RECIPES
Spicy Rainbow Quinoa Buddha Bowl
byLivestrong_Recipes|Jan 7, 2019
Photo Credit:chandlervid85/ adobe stock
- PREP
- 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 Adobo All Purpose Seasoning
- 2 tsp Spice, Garlic Powder
- 1 dash Sea Salt, Coarse, Mediterranean
- 1 dash Pepper, Black
- 3 oz Frozen Peas
- 2汤匙亚麻籽
- 1中鳄梨
- 1 dash Sriracha
- 4 cups Water
DIRECTIONS
1
在一个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!