Indian Vegetarian Brunch: Spiced Quinoa Bowl with Coconut Chickpeas and Mango Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup uncooked quinoa 2 cups water or vegetable broth 1 teaspoon cumin seeds, toasted 1 teaspoon coriander seeds, toasted and ground 1 teaspoon paprika 1/2 teaspoon turmeric 1/4 teaspoon ground cinnamon 1/4 teaspoon ground black pepper 1 can (15 ounces) chickpeas, drained and rinsed 1/3 cup shredded coconut 1 tablespoon olive oil 2 cups diced mango 1/2 red onion, finely chopped 1 jalapeno pepper, seeded and finely chopped 1/4 cup cilantro leaves, chopped Salt to taste

Instructions

1. a. Rinse quinoa in a fine mesh strainer under cold water. In a medium saucepan, combine the rinsed quinoa with water or vegetable broth, and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes until quinoa is tender and has absorbed the liquid. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork. b. In a small spice grinder or mortar and pestle, combine cumin seeds, coriander seeds, paprika, turmeric, cinnamon, and ground black pepper. Grind to a fine powder. c. Heat olive oil in a large skillet over medium heat. Add the spice mix, chickpeas, and shredded coconut. Cook for about 8 minutes until the chickpeas are heated through and the coconut is golden brown. d. In a separate bowl, combine mango, red onion, jalapeno pepper, and cilantro leaves. Season with salt to taste. e. To serve, divide cooked quinoa among two bowls. Top each bowl with the spiced chickpeas and coconut mixture. Add a generous scoop of mango salsa on top. Enjoy!

Chef’s Insight

This recipe is not only delicious but also nutritious, packed with protein from the quinoa and chickpeas, healthy fats from coconut, and vitamins from the fresh mango salsa.

Notes

Feel free to adjust the spice level according to your taste preferences by adding more or less jalapeno pepper.