Indian Quinoa Protein Bowl with Citrus Avocado Dressing

Allergens

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Ingredients

• 1 cup uncooked quinoa, rinsed 2 cups water 1/4 teaspoon salt 1 cup cherry tomatoes, halved 1 cup cucumber, diced 1/2 cup red onion, thinly sliced 1/2 cup roasted chickpeas 1/4 cup fresh cilantro, chopped 1 avocado, peeled and pitted 1/2 cup orange juice 1 tablespoon lime juice 1/2 teaspoon ground cumin 1/4 teaspoon ground turmeric Pinch of salt and pepper

Instructions

1. a. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. b. In a large bowl, combine cherry tomatoes, cucumber, red onion, roasted chickpeas, and cooked quinoa. Mix well. c. In a blender or food processor, combine avocado, orange juice, lime juice, cumin, turmeric, salt, and pepper. Blend until smooth. d. Drizzle the citrus avocado dressing over the quinoa mixture and toss gently to combine. Top with fresh cilantro.

Chef’s Insight

This protein bowl is perfect for breakfast, lunch, or dinner, providing balance and energy throughout the day.

Notes

Use fresh, ripe avocado for the best flavor and texture in the dressing.