Rejuvenating Indian Vegetarian Breakfast Bowl

Allergens

Nuts (almonds)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 tomatoes, chopped
• 1 cup spinach, roughly chopped
• 1/2 cup peas, frozen
• Salt and pepper, to taste
• 1 avocado, sliced
• 1/2 cup almonds, chopped
• 1 tablespoon fresh cilantro, chopped

Instructions

1. In a saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low and cook for 15 minutes, or until all water is absorbed and quinoa is tender. Fluff with a fork and set aside.
2. In a large skillet, heat coconut oil over medium heat. Add mustard seeds and cumin seeds, and once they begin to pop, add the onion. Sauté for 3 4 minutes, until onion is softened.
3. Add tomatoes, spinach, peas, salt, and pepper to the skillet. Cook for 5 minutes, or until vegetables are tender.
4. To serve, divide cooked quinoa among 4 bowls, then top with vegetable mixture. Garnish each bowl with avocado slices, chopped almonds, and fresh cilantro.

Chef’s Insight

The combination of protein, fiber, and healthy fats in this dish helps to keep you full and energized throughout the morning.

Notes

Customize this dish by adding your favorite vegetables or topping with fresh herbs.