Energizing Indian Low-Carb Breakfast Quinoa Bowl

Allergens

Dairy (coconut yogurt, paneer), Egg (not included)

Ingredients

• 1/2 cup uncooked quinoa
• 1 cup water
• Pinch of salt
• 1/2 cup diced tomatoes
• 1/4 cup chopped spinach
• 1/4 cup cooked and shredded chicken breast
• 1/4 cup cucumber, thinly sliced
• 1/4 cup tandoori paneer, cubed
• 1 tbsp coconut yogurt
• 1 tbsp fresh cilantro, chopped
• 1/2 tbsp lemon juice
• A pinch of black pepper

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer until the water runs clear.
2. In a small saucepan, combine the rinsed quinoa with water and a pinch of salt. Bring it to a boil, then reduce the heat to low and cover. Simmer for 15 minutes or until the quinoa is cooked and the water has been absorbed. Remove from the heat and let it stand for 5 minutes, then fluff with a fork.
3. In a bowl, combine the cooked quinoa with diced tomatoes, chopped spinach, shredded chicken breast, cucumber slices, tandoori paneer cubes, coconut yogurt, lemon juice, and freshly chopped cilantro. Season with black pepper to taste.
4. Mix well and serve immediately.

Chef’s Insight

Experiment with different protein sources and vegetables to customize this dish according to your dietary needs and preferences.

Notes

You can also use other types of yogurt if coconut yogurt is not available.