Best Quinoa Substitutes in Buddha Bowl with Tahini Dressing
This recipe calls for 150 g quinoa. If you're out of quinoa or need to adapt the recipe, here are 5 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Grain, complete protein source
When quinoa isn't available or you want a more familiar texture.
5 Substitutes for Quinoa in Buddha Bowl with Tahini Dressing
1. Bulgur wheat
Ratio: 1:1 cooked
Cooks faster and has a chewier, nuttier texture. Not gluten-free.
2. Brown rice
Ratio: 1:1 cooked
Longer cooking time but a versatile, neutral sub - gluten-free and widely available.
3. Millet
Ratio: 1:1 cooked
Fluffy, mild and gluten-free - very similar in final texture to quinoa though milder in flavour.
4. Buckwheat (kasha)
Ratio: 1:1 cooked
Gluten-free despite the name; nutty, slightly earthy flavour. Toast before cooking for a deeper taste.
5. Couscous
Ratio: 1:1 cooked
Ready in minutes (just add boiling water). Not gluten-free. Softer and fluffier than quinoa.
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See the complete Buddha Bowl with Tahini Dressing recipe for British kitchens with gram measurements and °C temperatures.
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