Fresh Buddha Bowl
1 package Pure Farmland Simply Season Protein Starters
1½ cups cooked quinoa
2 handfuls baby spinach (or greens of choice)
¼ cup chopped cucumber
1/3 cup purple cabbage
½ cup edamame beans
1 ripe avocado
2 Tbsp. olive oil
2 Tbsp. apple cider vinegar
2 tsp. Dijon mustard
1½ tsp. minced garlic
1/2 tsp. paprika
Salt to taste
Prepare the veggies: Rinse spinach; finely chop cucumber and purple cabbage; spiralize zucchini; peel avocado & remove pit; rinse edamame beans. If steaming edamame beans, follow instructions on packaging. Set prepped veggies aside.
Cook quinoa by combining 1/2 cup quinoa with 1 cup water in a pot or medium saucepan. Bring to a boil, then reduce heat & cover. Simmer for 12-15 minutes. Yields approximately 1½ cups cooked quinoa.
Heat Pure Farmland Protein Starter in a large skillet over medium-high heat. Break apart with spatula & cook until moisture has evaporated & product browns, about 12 minutes.
To make zingy mustard paprika dressing, add olive oil, apple cider vinegar, Dijon mustard, garlic and paprika in a small dish and whisk with a fork. Add salt to taste. Set aside.
Divide cooked quinoa between two bowls. Add spinach, cucumber, cabbage, zucchini, edamame beans and avocado.
Drizzle desired amount of dressing over Buddha bowl & enjoy!
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