Refreshing Indian Quinoa Breakfast Bowl

Allergens

None (may contain tree nuts from coconut flakes)

Ingredients

• 1 cup uncooked quinoa 2 cups water 1/2 tsp salt 1 cup chopped fresh spinach 1 cup diced tomatoes 1/2 cup sliced red onion 1/4 cup raisins or dried cranberries 1/2 cup unsweetened coconut flakes 1 cup plain Greek yogurt 1 tsp grated ginger 1 tsp ground cumin 1 tsp turmeric 1/4 tsp black pepper 1 tbsp olive oil Fresh cilantro for garnish

Instructions

1. Rinse quinoa under cold water and cook in salted water until tender, about 15 minutes. Drain any excess liquid and set aside.
2. In a large bowl, combine cooked quinoa with spinach, tomatoes, red onion, raisins or cranberries, and coconut flakes. Mix well.
3. Prepare the yogurt sauce by whisking together Greek yogurt, ginger, cumin, turmeric, and black pepper in a small bowl until smooth.
4. Drizzle olive oil over the quinoa mixture and top with the yogurt sauce. Garnish with fresh cilantro leaves. Serve immediately.

Chef’s Insight

This breakfast bowl can easily be adapted to suit your taste preferences with various ingredients. Feel free to mix it up!

Notes

Feel free to add additional spices or ingredients to suit your preferences.