Energizing Indian Brunch Quinoa Bowl

Allergens

Dairy (Yogurt)

Ingredients

• 1. 1 cup uncooked quinoa 2. 2 cups water 3. Salt, to taste 4. 1 cup plain Greek yogurt 5. 1 small cucumber, diced 6. 1 large tomato, diced 7. 1 small red onion, finely chopped 8. 1/2 cup fresh mint leaves, chopped 9. 1/2 cup fresh cilantro leaves, chopped 10. 1 tablespoon olive oil 11. 1 teaspoon black mustard seeds 12. 1 teaspoon cumin seeds 13. 1 teaspoon turmeric 14. 1/4 teaspoon ground cinnamon 15. Black pepper, to taste 16. Fresh lime juice, to taste

Instructions

1. Rinse the quinoa under cold water and drain. In a medium saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it stand for 5 minutes. Fluff with a fork.
2. In a large bowl, combine the Greek yogurt, cucumber, tomato, red onion, mint leaves, and cilantro. Season with salt and fresh lime juice to taste. Set aside.
3. In a small saucepan, heat olive oil over medium heat. Add mustard seeds and cover the pan. When the seeds begin to pop, add cumin seeds, turmeric, ground cinnamon, and black pepper. Sauté for 1 minute or until fragrant. Remove from heat.
4. Gently toss the cooked quinoa with the spiced oil mixture to coat evenly.
5. To serve, divide the seasoned quinoa among 4 bowls and top each bowl with the yogurt vegetable mixture.

Chef’s Insight

This dish is not only healthy but also versatile - try adding grilled chicken or tofu for added protein.

Notes

To make this dish even more refreshing, add 1/2 cup of fresh diced pineapple or mango to the yogurt mixture.