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Recipe of the Week: Summer Glow Buddha Bowl


Stop by the Fresh Market at the Thunder Bay Regional Health Sciences Centre on Wednesdays from 11:30 am – 1:30 pm in the Cafeteria Courtyard to pick up some fresh, local, ingredients to make this featured recipe.

Serves 4

For the House Vinaigrette (makes 3/4 to 1 cup):

  • 3 tablespoons red wine vinegar

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons Dijon mustard

  • 1 medium clove garlic, minced

  • 2 teaspoons (10 mL) pure maple syrup, or to taste

  • 1/2 teaspoon pink Himalayan salt or fine sea salt, or to taste

  • Freshly ground black pepper, to taste

  • 6 to 8 tablespoons (90 to 125 mL) extra-virgin olive oil, to taste

For the Buddha Bowl:

  • 1 1/2 cups (300 g) uncooked quinoa

  • 2 tablespoons (30 mL) extra-virgin olive oil

  • 2 cups (180 g) fresh green beans, ends trimmed and chopped into bite-sized pieces

  • 2 cups (170 g) fresh snap peas, ends trimmed and chopped into bite-sized pieces

  • 2 cups (220 g) yellow zucchini, sliced into half-moons

  • Pink Himalayan salt or fine sea salt, or to taste

  • 1 to 2 cups (30 to 60 g) fresh baby spinach

  • 1 medium carrot, peeled and spiralized/julienned

  • 1 medium beet, peeled and spiralized/julienned

  • 1 to 2 large ripe avocados, pitted and sliced

  • 3/4 cup (120 g) toasted pepita seeds

Recipe from:


  1. For the House Vinaigrette: In a small (1-cup/250 mL) mason jar, add the vinegar, lemon juice, Dijon, garlic, maple syrup, salt, and pepper. Secure lid and shake vigorously to combine. Add in the olive oil and shake vigorously until the oil is emulsified. Taste, and add additional maple syrup or oil if desired.

  2. Cook the quinoa: In a medium saucepan, add the quinoa along with 2 1/4 cups (560 mL) water. Stir to combine. Increase heat to high and bring to a low boil. Immediately reduce the heat to medium-low, and cover with a tight-fitting lid. Cook for 13 to 16 minutes, until quinoa is fluffy. Remove the lid and season the quinoa with salt and pepper.

  3. Sauté the vegetables: Meanwhile, in a large skillet or wok, add the olive oil, green beans, snap peas, and zucchini. Sauté the veggies over medium-high heat for about 10 minutes, until tender. At the end of cooking, stir in the spinach and cook for a couple minutes until it wilts. Turn off the heat.

  4. Peel and spiralize the carrot and beet, and slice the avocado.

  5. To assemble: Stir all of the cooked quinoa into the skillet veggie mixture. Increase heat to medium, and cook until warmed throughout. Portion the quinoa-veggie mixture into large shallow bowls. Top the bowls with the carrot, beet, avocado, and a generous amount of toasted pepita seeds. Lastly, shake the House Vinaigrette and drizzle about 3 to 4 tablespoons all over the top of each bowl.

Any leftover Buddha Bowl mixture will keep in the fridge for up to 3 days, and the leftover House Vinaigrette will keep for at least two weeks. The olive oil in the dressing tends to solidify when chilled, so be sure to allow it to sit on the counter for a bit (or warm the sealed jar in a bowl of hot water), and shake well before using. 

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Thunder Bay Regional Health Sciences Foundation
980 Oliver Road  |  Thunder Bay, ON, Canada P7B 6V4  |  807 345 4673  |
OUR MISSION: To inspire the people of Northwestern Ontario to give generously to advance our healthcare at Thunder Bay Regional Health Sciences Centre.

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