Garden Delight Buddha Bowl

Ingredients:
– 1 cup quinoa
– 2 cups water
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, diced
– 1 cup bell pepper, diced
– 1 cup carrots, shredded
– 1 cup canned chickpeas, drained and rinsed
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp paprika
– Salt and pepper to taste
– 1 avocado, sliced
– 1/4 cup hummus
– Fresh herbs (such as parsley or cilantro) for garnish

Instructions:
1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
2. In a large bowl, combine cherry tomatoes, cucumber, bell pepper, carrots, and chickpeas.
3. In a small bowl, whisk together olive oil, garlic powder, paprika, salt, and pepper. Pour over the vegetable mixture and toss to coat evenly.
4. Divide the quinoa into bowls and top with the vegetable mixture.
5. Add sliced avocado and a dollop of hummus to each bowl.
6. Garnish with fresh herbs.
7. Serve the Garden Delight Buddha Bowl warm or at room temperature.

Cooking tips:
– You can customize this recipe by adding or substituting different vegetables, nuts, seeds, or proteins.
– Feel free to drizzle with your favorite dressing for extra flavor.
– Make sure to adjust seasonings to taste before serving.