Quinoa Buddha Bowl
Ingredients
  • 1cup sprouted organic quinoa
  • 1 1/2cups sprouted organic garbanzo beans, cooked(or 1 can organic, rinsed and drained)
  • 1tablespoon good olive oil
  • 1/2teaspoon sea salt
  • 1/2teaspoon smoked paprika
  • 1/2teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1/2teaspoon oregano
  • 1 organic red bell pepper, thinly sliced(can use a roasted red pepper if fresh not available)
  • 2tablespoons good olive oil
  • 1/2teaspoon each Sea salt and pepper
  • 1/2teaspoon paprika
  • 1/4cup fresh organic cilantro, chopped
  • 1cup fresh organic mixed greens of choice
  • 1 organic avocado, sliced
  • 1tablespoon sprouted organic sesame seeds
Instructions
  1. 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.
  2. 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.
  3. Pour 2 tablespoons olive oil, cilantro, pepper, salt and paprika in a blender and mix on high until smooth.
  4. 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!