Indian Summer Revitalizing Brunch Bowl

Allergens

Nuts (cashews, almonds)

Ingredients

• 1 cup cooked quinoa
• 1/2 cup diced cucumber
• 1/4 cup cherry tomatoes, halved
• 1/4 cup chopped kale
• 1/4 cup cooked chickpeas
• 1 tablespoon roasted cashews
• 1 tablespoon raisins
• 1 tablespoon sliced almonds
• 1 tablespoon lemon
• turmeric dressing (recipe below) Lemon
• Turmeric Dressing:
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon turmeric
• 1/4 teaspoon cumin powder
• Pinch of black pepper
• Pinch of sea salt
• 1/4 cup olive oil

Instructions

1. In a large bowl, combine cooked quinoa, diced cucumber, halved cherry tomatoes, chopped kale, and cooked chickpeas.
2. In a separate small bowl, whisk together lemon juice, turmeric, cumin powder, black pepper, and sea salt. Slowly drizzle in olive oil while continuously whisking to emulsify the dressing.
3. Pour the dressing over the quinoa mixture and toss well to combine.
4. Top with roasted cashews, raisins, and sliced almonds. Serve immediately.

Chef’s Insight

The combination of turmeric and lemon creates an anti-inflammatory dressing that enhances the overall health benefits of this dish.

Notes

Feel free to adjust the seasoning according to your taste preferences.