Feed your friends – and their Instas – with this Buddha bowl recipe from Darina Allen's latest book

Smoked duck & quinoa Buddha bowls

Buddha bowls are delicious bowls of healthy grains, topped with fresh vegetables, fruits, herbs, seeds and protein. This is a recipe I love but feel free to change it with the seasons. If you don’t have quinoa in your larder, you can use brown rice instead. Have fun designing your own Buddha bowl. Serves 6

Ingredients

225g white or red quinoa (or a mixture) 340ml cold water 2 smoked duck breasts, thinly sliced 2 large nectarines or peaches, thinly sliced 2 sweet apples, finely diced and tossed in a little organic lemon juice 200g cucumber or courgettes, finely diced 6 spring onions, sliced at an angle 3 tablespoons pumpkin seeds, toasted fresh coriander leaves, to serve For the dressing zest and juice of 2 organic limes 85ml extra virgin olive oil 2 teaspoons toasted sesame oil 1 tablespoon dark soy sauce 1 garlic clove, crushed 2 tablespoons chopped chives 2 tablespoons chopped coriander leaves 1 teaspoon honey

Method

Tip the quinoa into a sieve and rinse under cold running water for 2–3 minutes. Place in a saucepan with the water and ½ teaspoon of salt. Bring to the boil, then cover and simmer over a very low heat for 10 minutes. Remove from the heat, keeping the pan covered, and set aside for a further 10 minutes. Meanwhile, mix all of the ingredients for the dressing together in a small bowl or jar. Toss the warm quinoa with half of the dressing and divide between 6 serving bowls. Arrange the sliced smoked duck breasts over the quinoa. Add the sliced nectarines, apples and diced cucumber or courgette – I like to place each topping in a little pile. Drizzle over the remaining dressing and sprinkle with the spring onions, toasted pumpkin seeds and coriander leaves. Tuck in and enjoy. One Pot Feeds All by Darina Allen, published by Kyle Books, is out now priced £20