Revitalizing Indian Lunch: Quinoa & Spinach Protein Bowl

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 4 cups fresh spinach
• 1/2 cup cherry tomatoes, halved
• 1/2 cup edamame, shelled and cooked
• 1/2 cup shredded carrots
• 1/2 cup red bell pepper, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup almonds, sliced
• 1/4 cup raisins
• 2 tbsp lemon juice
• Salt and black pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and the water has been absorbed. Set aside.
2. In a large bowl, combine cooked quinoa, spinach, cherry tomatoes, edamame, carrots, red bell pepper, cilantro, almonds, and raisins.
3. Drizzle lemon juice over the mixture and season with salt and black pepper to taste. Toss gently to combine all ingredients.
4. Serve immediately or refrigerate until ready to enjoy.

Chef’s Insight

This protein bowl is perfect for meal prepping, as it stays fresh and flavorful throughout the week.

Notes

Feel free to adjust the ingredients to suit your taste preferences and dietary needs.