We love quinoa bowls. In fact, all ‘nourish’ or ‘Buddha’ bowls are great on-trend meal options.

But there’s something extra satisfying about building a flavoursome delight on a base of warm and fluffy quinoa.


Quinoa grains (we actually buy and eat the seeds) are packed with nutrients, providing a terrific source of plant-based protein, with all nine essential amino acids (it’s one of the few complete plant proteins). Quinoa also provides a dose of B vitamins, iron, potassium, calcium, phosphorous, vitamin E, insoluble fibre, magnesium, riboflavin and phytonutrients.


  1. Cut the pumpkin into small cubes.
  2. Pre-heat oven to 200°C. Line a baking tray with baking paper. Combine oil and cinnamon in a bowl. Add pumpkin and chickpeas and toss to coat. Transfer to tray. Roast for 30-40 minutes or until pumpkin is tender.
  3. Cook the quinoa as directed. Add it to your bowl.
  4. Slice the baby tomatoes into halves and the avocado into slices.
  5. Combine the pumpkin and chickpeas with the quinoa.
  6. Top with the spinach, tomatoes, avo and mixed seeds and serve.

Quinoa is gluten-free, which makes it an ideal base ingredient for those who suffer from Celiac disease, gluten intolerance or simply those on a gluten-free diet.