Quinoa Buddha Bowl
Ingredients
- 1 cup sprouted organic quinoa
- 1 1/2 cups sprouted organic garbanzo beans, cooked (or 1 can organic, rinsed and drained)
- 1 tablespoon good olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon oregano
- 1 organic red bell pepper, thinly sliced (can use a roasted red pepper if fresh not available)
- 2 tablespoons good olive oil
- 1/2 teaspoon each Sea salt and pepper
- 1/2 teaspoon paprika
- 1/4 cup fresh organic cilantro, chopped
- 1 cup fresh organic mixed greens of choice
- 1 organic avocado, sliced
- 1 tablespoon sprouted organic sesame seeds
Servings:
Units:
Instructions
- Bring 2 cups of filtered water to a boil. Add quinoa. Reduce heat and cover. Simmer about 15 minutes or until water is absorbed. Remove from heat and keep covered 10 minutes. Fluff with fork.
- Preheat oven to 450 degrees. Toss garbanzo beans, oil and spices in a bowl until beans are well coated. Bake them on a baking sheet lined with parchment for 15 minutes. Remove from oven and let cool.
- Pour 2 tablespoons olive oil, cilantro, pepper, salt and paprika in a blender and mix on high until smooth.
- In 2 salad or soup bowls, arrange quinoa, greens, avocado, bell pepper and garbanzo beans. Drizzle the cilantro sauce over everything. Sprinkle with sesame seeds. Enjoy!
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Barbecued Shrimp
Ingredients
- 1/2 lb butter
- 1 cup extra virgin olive oil
- 8 oz. chili sauce (preferably organic if you can find it)
- 3 tbsp worcestershire sauce
- 3 tbsp lemon juice
- 4 cloves garlic chopped
- 1 1/2 tbsp liquid smoke
- 1 tbsp dried parsley
- 1 tsp hot pepper sauce
- 2 tsp paprika
- 2 tsp oregano
- 2 tsp teaspoon cayenne pepper (1/8 tsp. for less heat)
- salt and pepper to taste
- 4 lbs raw unpeeled extra-large shrimp, rinsed
Servings:
Units:
Instructions
- Combine all ingredients except shrimp in a large saucepan.
- Cook over low heat, stirring occasionally, until well blended, about 10 minutes.
- Place shrimp in 2 9x12” glass dishes.
- Pour sauce over shrimp, cover well and refrigerate overnight.
- Preheat oven to 325 degrees.
- Remove shrimp from refrigerator and let come to room temperature for about 30 minutes.
- Bake uncovered for 35–45 minutes, stirring once during baking time.
- Serve with lots of bread and perhaps a fresh salad.
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