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Spicy Rainbow Quinoa Buddha Bowl
From Statesboro Market2Go
<p>A delicious, spicy and colorful blend of vegetables and quinoa! Note that while peas are an option, you can also substitute other green vegetables like kale, spinach, chard or arugula. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: https://wendypolisi.com (Entered by Ariana Giddens)
Serves: 6
Vegan!
Ingredients
2 cups
Quinoa
2 cups
Shredded carrot
1 large
Head of broccoli (chopped)
1/2 of a
Purple cabbage (finely chopped)
1 small
Onion (diced)
1 tablespoon
Adobo Seasoning
2 teaspoons
Garlic powder
OR fresh garlic
Salt & pepper to taste
3 ounces
Frozen peas
OR use kale
OR spinach
OR chard
OR arugula
2 tablespoons
Golden flax seeds
1
Avocado (sliced, as garnish)
Sriracha (as garnish)
Parsley (as garnish)
4 cups
Water or vegetable broth
Step by Step Instructions
- Put the water/broth, quinoa, carrot, broccoli, cabbage, onion, adobo seasoning, garlic (fresh or powder),salt, and pepper into a large pot. Cover the pot and cook for 15 to 20 minutes.
- Stir in the peas (or any other greens you may be using), flax seeds, and additional salt & pepper if desired.
- Serve and garnish as desired.