Energizing Indian Brunch Quinoa Bowl with Spicy Chickpeas and Mango Salsa

Allergens

None

Ingredients

• 1 cup uncooked quinoa 2 cups water 1 cup canned chickpeas, drained and rinsed 1 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1/4 teaspoon cayenne pepper Salt to taste 1 tablespoon olive oil Freshly ground black pepper, to taste 1 cup mango, diced 1/2 red onion, finely chopped 1/2 red bell pepper, finely chopped 1 tablespoon fresh cilantro, chopped 1 tablespoon lime juice

Instructions

1. Rinse quinoa under cold water and drain. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes or until all the water has been absorbed and the quinoa is tender. Remove from heat and set aside.
2. In another pan, heat olive oil over medium high heat. Add cumin seeds and let them sizzle for about 30 seconds or until fragrant. Add chickpeas, coriander powder, turmeric powder, cayenne pepper, salt, and black pepper. Cook for about 5 minutes or until the chickpeas are heated through and slightly crispy.
3. In a small bowl, combine diced mango, red onion, red bell pepper, cilantro, and lime juice to make the mango salsa.
4. Divide the cooked quinoa between two bowls. Top each bowl with half of the spicy chickpeas and mango salsa. Serve immediately.

Chef’s Insight

This energizing Indian brunch quinoa bowl is not only delicious but also provides essential nutrients to power your day.

Notes

This recipe can easily be adapted to accommodate dietary restrictions or preferences by substituting ingredients or adjusting cooking methods.