Spicy Rainbow Buddha Bowl

Ingredients

2 cups quinoa, rinsed

4 cups vegetable broth

1 bag shredded carrots

1large head broccoli, chopped

½ head purple cabbage, chopped fine

1 small onion, diced

2 tsp garlic powder

1 tsp dried oregano

1 tsp paprika

½ tsp chili powder

½ tsp cumin

Iodized salt and fresh ground pepper, to taste

1 bag frozen peas

2 tbsp golden flax seeds

1 avocado, sliced, as garnish

Sriracha sauce and chopped cilantro, as garnish

Directions

In a large pot, add broth, quinoa, all chopped veggies, seasonings, salt and pepper. Bring to a boil, then reduce heat to medium low, cover and cook until all liquid is absorbed (about 15-20 minutes).

Stir in frozen peas and flax seeds. Serve with garnishes.