Michelin-Star Indian Brunch Delight: Aromatic Vegetable Quinoa Bowl with Coconut Lime Dressing
Experience an exquisite Indian brunch with our Michelin-star inspired Aromatic Vegetable Quinoa Bowl, paired perfectly with a homemade coconut lime dressing. This gourmet-worthy dish offers a tantalizing blend of flavors, textures, and visual appeal that will transport you straight to the heart of India's diverse culinary landscape. Try this recipe today for a memorable brunch experience that is both delicious and photogenic.
Allergens
None
Ingredients
- 1. 1 cup quinoa, uncooked 2. 2 cups water 3. 1 tablespoon coconut oil 4. 1 teaspoon mustard seeds 5. 1/2 teaspoon cumin seeds 6. 1 medium onion, finely chopped 7. 2 medium carrots, diced 8. 1 cup cauliflower florets 9. 1 cup peas, fresh or frozen 10. 1/2 cup red bell pepper, diced 11. 1/4 cup fresh cilantro, finely chopped 12. Salt to taste Coconut Lime Dressing: 13. 1/2 cup coconut milk 14. 1 tablespoon lime juice, freshly squeezed 15. 1 teaspoon grated lime zest 16. 1/2 teaspoon ground cumin 17. 1/4 teaspoon ground coriander 18. 1/4 teaspoon ground turmeric 19. Salt and pepper, to taste
Instructions
- Begin by cooking the quinoa in a ratio of 1 cup quinoa to 2 cups water. Once cooked, fluff with a fork and set aside. For the coconut lime dressing, whisk together coconut milk, lime juice, lime zest, cumin, coriander, turmeric, salt, and pepper in a small bowl. Set aside. In a large pan, heat coconut oil over medium heat. Add mustard seeds and let them pop. Next, add cumin seeds, onion, carrots, and cook until onions are translucent and carrots are slightly tender. Add cauliflower florets, peas, and cooked quinoa to the pan, stirring well to combine. Cook for an additional 3 4 minutes until heated through. To serve, divide the vegetable quinoa mixture among six bowls, drizzle with coconut lime dressing, and garnish with fresh cilantro.
Chef’s Insight
Experiment with different vegetables to suit your taste preferences and make this dish truly yours.
Notes
1. The dish can be made gluten-free by using alternative grains like brown rice or millet. 2. For a dairy-free option, replace coconut milk with almond milk or cashew cream.