Energizing Indian Vegetarian Breakfast Bowl

Allergens

Nuts (optional)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 cup chickpeas, cooked
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint leaves, chopped
• 1 lime, juiced
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste
• Optional: toasted almonds or cashews for added crunch

Instructions

1. Rinse quinoa under cold water and add it to a pot with 2 cups of water. Bring to a boil, then lower the heat, cover, and simmer until quinoa is cooked through (about 15 minutes). Remove from heat, fluff with a fork, and set aside.
2. In a large mixing bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, cilantro, and mint leaves. Toss gently to mix the ingredients.
3. Once the quinoa is cooked and cooled slightly, add it to the mixing bowl with the vegetables. Gently stir to incorporate.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Drizzle the dressing over the salad and toss until evenly coated. If desired, sprinkle toasted almonds or cashews on top for added crunch.

Chef’s Insight

This dish can be easily doubled for meal prep or to serve a crowd.

Notes

Cooking times may vary depending on the quinoa brand.