Quinoa Rainbow Power Bowl with Chia Seeds and Turmeric-Yogurt Dressing

• Produce

  • 1/4 Avocado
  • 3 Basil and mint, leaves
  • 1/2 cup Cabbage, purple
  • 1/2 Ea carrot
  • 1 Ea radish
  • 1 Ea watermelon radish

• Condiments

  • 1 tbsp Lime juice

• Pasta & Grains

  • 1/4 cup Buckwheat
  • 3/4 cup Quinoa

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Cayenne
  • 1 1/4 tsp Salt
  • 3 tsp Turmeric

• Oils & Vinegars

  • 3 tsp Olive oil

• Nuts & Seeds

  • 2 tsp Chia seeds

• Dairy

  • 1 cup Yogurt, Plain

• Liquids

  • 1 1/4 cup Water

• Other

  • 1-2 dashes Tapatio, optional

Found on tastingeverything.com

Ingredients

• 3/4 cup quinoa
• 1/4 cup buckwheat (raw groats or toasted (Kasha) are both great)
• 2 tsp olive oil
• 1 tsp salt (plus more to taste)
• 1 1/4 cup water
• 1 cup plain yogurt (I prefer full fat, but use what makes you happy)
• 3 tsp turmeric
• 1/2 tsp cayenne
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1-2 dashes Tapatio, optional
• 1 tsp olive oil
• 1 Tbs lime juice
• 1/2 cup purple cabbage, shredded (green also works!)
• 1 ea watermelon radish, peeled and julienned
• 1 ea radish, peeled and julienned
• 1/2 ea carrot, peeled and julienned
• 1/4 avocado, peeled and thinly sliced
• 2 tsp chia seeds
• a few basil and mint leaves, to garnish

Directions

• Heat the oil in a small saucepan on medium heat.
• Add the quinoa and buckwheat and stir to toast (unless your buckwheat is already toasted).
• When the grains start to smell nutty, add the water and salt. Stir.
• Bring the water up to a boil, then reduce the heat to low. Stir frequently until the grains are tender and the water is absorbed, 15-20 min. Taste, and adjust seasoning.
• Mix all of the ingredients for the dressing together, taste, and adjust seasoning.
• Toss the grains with a little of the dressing and plate. Top with the vegetables, drizzle with more dressing, and sprinkle with chia seeds and herbs. Enjoy!