a great, fresh taste."

Linda says she always opts for organic products, both for the taste and for the environment. "There is no use of pesticides in producing organic products, but pesticides are incredibly unhealthy for us and the environment."

Lemon Buddha Bowl with Kinoa and Vegetables


2 dl quinoa from Muna

1 tbsp. coconut oil from Muna

300 g asparagus

1 can of chickpeas from Muna

2 carrots

100 g cherry tomatoes

1 lemon

Salt and pepper

Lemon oil from Muna

Sesame seeds


  1. Put 2 dl quinoa in a pot with 4 dl of water. Boil slowly with the lid on for approximately 10 minutes. Take the lid off and continue until all the water has evaporated, but make sure you don't burn the quinoa.
  2. Break off the wooden part of the asparagus
  3. Put the coconut oil in a pan and sautée the asparagus on medium heat for 5 minutes. Add the chickpeas and season with salt and pepper. Grate the carrots and add to the pan and sautée for 5 minutes and adjust the taste with salt and pepper.
  4. Grate the skin of the lemon and put into the pan along with the juice. Chop the cherry tomatoes into four pieces and add to the pan.
  5. Divide the quinoa and the vegetables from the pan between bowls. Sprinkle sesame seeds over the dish and a little bit of the lemon oil.

Bon appetit!

Photograph/Linda Ben




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