INGREDIENTS
2 cups
quinoa
1
bag shredded carrots (about 2 cups)
1
large head of broccoli (chopped)
1/2
head of purple cabbage (chopped fine)
1
small onion (diced)
1 tbsp
Adobo Seasoning
2
tsps garlic powder ( – you can also use fresh garlic if you have it)
sea salt & lots of fresh cracked pepper
1
bag frozen peas
2 tbsp
golden flax seeds
1
avocado as garnish
Sriracha as garnish
4 cups
water (veggie broth, or homemade bone broth)