Energizing Indian Brunch Bowl

Allergens

Nuts (Cashews)

Ingredients

• 1/2 cup uncooked quinoa, rinsed 1 cup water 1/2 cup diced tomatoes 1/2 cup chopped cucumber 1/4 cup red onion, thinly sliced 1/4 cup fresh cilantro, chopped 1/4 cup roasted cashews, roughly chopped 1/2 cup Greek yogurt 1 tbsp lemon juice Salt and pepper to taste

Instructions

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked through. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork.
2. In a medium bowl, mix together Greek yogurt and lemon juice. Season with salt and pepper to taste. Set aside.
3. In a large bowl, combine cooked quinoa, diced tomatoes, chopped cucumber, sliced red onion, chopped cilantro, and roasted cashews. Toss gently to combine.
4. Drizzle the yogurt sauce over the quinoa mixture and toss again to evenly coat.
5. Serve immediately, garnishing with additional fresh cilantro if desired.

Chef’s Insight

This recipe can be easily doubled or tripled for larger groups and is perfect for meal prep during the week.

Notes

Feel free to mix and match the vegetables to suit your preferences.