Linda's Spicy Rainbow Buddha Bowl

• Vegetarian

• Produce

  • 2 cups 1 bag shredded carrots
  • 1 Avocado
  • 1 large head Broccoli
  • 1/2 head Cabbage, purple fine
  • 2 tsp Garlic powder - you can also use fresh garlic if you have it
  • 1 Onion, small
  • 1 bag Peas, frozen

• Condiments

  • 1 Sriracha

• Pasta & Grains

  • 2 cups Quinoa

• Baking & Spices

  • 1 tbsp Adobo seasoning
  • 1 Sea salt

• Nuts & Seeds

  • 2 tbsp Golden flax seeds

• Liquids

  • 4 cups Water

Found on lindawagner.net

Description

Ingredients

• 2 cups quinoa
• 1 bag shredded carrots, about 2 cups
• 1 large head of broccoli, chopped
• ½ head of purple cabbage, chopped fine
• 1 small onion, diced
• 1 Tbs Adobo Seasoning
• 2 tsps garlic powder - you can also use fresh garlic if you have it
• sea salt & lots of fresh cracked pepper
• 1 bag frozen peas
• 2 Tbs golden flax seeds
• 1 avocado as garnish
• Sriracha as garnish
• 4 cups water, veggie broth, or homemade bone broth

Directions

• In a large pot over medium high heat add water or broth, quinoa, all your chopped veggies, adobo seasoning, garlic powder and salt and pepper to taste. Cover and cook until all the water is absorbed – about 15-20 mins
• Then stir in frozen peas and flax seeds. You could also add some greens in this step: kale, spinach, swiss chard or arugula would all taste great! Add more salt and pepper if needed. I love mine with LOTS of fresh cracked pepper!
• Serve as is or garnish with fresh avocado slices, a drizzle of Sriracha, and a sprig of parsley.
• You could also have it with a piece of grilled chicken or fish on top or on the side!
• If you are interested in more recipes like this, you can see my favorite fast, easy quinoa recipes here. Enjoy!!