Gluten-Free Indian Brunch Delight: Mouthwatering Spiced Vegetable Quinoa Bowl

Allergens

None (with caution for those sensitive to soy, as vegetable broth may contain it; use water or a gluten-free broth alternative)

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 small onion, finely chopped
• 1 medium tomato, diced
• 2 cloves garlic, minced
• 1 cup cauliflower florets
• 1 cup spinach, roughly chopped
• 1/2 cup red bell pepper, sliced
• 1/2 cup green bell pepper, sliced
• 1/2 cup carrots, diced
• 1/4 cup fresh cilantro, finely chopped
• Salt and pepper to taste
• Optional: Poached eggs for added protein and richness

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer until the quinoa is cooked through and the liquid is absorbed, approximately 15 minutes. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add cumin seeds and mustard seeds sauté for 30 seconds or until fragrant.
3. Add onion and cook until softened, about 4 5 minutes. Stir in garlic, diced tomato, and spices, cooking for an additional 2 3 minutes.
4. Add cauliflower florets, bell peppers, carrots, and spinach to the skillet. Cook until vegetables are tender but still vibrant in color, about 5 7 minutes.
5. Combine cooked quinoa with the spiced vegetable mixture, adjusting seasonings as needed. Garnish with fresh cilantro. Optional: Top with poached eggs for added protein and richness.

Chef’s Insight

The harmony of flavors in this dish is key; don't be afraid to adjust seasonings as needed to achieve the perfect balance.

Notes

Gluten-free, vegan option available, suitable for those with lactose intolerance.