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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: (Entered by Ariana Giddens)
Serves: 6

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
  1. 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.
  2. Stir in the peas (or any other greens you may be using), flax seeds, and additional salt & pepper if desired.
  3. Serve and garnish as desired.