Energizing Indian Vegetarian Brunch Bowl

Allergens

Nuts (cashews)

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small cucumber, diced
• 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, chopped
• 1/4 cup roasted cashews, roughly chopped
• 1 avocado, sliced
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 lemon, juiced

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it stand covered for 5 minutes.
2. In a large bowl, toss together chickpeas, cucumber, red and yellow bell peppers, cherry tomatoes, and half of the fresh cilantro. Drizzle with olive oil and lemon juice. Season with salt and black pepper to taste.
3. Divide cooked quinoa among 4 serving bowls. Top each bowl with a generous portion of the chickpea salad.
4. Garnish each bowl with roasted cashews, avocado slices, and remaining cilantro.
5. Serve immediately and enjoy your rejuvenating Indian Vegetarian Brunch Bowl!

Chef’s Insight

This dish is not only delicious but also packed with protein, making it ideal for vegans and vegetarians alike.

Notes

Be sure to rinse quinoa before cooking to remove any bitter coating. - Adjust seasonings according to personal preference.