Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1 cup diced sweet potato
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds
- Salt and pepper to taste
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove of garlic, minced
- Salt and pepper to taste
Instructions:
- Rinse the quinoa and place it in a pot with 2 cups of water. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes or until all the water is absorbed. Fluff with a fork and let it cool.
- In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic and cook until softened.
- Add the diced red bell pepper, zucchini, broccoli, mushrooms, and sweet potato to the pan. Season with salt and pepper and cook for about 10 minutes, stirring occasionally.
- In a small bowl, whisk together the dressing ingredients.
- In a serving bowl, layer the cooked quinoa, sautéed vegetables, and sliced avocado. Drizzle the dressing over the top.
- Sprinkle with chopped cilantro and sliced almonds.
- Serve and enjoy your healthy and delicious Quinoa and Vegetable Buddha Bowl!
