Vibrant Indian Quinoa Bowl with Mango Lassi Smoothie

Allergens

None

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 small red onion, finely chopped
• 2 cups diced zucchini
• 2 cups diced bell peppers (red, yellow, and green)
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground coriander
• Salt, to taste
• Black pepper, to taste Mango Lassi Smoothie:
• 1 ripe mango, peeled and pitted
• 1 cup plain yogurt (dairy or non
• dairy)
• 1/4 cup cold water
• 2 tablespoons honey or maple syrup
• 1/4 teaspoon ground cardamom
• A pinch of salt

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until tender and the water has been absorbed. Set aside.
2. Heat coconut oil in a large skillet over medium heat. Add mustard seeds and cumin seeds cook until they start to pop, about 30 seconds.
3. Add onion and sauté for 5 minutes or until softened. Stir in zucchini, bell peppers, turmeric, coriander, salt, and black pepper. Cook for 8 10 minutes, stirring occasionally, until the vegetables are tender.
4. In a blender, combine mango, yogurt, water, honey or maple syrup, cardamom, and a pinch of salt. Blend until smooth. Set aside.
5. Fluff quinoa with a fork and gently fold in cooked vegetables and cilantro leaves. Season with additional salt and black pepper, if desired.
6. Divide quinoa mixture between two bowls and serve alongside the Mango Lassi Smoothie. Prep: 15 minutes Cook: 25 minutes Total: 40 minutes

Chef’s Insight

To enhance the vibrancy of the dish, try using various colors of bell peppers and cherry tomatoes.

Notes

Customize the bowl with your favorite vegetables or protein source.