0

Notifications

  • You're all caught up!

Spicy Rainbow Quinoa Buddha Bowl

by Livestrong_Recipes  |  May 11, 2015

Spicy Rainbow Quinoa Buddha Bowl
  1. PREP
  2. 25 m
  • COOK
  • 18 m
  • TOTAL
  • 43 m

CookingQuinoa.net’s Wendy Polisi relies on a simple blend of adobo seasoning, garlic and Sriracha to give the mix of quinoa and veggies some heat.

INGREDIENTS

SERVES 6

  • 2 cups Quinoa, Dry
  • 2 cups Raw Shredded Carrots
  • 4 cups Raw Broccoli
  • 2 cups Purple Cabbage
  • 1 cup Onions
  • 1 tbsp All Purpose Seasoning, Adobo with Pepper
  • 2 tsp Spice, Garlic Powder
  • 1 dash Sea Salt, Coarse, Mediterranean
  • 1 dash Pepper, Black
  • 3 oz Frozen Peas
  • 2 tbsp Golden Flax Seed
  • 1 medium avocado
  • 1 dash Sriracha
  • 4 cups Water

DIRECTIONS

1 In a large pot over medium-high heat, add water (or broth), quinoa, all of the fresh vegetables, adobo seasoning, garlic powder and salt and pepper.
2 Bring to a simmer, then turn the heat to low and cook until all the water is absorbed, about 15 minutes.
3 Stir in frozen peas and simmer for another few minutes.
4 Stir in the flaxseed and taste, then add more salt and pepper if needed.
5 Divide evenly between the bowls and garnish with fresh avocado slices, a drizzle of sriracha and a sprig of parsley.
6 Variations: Add some greens in the step where you add the peas; try kale, spinach, Swiss chard or arugula. You could also top the bowl with a piece of grilled chicken or fish!