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Buddha bowls are one of this year's top food trends and this Spring-inspired little number is sure to become your go-to lunch this season!

Total time

15 minutes


Sides, Lunch


  • ½ cup quinoa
  • 1 handful fresh green beans ( stems removed)
  • 1 handful radishes
  • 1 tbsp black olives
  • 1 tsp pistachios (slightly crushed)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • salt, pepper


  1. Cook quinoa according to packaging instruction.
  2. Blanch the beans for about 5 min in a pot of boiling water. Rince with cold water and strain well.
  3. Remove the stalks from the radishes, then slice them thinly using a sharp knife or a mandoline.
  4. In a small bowl, combine the olive oil, lemon juice, a sprinkle of salt and some black pepper.
  5. Place all the ingredients into a bowl, then drizzle with the lemon dressing and devour!
  6. View the recipe instructions at Cake and Whisky

Contains allergens
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