Energizing Indian Breakfast Quinoa Bowl

Allergens

Dairy (Yogurt)

Ingredients

• 1. 1 cup uncooked quinoa 2. 2 cups water 3. 1/4 cup diced tomatoes 4. 1/4 cup diced cucumber 5. 1/4 cup chopped fresh cilantro 6. 1/4 cup diced red onion 7. 1/4 cup plain Greek yogurt 8. 1 tablespoon lemon juice 9. Salt and pepper, to taste 10. 1 tablespoon ghee or olive oil 11. 1/2 teaspoon cumin seeds 12. 1/2 teaspoon mustard seeds 13. 1/4 teaspoon ground turmeric

Instructions

1. Rinse quinoa under cold water and cook in 2 cups of boiling water until done, about 15 minutes. Drain any excess water and set aside.
2. In a small bowl, mix together yogurt, lemon juice, salt, and pepper to create the dressing.
3. Heat ghee or olive oil in a pan over medium heat. Add cumin seeds and mustard seeds cook until they begin to crackle and pop.
4. Add quinoa to the pan with turmeric stir well and cook for about 2 minutes.
5. In a large bowl, combine cooked quinoa, tomatoes, cucumber, red onion, and cilantro. Pour the dressing over the top and toss well to coat.

Chef’s Insight

This energizing breakfast quinoa bowl is perfect for those seeking wholesome nutrition and low-carb options.

Notes

Use organic ingredients when possible for optimal health benefits.