Toasted Sesame Ginger Buddha Bowl

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This buddha bowl recipe is super fresh, yummy and versatile. To make ahead - cook the quinoa, make the vinaigrette and prep the veg - refrigerate until you are ready to assemble.


3 tablespoons Toasted Sesame Ginger
1 cup quinoa
3 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
1 tablespoon lime juice
1 teaspoon dark brown sugar
2 teaspoons toasted sesame oil
2 teaspoons sambal oelek (optional)
1 cup Radicchio, shredded (kale, red cabbage are good substitutes)
1 cup edamame, shelled
4 carrots, box shredded
8 radishes, thinly sliced
4 scallions, thinly sliced

Recipe Info

Difficulty Level: 
Prep Time: 
20 minutes
Cook Time: 
20 minutes
Total Time: 
40 minutes
Serving size: 


1. Cook the quinoa according to package directions; set aside.
2. To make the vinaigrette, whisk together the hoisin, rice wine vinegar, lime juice, brown sugar, sesame oil, sambal oelek and Toasted Sesame Ginger seasoning in a small bowl; set aside.
3. Divide the quinoa into 4 bowls. Top with radicchio, edamame, carrots, radish and scallions. Serve with spicy vinaigrette.


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Recipe Tip:
Swap out the quinoa for brown rice or any of the vegetables for whatever you have on hand. Sauteed chicken or tofu makes a great addition to this bowl.

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