Vibrant Indian Vegetarian Energy Bowl

Allergens

N/A

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup chickpeas, cooked and drained
• 1/2 cup red bell pepper, diced
• 1/2 cup cucumber, diced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup edamame, shelled and cooked
• 1/4 cup pumpkin seeds
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Set aside to cool.
2. In a large bowl, combine chickpeas, red bell pepper, cucumber, mint leaves, cilantro, cherry tomatoes, and edamame. Add cooked quinoa and toss gently to combine.
3. Drizzle the salad with olive oil, season with salt and pepper, and toss once more to evenly distribute the dressing.
4. Serve in bowls and top each serving with pumpkin seeds for an extra crunch. Enjoy!

Chef’s Insight

To enhance the nutty flavor of quinoa, toast it in a dry pan for 2-3 minutes before cooking.

Notes

Feel free to add your favorite Indian spices like turmeric, cumin, or coriander for an extra flavor kick.