Energizing Indian Gluten-Free Breakfast Bowl

Allergens

None

Ingredients

• 1/2 cup quinoa, uncooked 1 cup water 1/4 teaspoon salt 1/2 cup diced tomatoes 1/4 cup chopped red onion 1/2 cup diced cucumber 1/2 cup cooked chickpeas 1/4 cup freshly chopped cilantro 1/2 teaspoon ground cumin 1/2 teaspoon garam masala 1 tablespoon lemon juice Salt and pepper, to taste

Instructions

1. In a small saucepan, bring water to a boil. Add quinoa and salt, cover, and reduce heat to low. Cook for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it cool for a few minutes.
2. In a large bowl, combine the cooked quinoa, diced tomatoes, chopped red onion, diced cucumber, chickpeas, freshly chopped cilantro, ground cumin, garam masala, and lemon juice. Season with salt and pepper to taste. Toss gently until well combined.

Chef’s Insight

The combination of quinoa, chickpeas, and vegetables provides a balanced source of protein, carbohydrates, and fiber to fuel your day.

Notes

Feel free to adjust the spices and seasonings to suit your taste preferences.