Spicy Rainbow Buddha Bowl


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


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.