Indian Quinoa Protein Bowl with Tangy Mango Salsa

Allergens

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Ingredients

• 1/2 cup cooked quinoa
• 1/2 cup mixed vegetables (bell peppers, tomatoes, cucumber)
• 1/4 cup black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 1 small mango, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper, to taste

Instructions

1. In a medium bowl, combine the cooked quinoa with the mixed vegetables, black beans, and chopped cilantro.
2. In a separate small bowl, mix together the diced mango, red onion, lime juice, ground cumin, ground coriander, salt, and pepper to create the tangy mango salsa.
3. Gently fold the mango salsa into the quinoa mixture until well combined.
4. Serve immediately in a bowl or store in an airtight container for later consumption.

Chef’s Insight

This dish is a perfect example of the balanced nutrition that Indian cuisine offers, with its combination of proteins, fibers, vitamins, and antioxidants.

Notes

Feel free to adjust the seasoning to your taste preference. Add a protein source if desired for a more filling meal.