Energizing Indian Breakfast Bowl

Allergens

N/A

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 green bell pepper, diced
• 1 cup edamame, shelled and cooked
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons lime juice
• Salt and black pepper, to taste
• Optional: 1/4 cup toasted almonds or cashews

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and has absorbed all the water. Fluff with a fork and let it cool.
2. In a large bowl, mix together the cucumber, cherry tomatoes, green bell pepper, edamame, cilantro, and mint leaves. Add the cooked quinoa and lime juice. Season with salt and black pepper to taste. Gently toss to combine.
3. If using, top each serving with a sprinkle of toasted almonds or cashews.

Chef’s Insight

This dish showcases the beautiful variety of flavors and textures found in Indian cuisine, while still maintaining a light, fresh feel perfect for breakfast.

Notes

Adjust the seasoning to suit your taste preference. Feel free to add more herbs or spices to enhance the flavors.