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!
Share this Recipe
Mediterranean Sprouted Brown Rice Salad
Ingredients
- 1 1/2 cups Sprouted Brown Rice
- 3 cups filtered water
- 1 organic red bell pepper, thinly sliced
- 1 cup cooked sprouted organic green peas, chilled (or frozen peas, thawed)
- 1/2 cup organic raisins
- 1/4 of a medium organic sweet onion, chopped
- 1/4 cup Kalamata olives, chopped
- 1/2 cup organic olive oil
- 1/4 cup organic balsamic vinegar
- 1 1/4 teaspoon Dijon mustard
- sea salt and ground black pepper to taste
- 1/4-1/2 cup feta cheese, crumbled
Servings:
Units:
Instructions
- Bring sprouted brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low. Cover and simmer until rice is tender and the liquid is absorbed, 30-40 minutes.
- Combine red bell pepper, peas, raisins, onion, and olives in a large bowl.
- Whisk olive oil, vinegar, and mustard together in a separate bowl to make dressing.
- Stir brown rice and dressing into the vegetable mixture. Season with salt and pepper.
- Top salad with feta cheese just before serving.
Share this Recipe
334-584-7875
