For the dressing, mix together all of the ingredients in a small bowl and let them sit until you are ready to dress your Buddha Bowl.

Cook the quinoa according to package directions. Usually it is 2 parts water to 1 part quinoa. Bring the water to a bowl then add the quinoa and cook at a simmer for about 15 minutes until all of the water is absorbed.

Meanwhile, in a medium sauté pan, heat 1 tsp of oil over medium heat; add in the garlic and cook just until you can smell it.

Put your Cameron’s Lump Maryland Crab into the pan with a pinch of salt and pepper and cook just until the crab is warmed through. Set aside the crab and in the same pan add in your chickpeas and a pinch of salt and pepper, and cook just until the chickpeas are warmed through. Set aside the chickpeas and put the spinach into that same pan with a pinch of salt and pepper and cook until it is wilted and a deep vibrant green.

Divide the cooked quinoa into 2 large bowls and place the divided diced tomato, sliced cucumber, sliced avocado, cooked chickpeas, and cooked spinach on top of the quinoa in different sections. They can be touching but you want to keep them separate for visual effect. Place the cooked crab on top of these ingredients in a small pile right in the middle so that you can still see the sections of the other ingredients.

Strain your dressing so that you don’t have lumps of garlic and ginger in it and pour it over the 2 Buddha Bowls. Your healthy and delicious meal is ready to eat